Potatoes

Potato Galette

Potatoes are a great side with a wide variety of dishes

However, I’m always looking for a new way to use them outside of your normal mashed, baked or fried variety

That is were the Potato Galette comes in

Basically a Galette is just several layers of potato cooked in an oven proof pan so when it’s done you can cut it into nice wedges like a pie to serve

You can flavor these any way you like, but here I’m going to layer with cheese, some seasonings and top it with more cheese and herbs

You can serve them as a side to any main meal but they are also great for breakfast and brunch!

Serve up a nice cheesy, crusty potato wedge topped with a fried or poached egg

 I mean YUM!

Here I start off with 6 russet potatoes, scrubbed clean, skins left on

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That nifty and sharp looking gadget is a mandolin, it makes slicing the potatoes a cinch, however a knife will also work

We are looking for around 1/8 inch of thickness

We are all sliced up!

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Preheat your oven to 425 F

Melt 2 tablespoons of butter in an oven proof pan

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Once the butter is melted and bubbly remove the pan from heat

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Put the first layer of potatoes in the bottom of the pan

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Next we will need some toppings

I’m starting with an 8 ounce block of sharp yellow cheddar cheese, kosher salt, ground black pepper, garlic powder and onion powder

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Grate the cheese

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Sprinkle the potatoes with some of the seasoning

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Then some cheese

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Now lets start on the next layer of potatoes

Sprinkle each layer with seasonings and cheese then start the next until your out of potatoes

Depending on how many you started with you may get 3-4 layers

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For the final topping I’m using 3 ounces of sharp white cheddar and 3 ounces of sharp yellow cheddar just to mix it up (you can use what you want)

I’m also using around 1/2 cup of fresh parsley

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Lets grate more cheese

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Top the galette off with the rest of the cheese and chopped parsley

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Spray a round of parchment paper with cooking oil and lay on top of the the potatoes

This will help stop the cheese from sticking

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Top with some foil

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Place in the preheated oven for 30 – 40 minutes for 3 layers or 40-50 minutes for 4 layers

Don’t sweat this to much, just insert a knife into the potatoes and if it goes in easily with no resistance they are cooked

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Once the potatoes are cooked through, uncover them and cook another 10-15 minutes until they are crispy brown and the cheese is bubbly

Remove from the oven and set aside for 10 minutes

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After the galette has had a chance to rest use a thin spatula the run around the outside of the potatoes to free them from the sides of the pan

Pop the potatoes out onto a cutting board

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Slice into wedges and serve!

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Enjoy!!!

Simply Sundays! ~ Potato Galette

  • Servings: 4-8
  • Time: Prep 15 Min, Cook 40-50 Min
  • Difficulty: Medium
  • Print

Ingredients

6 russet potatoes (cleaned, skins on)

8 ounces of sharp cheddar for the layers

6 ounces of sharp cheddar for the topping

kosher salt

ground black pepper

garlic powder

onion powder

1/2 cup of chopped fresh parsley

2 tablespoons of butter

Directions

Scrub 6 russet potatoes and using a knife or mandolin slice them into 1/8 inch thick rounds.  Preheat your oven to 425 F.  Melt 2 tablespoons of butter in an oven proof pan

Once the butter is melted and bubbly remove the pan from heat.  Put the first layer of potatoes in the bottom of the pan.  Grate an 8 ounce block of sharp yellow cheddar cheese Sprinkle kosher salt, ground black pepper, garlic powder and onion powder over the first layer of potatoes, then sprinkle with some cheese

Continue to add layers of potatoes, seasonings and cheese until your out of potatoes Depending on how many you started with you may get 3-4 layers

For the final topping grate another 6 ounces of sharp cheddar.  I used 3 ounces of white and 3 ounces of yellow to mix it up.  Sprinkle with 1/2 cup of fresh chopped parsley

Spray a round of parchment paper with cooking oil and place over the potatoes followed by some tin foil.  Place in the oven for 40-50 minutes depending on the amount of layers.  Test the potatoes periodically by inserting a knife.  If the knife goes through the potatoes easily they are done

Remove the tin foil and parchment and cook another 10-15 minutes or until the potatoes are crispy brown and the cheese is bubbly.  Remove from the oven and let rest 10 minutes

Run a thin spatula around the outside of the potatoes to help free them from the pan and remove to a cutting board.  Slice into wedges and serve

Tools used to make this recipe

Architec Gripperwood Gourmet Cutting Board

Simply Bamboo Cutting Board

Cuisinart Mandolin, Black

Lodge Cast Iron Pan

© Simply Sundays 2017
All rights reserved

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