FILLING:
2 tbsp unsalted butter
1 tbsp olive oil
2 cups sliced red onions
1 lb potatoes, scrubbed & sliced approx 1/8" thick
1 tbsp fresh thyme
1/2 tsp salt
1/2 tsp cracked black pepper
1/3 cup cream
1/2 cup shredded baby swiss

BISCUIT CRUST
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cracked black pepper
1/2 tsp salt
2 1/2 tbsp cold, unsalted butter, cut up
1/3 cup milk

Preheat oven to 400F.

To make filling, heat butter and oil in a large skillet over medium heat. Stir in the onions and cook until wilted. Add potatoes and sprinkle with herbs/seasonings. Cover and cook another 10 minutes, stirring occasionally, until potatoes are translucent and onions are golden.

To make crust, mix flour, baking powder, cracked pepper, and salt in a large bowl. Add butter and cut in with a pastry blender or rub in with your finger, until the mixture looks like fine granules. Add milk and stir with a fork until the mixture forms a soft dough.

Turn dough onto a lightly floured surface and give 10 to 12 kneads. Turn smooth side up, and roll with a rolling pin into a 14-inch circle. Transfer dough to a non-stick cookie sheet.

Spoon potato mixture onto the dough, leaving approx. 1 1/2 inch border. Fold the border over the edge of the filling. Sprinkle top of potatoes with the Swiss cheese, and brush the border with 2 tbsp of the cream. Bake 15 minutes.

Pour the remaining cream over the potato filling and bake an additional 10 minutes, or until crust is golden brown.

Serve warm or at room temperature.