Skillet Potato Galette Recipes

GRATED POTATO GALETTES à LA JULIA CHILD (ADAPTED FROM THE WAY TO COOK)

Steps:

• Several hours or a day in advance: Scrub the potatoes under hot running water; then steam them for 15 to 20 minutes, until the potatoes are almost but not quite cooked. After 15 minutes, pierce one with a sharp small knife which should just penetrate. Cut one of the potatoes in half crosswise: if there is a raw central core, steam for several minutes more. (If the central core is not cooked through, it can discolor.) Let the potatoes cool uncovered or refrigerated; the potatoes must be thoroughly cold before you grate them.
• Melt butter in a small saucepan over medium low heat without stirring. Once the butter is melted, allow to sit for 5 minutes. Then carefully pour off the clarified butter. Disgard the milk solids or use for another purpose. (See Tip 2)
• Peel the cold potatoes and grate with the large holes of a box grater onto a baking sheet or tray. (See Tip 3)
• Toss potatoes lightly with a sprinkling of salt (try 1/2 teaspoon) and pepper (try 1/4 teaspoon), leaving them loosely massed; set aside until time to cook the galette.
• Heat half of the clarified butter in a 10-inch non-stick skillet over medium heat. When hot, add grated potatoes. Cook over medium heat for 10 to 15 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip onto a plate; add remaining clarified butter and slide galette back into pan. Cook for another 10 to 15 minutes or until crispy and golden brown. Cut into serving pieces. Yield: 4 servings. (See Tips 4 and 5)

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.

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.

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.

POTATO GALETTE

Steps:

• 1. PLEASE READ THE DIRECTIONS THROUGH-BEFORE STARTING : Heat a nonstick skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon olive oil to the pan. Add the onions. Stir to coat and cook until translucent, about 7 minutes. Reduce heat and add the sugar.
• 2. Add 2 Tablespoons of the dark beer and continue to cook the mixture until the onions are caramelized. After beer is absorbed, add 2 more tablespoons, (repeat with remaining beer,till used up). When onions are caramelized, stir in the sherry vinegar.
• 3. Lay the potato slices on a paper-towel lined baking sheet to air dry. In a small skillet, heat the remaining 2 Tablespoons butter and olive oil over medium heat. Arrange potato slices in one layer on the bottom, overlapping, starting with the outside ring and working your way to the inside until the bottom is completely covered. Drizzle about 2 Tablespoons of the cream and butter mixture over the potatoes.Season with salt and pepper.
• 4. Spread a layer of caramelized onions (use 1/4 of the onions) over first layer of potatoes. Sprinkle with a 1/4 each of the cheese and the sage. Repeat, building layers of potatoes, onions, cheese and herbs until everything is gone. The top layer should be potatoes; brush it with the remaining cream and butter mixture.
• 5. Place skillet in preheated 400^ oven for 40 minutes then turn oven down to 350^ for 15 minutes or until the potatoes are tender. Check with fork or knife.
• 6. Turn broiler to high. Broil the potaotes for 2 to 3 minutes, or until the top is golden and crispy. Remove and top with a sprinkling of crunchy Maldon flake salt and fresh ground black pepper. Use a spatula or spoon to loosen the galette from the pan. Slide it onto a cutting board to cut OR serve straight from the skillet.

POTATO GALETTE - WHOLE30

Steps:

• Preheat oven to 425F.
• Scrub potatoes clean and dry thoroughly with kitchen towel. Use a mandoline to thinly slice into discs approximately 1/8-inch thick.
• Brush the inside of a cold, non-stick skillet with a teaspoon of extra virgin olive oil. Place a potato slice in the centre of the pan followed by a ring of potato slices around it (see above image for visual guide). Complete the ring by tucking the last slice underneath the first. Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a teaspoon of extra virgin olive oil and scatter a few thyme leaves overtop.
• Arrange a second layer of potatoes and drizzle with another teaspoon of extra virgin olive oil and scattering of thyme leaves. **Note: only the first layer should be as close to a perfect spirals as possible. The remaining layers should just be flat and even. Repeat the process until you run out of potatoes or fill the pan.
• Place the skillet on a stovetop and turn the heat to medium. Cover the potatoes with a cartouche (a circular piece of parchment paper cut to the shape of the pan). Top with a small plate or pan and weigh down the potatoes with something heavy, such as a granite mortar or utensil-filled crock.
• cook the potatoes for approximately 10 minutes, undisturbed, or until they develop a golden brown crust on the bottom layer. Remove the weight and cartouche and scatter bits of ghee or butter overtop. Place the cartouche back over the potatoes to prevent burning the top layer and transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.
• To serve: place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and serve.

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.

HERBED POTATO GALETTE

Steps:

• Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

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.

SKILLET POTATO GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a small skillet over medium heat. When the butter foams, add the garlic and saute until fragrant, about 30 seconds. Add the cream, nutmeg and a good pinch of salt. Bring to a boil and remove from the heat.
• Lay the pie crust in a 12-inch cast-iron skillet. Leaving about a 1-inch border of crust uncovered, shingle half the potatoes in circles to cover the crust. Sprinkle with a small pinch of salt and half the cheese. Repeat with the remaining potatoes. Gently fold the edge of the pie crust over the potatoes, pleating it to make a pattern. Brush the crust with the egg wash. Drizzle the cream mixture over the top and sprinkle with the remaining cheese.
• Cover and bake for 20 minutes. Uncover and continue to bake until the cheese is browned and bubbly and the crust is golden brown, about another 30 minutes. Let rest for 10 minutes and then slice and serve! Garnish with a pretty herb like Rosemary, FOR DRAMA.

POTATO AND KALE GALETTE

Steps:

• Cook kale in a 4- to 6-quart pot of boiling salted water, uncovered, until just tender, 4 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
• Heat 2 tablespoons (unmelted) butter in skillet over moderately high heat until foam subsides, then add garlic and cook, stirring occasionally, until golden, about 1 minute. Add kale, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until kale is tender, about 4 minutes. Transfer to a bowl and clean skillet.
• Peel potatoes and thinly slice crosswise (1/16 inch thick) with slicer. Working quickly to prevent potatoes from discoloring, generously brush bottom of skillet with some of melted butter and cover with one third of potato slices, overlapping slightly. Dab potatoes with some of melted butter.
• Spread half of kale over potatoes and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
• Cover with half of remaining potato slices and dab with butter, then top with remaining kale. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining potatoes and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Brush a sheet of foil with melted butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
• Cook galette over moderate heat until underside is golden brown, 12 to 15 minutes. Remove top skillet and foil. Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderate heat until underside is golden brown and potatoes are tender, 12 to 15 minutes. Slide onto a serving plate.