Potato Galette Whole30 Recipes

POTATO GALETTE RECIPE

Steps:

• Fill a large pan with water. Add the whole garlic cloves and dried herbs. Place the pan over high heat until boiling.
• Slice the potatoes finely using a sharp knife or mandoline slicer. Then add the sliced potatoes to the boiling water.
• Cook the potatoes for about 7 minutes. They should still be a little crunchy. Don't overcook them! Then drain the potatoes. Discard the garlic and pat the potatoes dry between 2 clean kitchen towels.
• Melt the butter in a small saucepan. Cover the bottom of a spring form with baking paper and tighten it. Brush the bottom with some melted butter. Season with a pinch of salt and pepper. Put a layer of the half cooked potato slices on the bottom. Brush with melted butter and season with pepper and salt.
• Keep building the galette up this way until all the potato slices are used. Brush the top with the remaining butter and season with pepper. Put the potato galette in a preheated oven at 400°F (200°C) for 30 minutes. Check if the potato is tender. Bake for another 15 minutes if necessary. Then open the spring form and remove the side circle.
• Here comes the tricky part. Put the galette on a clean surface, keep the baking paper steady with one hand and carefully pull the springform bottom from underneath the galette. Then place the bottom on top of the galette again and turn the whole lot upside down. Carefully peel away the baking paper.
• Place the galette under a hot grill for a few minutes until the top starts to brown nicely and crisp up. Keep an eye on it! Slice the potato galette up. Serve hot.

SALT AND VINEGAR POTATO GALETTE

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.

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.