Potato Galette Whole30 Recipes

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:

• 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.

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.