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
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!
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
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
Grate the cheese
Sprinkle the potatoes with some of the seasoning
Then some cheese
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
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
Lets grate more cheese
Top the galette off with the rest of the cheese and chopped parsley
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
Top with some foil
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
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
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
Slice into wedges and serve!
Enjoy!!!
Simply Sundays! ~ Potato Galette
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
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