SKILLET POTATO GALETTE
Provided by Bev Weidner
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CRUSTY POTATO GALETTE
Categories Food Processor Potato Side Bake Quick & Easy Rosemary Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
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.
CRISPY POTATO GALETTE
Categories Cheese Potato Vegetable Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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 GALETTE
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 Food & Cooking Dinner Recipes 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.
CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.
Provided by Harold Mcgee
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
CRISPY POTATO GALETTE
Make and share this Crispy Potato Galette recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 39m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
AIR-FRYER POTATO WEDGES
I love these air-fryer potato wedges because the outside gets golden brown and crispy while the interior stays fluffy and tender. Try them with steak, roasts or even burgers. -Linda Rock, Stratford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 400°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, drizzle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., In batches, arrange potatoes in a single layer on greased tray in air-fryer basket. Cook until golden brown and tender, 15-20 minutes.
Nutrition Facts : Calories 152 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
POTATO AND TOMATO GALETTES
Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
- Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
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