GALETTE POTATOES RECIPES
POTATO GALETTE RECIPE - FOOD.COM
A very simple basic galette from one of our National supermarkets as part of a Christmas feast, though I think it is a dish you could serve at any time of the year. Also instead of red potatoes or desiree, you could use pontiacs. Preparation time could vary depending on whether you use a mandolin or food process or cut the potatoes with a knife.
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200C or 180C fan forced.
- Brush a 20cm springform pan with melted and then combine the remaining butter and garlic in a small bowl.
- Peel potatoes and slice as thin as possible (would suggest a mandolin or food processor).
- Make a layer of potatoes in the base of the pan, overlapping slightly and brush with some garlic butter and season lightly with salt and freshly ground black pepper.
- Repeat layers, brushing each with garlic butter and seasoning with the salt and pepper every couple of layers.
- When you have made the final layer, press down to compact the potato, before giving a final brush of butter.
- Stand pan on a baking tray, cover with foil and bake for 1 hour, uncover pan and cook for a further 30 minutes or until potato is tender and the top is a golden brown.
- Run a knife around the inside of the pan and release the sides and cut into wedges to serve.
Nutrition Facts : Calories 224.8, FatContent 10.9, SaturatedFatContent 6.8, CholesterolContent 28.5, SodiumContent 86.5, CarbohydrateContent 29.5, FiberContent 3.7, SugarContent 1.3, ProteinContent 3.5
POTATO GALETTE RECIPE | MARTHA STEWART
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 4
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.
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