Potato Mushroom Galettes Recipes

POTATO GALETTE WITH WILD MUSHROOMS

Steps:

• Cut russet potatoes into 1/8-inch-thick rounds; set aside.
• Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add potatoes and minced thyme to this bowl; toss gently to coat. Season potatoes generously with salt and pepper.
• Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
• Sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
• Position rack in bottom third of oven and preheat to 450°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
• Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
• Top each with second layer of potato slices.
• Spoon on the mushrooms in each pan.
• Cover with remaining potatoes, dividing equally. Add any remaining butter.
• Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
• Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
• Tip:.
• Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.

POTATO-MUSHROOM GALETTES

Steps:

• Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates.
• Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat.
• Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated.
• Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap.
• Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
• Serve once the galette is crisp and holds its shape, warm or at room temperature.

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.

KEN'S POTATO GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes 1/8 inch thick, using a mandoline if you have one, or the slicer attachment of a food processor. In a bowl, toss the slices with the salt, then place them in a colander set over a bowl or the sink to drain for about 30 minutes. (It is important to rid the potatoes of any excess moisture that will make the pastry soggy during baking.) In a bowl, mix the potato slices with the onion, thyme, and butter, and set aside.
• Line a baking pan with parchment paper. Lay the 10 by 8-inch sheet of pastry on a work surface. Spread the potato mixture evenly over the pastry, leaving a 1-inch border all around. (You might think that you have too much potato, but pile it on, as the mixture loses volume during cooking.) Brush the border with egg wash and top with the 11 by 9-inch sheet of pastry, stretching it over the potatoes.
• Crimp the edges with a fork to prevent the pastry sheets from separating. Trim off any excess pastry and generously brush the top with egg wash. Poke a small vent hole in the center of the pastry to ensure an even rise. Crisscross the top with the back of the knife for decoration.
• Bake until golden brown, about 60 minutes. Test the potatoes for doneness by inserting a small paring knife into the galette. If they are done, so is the pastry. If there is any sign of resistance, decrease the oven temperature to 300 degrees F and bake, testing frequently, another 15 minutes.
• To serve, carefully transfer the galette to a large serving platter. Slice horizontally all around to separate the top and bottom crusts. Lift the top crust to expose the potatoes. Spoon creme fraeche evenly over them, reposition the top crust, and serve immediately. Slice the galette at the table.