Aged Gouda And Stout Caramelized Potato Galette Recipes

Steps:

• Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
• Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.
• Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.
• Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
• Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
• Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.

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.

Steps:

• 1. heat a nonstick skillet over med. heat. Add 1T butter and 1T XVOO. Add onions, stir to coat & cook to translucent 6-8 min. Reduce heat, add sugar. 2. Add 2T dark beer & cook till absorbed, then add 2 more repeating till all beer is used and onions are caramelized. Stir in vinegar. 3. Slice potatoes thinly with mandoline, lay on paper towels to dry. 4. In a small skillet heat remaining 2T butter & 2T XVOO on med heat. Arrange potato slices overlapping in one layer on bottom starting on outside. Drizzle about 2T of cream/butter mixture over. Salt & pepper. 5. Spread a layer of 1/4 of onions over potatoes. Sprinkle with 1/4 of the Gouda and sage.Repeat with layers of potatoes, onions, Gouda and sage ending with potato layer till all is used. Brush with remaining butter/cream mix. 6. Place the skillet in a 400 degree oven for 30 - 40 min till potatoes are tender. 7. Turn on broiler to high & broil potatoes for 2 - 3 min till golden and crispy. Remove from oven and top with Maldon salt. and pepper. Loosen galette from pan with a spatula and slide onto a plate to serve.

Steps:

• Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
• Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
• Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
• Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.