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.
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.
POTATO GALETTES WITH SMOKED SALMON
Steps:
- Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
- Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.
LEEK AND POTATO GALETTE
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
- Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
- Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.
Nutrition Facts : Calories 304 g, Fat 16 g, Fiber 2 g, Protein 10 g
POTATO GALETTES
Individual galettes can be frozen and re-heated when needed. Great with diagonally sliced chicken breast served on top of each galette.
Provided by Ninna
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
- Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
- Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
- The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.
Nutrition Facts : Calories 245.4, Fat 5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 269.2, Carbohydrate 40.1, Fiber 4.7, Sugar 1.8, Protein 11.1
POTATO GALETTES
Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time, to minimize time at the stove. Once you have started the first galette, heat a second pan and begin making another. The finished galettes will stay warm in the oven while you work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with parchment. Using a mandoline or sharp knife, slice potatoes into paper thin rounds. Place a 7-inch nonstick saute pan over medium-low heat. Add 1 tablespoon clarified butter; swirl to coat pan.
- Working quickly, arrange potato slices, slightly overlapping in a circle, beginning at outer edge of pan. Place a smaller ring of potato slices (about 4) inside outer ring; finish with a slice in the center. Season lightly with salt and pepper. Repeat with a second layer of potatoes.
- Place a small plate inside pan to press on potatoes. Cook until edges and bottom begin to turn golden, 5 to 7 minutes. Use a rubber spatula to loosen plate, and remove it; flip galette. Press lightly with spatula; cook until galette is golden and edges are crisp, 2 to 4 minutes.
- Transfer galette to prepared baking sheet; place in oven to keep warm, up to 45 minutes. Repeat with remaining butter and potatoes. When ready to serve, pat gently with paper towels.
POTATO GALETTE(ATK)
In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake. Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin. A pound of dried beans, rice, or coins can be substituted for the pie weights. For an alternate method for unmolding the galette, see related content.
Provided by Coppercloud
Categories Potato
Time 1h
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to lowest position and heat oven to 450 degrees. Place cut potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
- Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
- Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20 minutes.
- Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder-handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
- Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, gently cut into wedges and serve immediately.
Nutrition Facts : Calories 255.2, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 396.6, Carbohydrate 39.5, Fiber 3.5, Sugar 1.6, Protein 3.7
POTATO GALETTE
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.
Provided by ImPat
Categories Potato
Time 1h50m
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, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.5, Sodium 86.5, Carbohydrate 29.5, Fiber 3.7, Sugar 1.3, Protein 3.5
POTATO GALETTES
Steps:
- Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
- Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
- While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 3 grams
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.
SWEET POTATO GALETTE
Every part of this simple galette has its charms. The crust is easy to pull together and since it's rolled out flat - no crimping or fluting - it's doable even if you're not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it's piment d'Ville, a California chile grown from the seeds of piment d'Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Provided by Dorie Greenspan
Categories dinner, lunch, pies and tarts, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
- Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
- Center a rack in the oven and heat oven to 400 degrees.
- Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
- Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
- While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
- Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
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CRISPY POTATO GALETTE RECIPE - SOUTHERN LIVING
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Total Time 1 hr 15 mins
- 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.
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