UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD

Upside-Down Sour Cream and Onion Potato Bread image

Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

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Ingredients

1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes)
1 large onion, preferably Vidalia
2 tablespoons vegetable oil
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows
1 cup whole milk
1/2 cup sour cream
1 large egg
1 tablespoon dried chives
2 tablespoons dried chives
1 1/2 teaspoons dried buttermilk powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar

Steps:

Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.