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Potato Galette

Potato Galette

Ingredients

  • 4 russet potatoes
  • 4 Tablespoons unsalted butter, melted
  • Salt and pepper, to taste

Directions

Pre-heat the oven to 425 degrees and coat a 10-inch pie pan with nonstick cooking spray.

Using a mandoline, slice the potatoes into very thin slices. Hold the potatoes in cold water until ready to use. Place the potato slices in a spiral pattern in 2 layers in the pie pan. Season with salt and pepper and brush with melted butter, then repeat the process, 2 layers at a time with the remaining potatoes.

Bake for 20 to 30 minutes, until brown. When cooked, the potatoes will shrink away from the sides of the dish slightly and be fork-tender in the middle. Allow to cool slightly and cut into wedges for serving.

Nutritional Facts

Servings8

Calories Per Serving149

Folate equivalent (total)17µg4%


15 Galettes That Are Easier Than, Well, Pie

If a crusty cake and pie had a baby, itɽ be our favorite freeform dough creation: the galette. Go wild with the flaky, crispy crust and fold it over your favorite savory or sweet toppings. Eat pastry morning, noon, and night. Why? Because you can with these 15 galettes by your side.


How to Cook a Potato Galette

The trick to a perfectly cooked potato galette is to start on the stovetop and finish in the oven. This way, you develop a deep and delicious crust. If you were to just pop it into an oven, the interior would finish cooking before the potatoes have had a chance to get crispy.

An oven-safe non-stick skillet is what I use for this recipe. Just be sure to use one that has a metal handle, not a plastic one.

I am particularly fond of the Ballarini pans with the Granitium coating. Most are PFOA- and heavy metal-free. There are several different models, the Torino is one that has a metal handle. They are also far more durable than any non-stick pan I’ve ever cooked with (not including cast-iron).

A well-seasoned cast-iron skillet or enamelled cast-iron skillet will also work. However, it will be heavier and, therefore, a bit harder to handle when it comes time to flipping the potato galette before serving.

Use a Mandoline

Besides having a great oven-safe, non-stick skillet, the other tool you’ll want to consider when making this potato galette is a mandoline. I swear by the Benriner model shown here. It’s made in Japan, high-quality and the gold standard according to many professional chefs. I use this to slice cucumbers, radish, zucchini, eggplant, carrots, cabbage, etc. It also happens to be a great tool for anyone making my Ratatouille recipe.

PLEASE BE CAREFUL. Mandolines are notoriously sharp and can slice off a finger with very little resistance. I have heard too many horror stories from too many people at this point. So, I urge you, practice extreme caution and wear protective gloves.


Making the Grated Potato Galettes à la Julia Child

I started by peeling the cold potatoes. Then, I rubbed them through the large holes of a box grater onto a baking sheet.

After that, I placed the grated potatoes in a large bowl. Next, I tossed them with a half teaspoon of Kosher salt and a quarter teaspoon of freshly ground black pepper.

When it was time to start cooking, I added half of the clarified butter to a 10-inch skillet. Then, I heated it over medium heat for several minutes.

When the butter was hot, I added the grated potatoes and pressed them lightly to form a compacted disk.

I cooked the potatoes over medium heat for about 13 minutes until they were browned and crispy on the bottom. Then, I carefully flipped the galette onto a plate and added the rest of the clarified butter to the skillet. After that, I slid the galette back into the skillet to cook the other side.

After another 13 minutes or so, the underside of the galette was perfectly browned and crispy. I turned the galette onto a cutting board, sprinkled it with chopped fresh parsley and cut it into serving size pieces.

The Grated Potato Galette à la Julia Child was a perfect – buttery crispy on the outside and creamy on the inside. Sometimes, I make individual galettes rather than a large galette. Double Yum!

I first blogged about this amazing dish on April 2, 2016. Since then, I’ve made the potato galette a number of times with consistently perfect results. Therefore, I decided to update the post with new pictures and improved text.

If you like this dish, you should try my Pommes Anna or Irish Pan Haggerty.


Preparation

Roll out the puff pastry on a floured surface with a floured pin to an 18” x 12" rectangle. Place on a baking sheet covered with parchment paper. Alternatively, roll out to fit the baking sheet you have. Set aside.

Sauté the leeks in one tablespoon olive oil in a medium skillet on medium heat for about five minutes. Don’t brown. Season with salt and pepper and set aside.

3. Meanwhile, preheat the oven to 400 °F and mix the goat cheese with the cream, garlic, cloves, and 1 Tbsp. chives. Season with red pepper flakes if using and salt and black pepper. Spread out thinly on the puff pastry leaving a one-inch border.

With a mandolin, slice Creamer potatoes thinly. Layer in a single layer onto the puff pastry overlapping slightly and mixing up the colors of the Little potatoes evenly.

Drizzle with oil and salt and pepper. Top with the sautéed leeks. Fold over the edges and brush with the beaten egg, salt the edge slightly.

Bake in the oven for 30 to 40 minutes. If the middle of the galette starts to puff just poke it slightly to let the air escape. Bake until the potatoes are soft and the crust is golden brown.

Garnish with crumbled Prosciutto and the remaining tablespoon of chives. Slice into large pieces for a side or main and smaller for an appetizer.

Roll out the puff pastry on a floured surface with a floured pin to an 18” x 12" rectangle. Place on a baking sheet covered with parchment paper. Alternatively, roll out to fit the baking sheet you have. Set aside.

Sauté the leeks in one tablespoon olive oil in a medium skillet on medium heat for about five minutes. Don’t brown. Season with salt and pepper and set aside.

3. Meanwhile, preheat the oven to 400 °F and mix the goat cheese with the cream, garlic, cloves, and 1 Tbsp. chives. Season with red pepper flakes if using and salt and black pepper. Spread out thinly on the puff pastry leaving a one-inch border.

With a mandolin, slice Creamer potatoes thinly. Layer in a single layer onto the puff pastry overlapping slightly and mixing up the colors of the Little potatoes evenly.

Drizzle with oil and salt and pepper. Top with the sautéed leeks. Fold over the edges and brush with the beaten egg, salt the edge slightly.

Bake in the oven for 30 to 40 minutes. If the middle of the galette starts to puff just poke it slightly to let the air escape. Bake until the potatoes are soft and the crust is golden brown.

Garnish with crumbled Prosciutto and the remaining tablespoon of chives. Slice into large pieces for a side or main and smaller for an appetizer.


Sweet Potato, Parmesan & Goat Cheese Galette

I like making potato galettes as much as I like eating them. There’s something very satisfying about arranging layers of thinly sliced potatoes in slightly overlapping circles, sprinkling on just the right amount of cheese, and watching the layers stack up. If you’ve ever made the classic French potato dish pommes Anna, you might recognize the process. The big difference here is that a potato galette (or “cake”) is made in a tart pan and baked in the oven, not crisped on the stovetop. This way, there’s no cumbersome flipping, and the tarts don’t require any attention once they’re in the oven. All you have to do is wait for them to be tender and golden—and smell that heady aroma as they bake. After cooling a few minutes in the pan, the galette is ready to be cut into wedges and served with roast beef or pork, sliced chicken, or even fish. The wedges reheat beautifully, too.

Follow these steps for successful potato galettes

Don’t worry if you don’t cut perfectly even slices of potato. You’ll have some very thin and some a bit thicker. These galettes are very forgiving—use your scraps to fill in spots and have fun layering.

Don’t salt the potato slices while they’re still in the mixing bowl: they’ll tend to weep water. Wait until you’re layering them to salt them, and then sprinkle on just enough salt to lightly cover all the potatoes.

Start layering the herb-coated potato slices along the outside of the pan and work inward.

For an extra-thick galette, use a taller tart or quiche pan or a springform pan and add more layers of potatoes and cheese. You’ll need to reduce the oven temperature to 375°F and bake the galette for 15 to 20 minutes longer.

To make a wider but thinner galette, use a wider tart pan and arrange fewer layers of potatoes and cheese. Thin galettes make an especially nice base for slices of a juicy roast.

Sprinkle the first layer of potatoes with cheese, and then arrange the next layer of potatoes.

Be sure to get all the shallots and herbs into the tart. Sometimes they get left behind in the mixing bowl, so as you’re finishing your layers, rub the remaining potato slices in the bits left in the bowl to carry them over.

Every galette you make will be dif­ferent. It’s im­­possible to say exactly how many potato slices you’ll get into each galette. That means if your two or three potatoes don’t weigh exactly 1 pound, err on the high side and cut more.

The last layers will lmlound up a bit higher than the top edge of the pan.

Don’t undercook the galette. You want the interior to be very tender and the outside to be crisp and nicely browned. Depending on the time of year, potatoes have varying degrees of moisture in them and will cook a little differently, so test frequently with a thin-tined fork to see if they’re tender. At the same time, be wary of cooking too long, as some cheeses begin to taste bitter when overly browned.

To reheat a galette, cut it into wedges first. Wedges can go directly from the oven onto a plate, while a whole galette would need to cool a bit before you could remove it from the pan and cut it. Spread the wedges on a baking sheet and-heat, uncovered, at 350°F for about 15 minutes.

A fully cooked golden galette recedes slightly from the top and sides of the pan.

Customize your potato galettes

To make your first galette, follow the recipe and the tips above to get a sense of how much of each ingredient is needed to fill a tart pan. After that, you might not need a recipe you can use your favorite combination of potatoes and cheese in whatever size tart pan you like and make the galettes as thick or thin as you want. They’re very flexible—perfect for improvising.

Try red potatoes or baking potatoes in place of the Yukon Golds. For cheese, you can’t go wrong with Parmigiano Reggiano (just be sure to buy the real thing if possible—you don’t want a plastic tasting mass market Parmesan) or another good grating cheese like dry aged Monterey Jack. I’m partial to Gruyère, as its nutty flavor pairs so well with Yukon Golds. Be careful of very soft cheeses that melt into pools they’ll just burn in the oven. I did go out on a limb once and put fresh goat cheese (along with a bit of Parmigiano) into a sweet potato galette, and I loved the tangy-sweet combination. For that last layer of flavor, choose an herb like thyme or rosemary that will stand up to the heat of the oven. Tossing the potatoes with softened shallots or garlic adds a nice earthiness, but if you’re short on time, skip these, as the galettes are great without them.


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This was delicious ! It was crispy and crunchy on the outside and tasty and cheesy on the inside. I too improvised with cream cheese and a homemade creamy garlic dressing. I did not peel my 2 potatoes either. I would say it took a good 25 minutes to fully cook. The only change I would make next time is to pre mix the shredded potato with salt and pepper before cooking.

This is a very good recipe for a special occasion breakfast. It was simple and well written. Very crispy with a creamy center. We put scrambled eggs on top to serve. I didn't have Russets so I used a Yukon Gold and had no trouble with it turning brown or gray. The trick is to grate very quickly.

This is just a gussied up hashbrown, really. The trick here is to squeeze the water from the potatos, integrial step. Then make sure you are using a nonreactive pan to fry in. It should be hot enough to sizzel upon entry. Also, you might want to try an egg white mixed with the potato. It gives status to the bits and helps hold it together! Good luck - we love ours (w/bacon&onions)

I first made this several years ago while living in France and it has since become a family favorite. I have never had any issues with discoloration (though I have never tried making it ahead of time and reheating it either). I always wring the potatoes out REALLY well rinsing them with cold water once during the process which may help to ensure they are crispy. I've used both a nonstick pan and a cast iron. Both have worked well.

A little bit tricky. I shredded half the potatoes and put in the pan with boursin, cooked about 10 minutes over moderate heat. While cooking I shredded the other half with food processor and placed on the top. This way I seemed to avoid the discoloration of the potatoes. It slid out of the pan easily on the first side. I was not using a nonstick pan just a well-seasoned anodized aluminum. The second side did stick a bit, but I think if I had washed the pan out before cooking the second side it would have worked better. Great flavor, both adults and kids loved it.

Crispy outside, lovely inside, an absolute delight. Will absolutely make again and again. (I made this with some trepidation after reading other reviews. I used a cast iron skillet, very hot. Wonder if that made the difference?)

Very easy recipe. We used the food processor to grate the potatoes. The entire thing was gone, everyone loved it. The only complaint I have is that the potatoes turned a strange black color after they were cooked, maybe because I kept it warm in the oven?

Potatoes were slightly undercooked and a gray tinge on inside of galette, while crispy and done on the outside. Took much longer to cook than described here. Perhaps it was too thick, or my heat too low, but will definitely not be making again.

I made the Roast Chicken, but I needed everything else to go quick. I used hash browns in a bag found in diary dept. Make sure the cheese is warmed to spead easy. I used olive oil with a clove of garlic lightly sauted and removed prior to adding potatoes. I love this. Made for a brunch, big hit.

If you are making this ahead, and don't want your galette to go black (see reviews, below) there are a couple of alternative methods. One is to use a sheet of baker's parchment between the galette and the pan. Another is to put the galette on a pizza stone instead of a pan. I find that parboiling the potatoes makes them easier to work with and less inclined to stick like barnacles to the pan.

I don't know what I did wrong. The potato just stuck to the pan, so I turned it out, washed the pan, tried again, same thing. Gave up and am trying to make sort of a scramble out of them now. Hope they taste good cause they sure don't look it. I'm sorry I didn't make latkes instead.

I made this with my own cream cheese and herb mix and it turned out fabulous! Nice and crunchy on the outside, oozing with yummy flavor in the middle. This recipe is a keeper for sure!

I have made this so many times, and all to rave reviews. It is easy and very tasty. You can sub. any herbed type goat cheese or spread. My husband loves when I make it

I thought this was very tasty, but it did not come out as crisp as I would have liked. In fact, it was on the mushy side. I squeezed the moisture out of the potato in batches and really thought I had it down, but. I would not make this again.d

I set mine on an aluminum pan and it also turned black. It tasted fine but the color was unappetizing. I turned the lights down when my guests sat down for dinner.

Tried this and it was delightful - easy to make and very tasty. Couldn't find Boursin, so I concocted something similar out of cream cheese, butter, sour cream, garlic, and herbs, and let it chill overnight. I didn't have a rimless cookie sheet, so I just turned a regular one over and used the bottom, which worked fine. Judy - grated potatoes will naturally turn pinkish in just a few minutes as they begin to oxidize. It may not have been your towel after all.

It came out wonderful--but (heh heh) be sure not to use a colored dishcloth to wring out the potatoes. Mine turned a not-unattractive shade of pink.

This is delicious, and I will make it again. However, what I won't do is what the recipe suggests: "Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Rewarm on sheet in 350°F oven until crisp, about 15 minutes." I followed these instructions, with the the galette on an aluminum baking sheet. It turned BLACK. While it still tasted fine, I was rather appalled at how it looked.

This was really delicious. If your correspondent can find this in his local McDonald's, he is extremely lucky. We had a wonderful potato galette on a recent cruise and our 10 year old grand-daughter thought it was terrific, so I've wanted to make something similar myself. I turned to my old "Potato Potpourri" (not sure, but maybe by James Beard?) from the January 1968 Gourmet, and thought about the Shredded Potato Cake recipe which I've made so many times, but this recipe outdoes even that. Thank you again.

I made this after returning from France, craving the food I ate when I was there. I shamelessly love Boursin, so I used way more than this recipe calls for. I thought these were very, very good--what could be bad about fried-up potatoes and Boursin cheese?

I've been making this recipe since I first found it 6 months ago. It is great as written but lends itself to "tweaking." Almost any cheese and any pungent vegi work well. Crispy outside and smooth inside. Very easy and quick. I press the shredded potates between paper towels (about one potato between sheets) and then go over the whole thing with my roller. It babysits itself well and frees you up to do other things while it cooks. I have re-heated left overs and wasn't very impressed. Not very fancy unless dressed up with some sour cream or the like and a few chive sprigs.

I had this Galette tonight with a roast chicken, and it was great. I was a little nervous about the flipping etc., but it was no problem in a non stick pan. Crispy on the outside, cheesy in the center, I would certainly make this again. The only alternation I would make is to use less oil. I found I didn't need all of it if using a good non stick pan.

USE A NON-STICK PAN. The only non-stick pan I had was a Wok so I used a regular Frying pan!! I had to use waaaaaaay to much oil to prevent burning but despite that this dish was absoulutely terrific. Goes great with the Roast Chicken with Herb Butter Onions and Garlic.

This dish was pretty good, but not what I expected. I think a thin layer of ham would add a bit more zip to it . . . I'll try that next time.

Having lived in Paris this reminded me of the wonderful Bistro cooking I use to love. This is an easy, tasty and wonderful recipe. Yes, I will make it often.


Potato Galette

This recipe for a classic potato galette uses aluminum foil in the air fryer, which not only makes it easy to lift the potatoes into and out of the air fryer, but also helps prevent over-browning the potatoes on top. While it’s not glamorous, it has a rustic charm and is very practical.

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Potato Galette

Ingredients

  • 1 pound Yukon gold potatoes
  • ¼ cup butter melted
  • ½ shallot minced
  • 2 tablespoons fresh thyme leaves
  • salt and freshly ground black pepper
  • 4 ounces grated Gruyère cheese
  • sprigs of fresh thyme

Instructions

  1. Use a mandolin slicer to thinly slice the potatoes. Place the potato slices in a large bowl and add the melted butter, shallot, fresh thyme, salt and pepper. Toss to coat well.
  2. Place a 12-inch long piece of aluminum foil on the counter top. Arrange one third of the potatoes on the foil in a 7-inch circle overlapping each other. Make sure the circle is the same size or smaller than the air fryer basket. Sprinkle one third of the cheese over the potatoes. Repeat with 2 more layers of potato slices and cheese.
  3. Pre-heat the air fryer to 380°F.
  4. Lower the foil packet into the air fryer basket and fold the foil loosely over the potatoes. Air-fry at 380ºF for 30 minutes. Reduce the temperature of the air fryer to 340°F. Open the aluminum foil and poke some holes in the bottom of the foil for the fat to drain away. Air-fry for an additional 5 minutes to brown the top layer of the potatoes.
  5. Garnish with sprigs of fresh thyme.
If you made this recipe, please add your comments and ratings below.

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Asiago, Roasted Garlic & Rosemary Potato Galette

This crispy potato pie is something I am VERY proud of.

This potato galette not only always turns out beautifully, but honestly, it tastes even better that it looks. Let&rsquos just say I could eat my weight in these potatoes on the regular!

These potatoes&hellip Ohhhh. My. Gaaaawwww-ssshhhh. You guys, these layered potatoes. They are downright delish.

Mind blowing type of amazing.

Did I cover enough adjectives? Probably not, but really there are no words, my friends. No words to explain how insanely delicious these layered crispy potatoes are.

Truth be told, these potatoes are so dang delicious, I&rsquod eat them off the floor and not think twice. (<&mdashDid I go too far??)

In all honesty, they are so good they kind of make you want to kick yourself in the head to ensure you aren&rsquot dreaming.

This crispy potato galette is rich and savory. The exterior is slightly crispy, yet the interior remains amazingly luscious with layer upon layer of creamy, cheesy, superior flavor. The roasted garlic adds a mellow essence, while the rosemary adds some earthiness, both of which complement the creaminess of the potatoes.


Goat Cheese Potato Galette

Preheat the oven to 425°. In a large bowl, toss the potatoes with 2 tablespoons of the oil and season with salt and pepper. In a lightly oiled 10-inch nonstick ovenproof skillet, arrange one-third of the potato slices in an overlapping circular pattern. Top with half the goat cheese and another third of the potatoes. Repeat with the remaining goat cheese and potatoes.

Cut out a 10-inch round of parchment or wax paper. Moisten the paper and then lay it on top of the potatoes. Cover with a lid that fits inside the skillet and cook the galette over moderate heat for 8 minutes, or until golden around the edges when the paper is peeled back. Transfer the covered skillet to the oven and bake for 15 minutes, or until the potatoes are just tender when pierced with a knife. Remove the lid and parchment and bake for 7 minutes longer, or until the top is browned. Run a spatula around the edge of the skillet and shake to loosen the galette. Invert a plate over the skillet, flip and turn out the galette.

Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the fennel pollen and a pinch of salt and cook over high heat until fragrant, about 30 seconds. Cut the galette into wedges and drizzle with the fennel-pollen oil.


Watch the video: einfaches und schnelles Rezept, Kartoffel Käsebällchen, erfreuen die ganze Familie (September 2021).