Recipe: potato galette
I had always considered galettes to be of the sweet persuasion. Being a person who prefers to eat savory food over sweets any day, I was pretty excited when I found a recipe for potato galette in an issue of Fine Cooking five years ago. I pulled that out recently and gave it another try. Last time I made the galette, I had not yet begun my affair with the Yukon gold potato. It is my favorite. It tastes even better if you can get your grubby little hands on some organic Yukon golds. The flavor is nutty, rich, and slightly sweet to my taste buds. It’s a great all around potato and excellent for roasting. Obviously, I wanted to try it in this galette.
slice the potatoes thin
I ran into the same problem I encountered the last time I made this dish. The potatoes are undercooked ever so slightly. I honestly think it wouldn’t hurt to parboil these babies before baking because the potatoes should be tender and not the slightest bit firm. I ended up using a flower-shaped pan with removable bottom because my 9-inch tart pan is too shallow.
after layering with cheeses and salt
out of the oven
More Gruyère couldn’t hurt either, at least so you have enough to top the galette because the crispy baked cheese is an added bonus. I wouldn’t mind a sprinkling of fresh parsley or chives on top either. A great side dish.
beautiful layers of potato goodness
Yukon Gold Gruyère Galette
from Fine Cooking #53
1/4 cup shallots, finely chopped
3 tbsps extra virgin olive oil
1 lb. Yukon gold potatoes, unpeeled and scrubbed
1 tsp fresh thyme, lightly chopped
1/2 cup Parmigiano Reggiano, finely grated
1 cup Gruyère cheese, finely grated
Combine shallots and olive oil in small saucepan and bring to simmer over medium heat. Reduce to low simmer and cook until shallots are softened, but not browned (about 2 minutes). Remove from heat and let cool completely. Heat oven to 400°F. Grease bottom and inside edge of 7 1/2-inch tart pan with removable bottom. Place pan on a rimmed baking sheet lined with foil. Slice potatoes as thinly as possible (about 1/16 inch). Discard the ends. Put potato slices in a mixing bowl with shallots, olive oil, and herbs. Toss to thoroughly coat potatoes. Layer bottom of pan with slices, overlapping slightly. Start from the outside edge and move inward until bottom is covered with one layer of potatoes. Sprinkle about 1/8 teaspoon of salt and then 1/4 of the cheeses. Repeat. Top the last layer of potatoes with more salt and any remaining cheese. Bake until top is a reddish golden brown and potatoes are tender in all places – about 45-50 minutes. Let cool for 10-15 minutes. Run a pairing knife around the edges to loosen and carefully remove the tart ring. Slide a thin spatula under the galette and move it to a cutting board.
[Edit: My potatoes always come out undercooked and too firm when I follow these instructions. I parboil the sliced potatoes for about 10 minutes and drain them. Then I toss the potatoes with everything the way the recipe says to and follow the instructions, except I bake the galette for about 35 minutes at 400°F. It comes out perfectly.]