Potato Galette will amaze your guests – Press Enterprise

Potato Galette is a place of show, with its crunchy golden-brown scalloped exterior and layer upon layer of fantasy inside. It’s delicious as a side dish at dinnertime or as an elegant part of a brunch menu. Once in Paris, I devoured a wedge as the first course topped with fresh cream and caviar. Very classy, ​​yet irresistible on its own.

For best results, potatoes should be sliced ​​1/8 inch thick, about the width of a quarter of a coin. Use a mandolin, V-shaped slicer, or a food processor with a 1/8-inch-thick cutting blade. You’ll need a 10-inch oven-safe nonstick skillet, a 9-inch muffin pan, and two cups of pie weights or a pound of uncooked dried beans or rice). in good health.

Potato Gallet

fruit: 6 to 8 sessions


2 1/2 pounds Yukon Gold potatoes, unpeeled and cut into 1/8-inch thick slices

5 tablespoons unsalted butter, melted, divided

1 tablespoon of cornstarch

1 1/2 teaspoons chopped fresh rosemary leaves

1 teaspoon salt and 1/2 teaspoon ground pepper

Aluminum foil, non-stick vegetable spray


1. Set the oven rack to the lowest position and preheat the oven to 450 degrees. Place the sliced ​​potatoes in a large bowl and fill with cold water. Swirl to remove excess starch, then strain into a colander. Shake the filter. Spread the potatoes on towels and dry them well.

2. Whisk 4 tablespoons melted butter, cornstarch, rosemary, salt, and pepper together in a large bowl. Add the potatoes and stir until completely covered. Add remaining 1 tablespoon of melted butter to a 10-inch heatproof, non-stick skillet and roll until covered. Place one potato slice in the center of the pan, then place the potato slices in a circle around the center slice, followed by an outer circle of overlapping slices. Gently lay the remaining potato slices on top of the first layer, arranging them to form an even thickness.

3. Place skillet over medium-high heat and cook until potatoes are soft and slices around edge of cake begin to turn translucent, about 5 minutes. Spray a 12-inch square of aluminum foil with vegetable oil spray. Lay tin foil, sprinkled face down, over potatoes. Lay a 9-inch round cake pan on top of tin foil and fill it with 2 cups of pie weights (or a pound of uncooked dried beans or rice). Press firmly on the cake pan to press the potatoes. Transfer the pan to the oven and bake for 20 minutes.

4. Remove the cake pan from the pan. Continue cooking in the oven for 20 to 25 minutes until a paring knife can be inserted in the center without resistance. Be careful with the pan’s hot handle, return the pan to medium heat on the stove and cook, gently shaking the pan (remembering the handle will be hot), until the galette comes out from the sides of the pan, 2 to 3 minutes. Slide the galette carefully over the large board, then place the cutting board on top of the galette, gently inverting the board and cutting board together, then remove the board. Using a serrated knife, gently cut the galette into wedges and serve immediately.

source: The Complete Autumn and Winter Cookbook from America’s Test Kitchen ($34.99)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

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