Crusty Potato Galette Recipes

POTATO GALETTES

Steps:

• Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
• Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
• Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
• The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

POTATO GALETTE RECIPE

Steps:

• Fill a large pan with water. Add the whole garlic cloves and dried herbs. Place the pan over high heat until boiling.
• Slice the potatoes finely using a sharp knife or mandoline slicer. Then add the sliced potatoes to the boiling water.
• Cook the potatoes for about 7 minutes. They should still be a little crunchy. Don't overcook them! Then drain the potatoes. Discard the garlic and pat the potatoes dry between 2 clean kitchen towels.
• Melt the butter in a small saucepan. Cover the bottom of a spring form with baking paper and tighten it. Brush the bottom with some melted butter. Season with a pinch of salt and pepper. Put a layer of the half cooked potato slices on the bottom. Brush with melted butter and season with pepper and salt.
• Keep building the galette up this way until all the potato slices are used. Brush the top with the remaining butter and season with pepper. Put the potato galette in a preheated oven at 400°F (200°C) for 30 minutes. Check if the potato is tender. Bake for another 15 minutes if necessary. Then open the spring form and remove the side circle.
• Here comes the tricky part. Put the galette on a clean surface, keep the baking paper steady with one hand and carefully pull the springform bottom from underneath the galette. Then place the bottom on top of the galette again and turn the whole lot upside down. Carefully peel away the baking paper.
• Place the galette under a hot grill for a few minutes until the top starts to brown nicely and crisp up. Keep an eye on it! Slice the potato galette up. Serve hot.

CRISPY POTATO GALETTE

Steps:

• Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
• Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
• Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

CRISPY POTATO GALETTE

Steps:

• Line large bowl with kitchen towel.
• Coarsely grate potatoes into towel.
• Enclose potatoes in towel and squeeze out as much moisture as possible.
• Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
• Using spatula, press half of potatoes over bottom of skillet in even layer.
• Sprinkle with coarse salt and pepper.
• Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
• Press remaining potatoes over filling in even layer.
• Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
• Place rimless baking sheet over skillet and invert galette onto sheet.
• Add 1 1/2 tablespoons oil to same skillet.
• Slide galette, browned side up, into skillet.
• Cook until crisp and golden on second side, about 10 minutes longer.
• (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
• Top with green parts of onion.

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)

Steps:

• Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

GARLIC AND ONION POTATO GALETTE RECIPE

Steps:

• Place the skillet on the lowest rack of the oven and bake for 25 minutes.
• Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.

CRISPY POTATO GALETTE

Steps:

• Line large bowl with kitchen towel. Coarsely grate potatoes into towel. Enclose potatoes in towel and squeeze out as much moisture as possible.
• Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using metal spatula, press half of potatoes over bottom of skillet in even layer. Sprinkle with coarse salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert galette onto sheet. Add 1 1/2 tablespoons oil to same skillet. Slide galette, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. (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.) Transfer to platter. Cut into 8 wedges. Top with green parts of onions.

POTATO AND BACON GALETTE WITH A HERB CRUST

Steps:

• Combine flour and salt in a medium bowl. Take butter out of the refrigerator, and grate into the flour bowl. Then using a fork, toss the butter with flour.
• Measure 1/4 cup of cold water, and add a couple of ice cubes. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork. I tend to use my hands to bring the dough together but a fork works too.
• NOTE: There are two ways to add the thyme to the pastry dough. One way is to add it to the dough as you are mixing it together. Another way is scattering the leaves on the counter and over the dough as you are rolling out the pastry dough.
• As soon as it is moist enough to gather the dough together, form the dough into a disc and wrap in plastic wrap and place in a zip lock bag and refrigerate for about 20-30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
• In a medium skillet, on medium-high heat, fry bacon until crispy. Transfer to a plate lined with paper towel. Then add and sauté leeks to the skillet for about 6-7 minutes until tender and slightly golden, add olive oil if needed, then add garlic for the last minute to allow the aroma to release. Remove from stove and set aside.
• If you don't have herb goat cheese, simply use goat cheese and combine about 1/4 teaspoon of dry oregano and thyme to the goat cheese.
• Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the disc to a 12 inch circle. Scatter the leaves from the fresh (or dry) thyme over the dough and the counter, and lightly roll over it with the rolling pin to ensure the thyme is embedded into the dough. Then transfer to the lined baking sheet.
• Using a slicer or a sharp knife, thinly slice the potatoes, and transfer to a bowl. Drizzle with olive oil, and add chopped rosemary, salt and pepper.
• Spread the herb goat cheese over the pastry, leaving about 1-2 inches from the edges. Then add leeks, and garlic. The arrange the potatoes over the leeks, (I left a few leeks to scatter over the potatoes) then add the bacon. Fold the edges inward toward the centers, creating a pleated design. Then brush with egg wash and bake for about 40 minutes until the crust is golden and the potatoes and bacon are crispy.
• Remove galette from the oven, and allow it to cool for about 5-10 minutes. Garnish with fresh rosemary and thyme leaves.

CRUSTY POTATO GALETTE

Steps:

• In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
• Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.