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
Number Of Ingredients 3
- 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.
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
Number Of Ingredients 4
- 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.
LEEK AND POTATO GALETTE WITH PISTACHIO CRUST
- Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
- Filling and assembly:
- Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
- Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
- Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
- Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled.
- 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
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
Yield 6 serving(s)
Number Of Ingredients 5
- 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
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
Yield 4 servings
Number Of Ingredients 8
- 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.
HERBED POTATO GALETTE
- 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.
CRUSTY POTATO GALETTE
- 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.
More about "potato galette recipes"
BAKED MINI POTATO GALETTES - SOBEYS INC.
Estimated Reading Time 1 min
- Preheat oven to 400°F (200°C). Line an 8-cup muffin tin with squares of foil coated with cooking spray. Foil should extend over muffin cup to edges to create handles. Set aside.
- In a small skillet, add oil and shallots and cook over medium heat until tender but not browned, about 2 min. Remove from heat and cool completely.
- In a bowl, combine potato with shallots, thyme, salt and pepper until well coated. In another bowl, combine cheddar and Parmesan.
- Place a layer of potato slices in the bottom of each muffin cup. Sprinkle a heaping teaspoon of cheese mixture into each cup. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up and muffin cups are filled, finishing with cheese mixture on top.
POTATO GALETTES RECIPE - FOOD.COM
- 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.
CHEESY POTATO CHIVE GALETTE. - HALF BAKED HARVEST
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EASY FRENCH POTATO GALETTE RECIPE | SIMPLE. TASTY. GOOD.
Estimated Reading Time 7 mins
- 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.
GRATED POTATO GALETTE à LA JULIA CHILD - PUDGE FACTOR
Estimated Reading Time 5 mins
- Several hours or a day in advance: Scrub the potatoes under hot running water; then steam them for 15 to 20 minutes, until the potatoes are almost but not quite cooked. After 15 minutes, pierce one with a sharp small knife which should just penetrate. Cut one of the potatoes in half crosswise: if there is a raw central core, steam several minutes more. (If the central core is not cooked through, it can discolor.) Let the potatoes cool uncovered or refrigerated; the potatoes must be thoroughly cold before you grate them.
- Peel the cold potatoes and rub through the large holes of a box grater onto a baking sheet or tray (the food processor does not work well here). Toss lightly with a sprinkling of salt (try 1/2 teaspoon) and pepper (try 1/4 teaspoon), leaving them loosely massed; set aside until time to sauté.
- Heat half of the clarified butter in a 10-inch non-stick skillet over medium heat. When hot, add grated potatoes. Sauté over medium heat for 10 to 15 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip onto a plate; add remaining clarified butter and slide galette back into pan; sauté to brown the other side, about 10 minutes. Cut into serving pieces. Yield: 4 servings. (See Tips 2 and 3)
MUFFIN TIN POTATO GALETTES - GLEBE KITCHEN
Estimated Reading Time 2 mins
- Heat a pan over medium low heat. Add the butter and onions or shallots and cook until they start to caramelize.
- Peel and slice potatoes, 1/8 inch thick. Try to pick potatoes that are the same diameter as your muffin tins.
OVEN-ROASTED POTATO GALETTE RECIPE - …
Estimated Reading Time 2 mins
- Slice the potatoes into very thin slices (a mandoline is good for this task), and distribute them in the bottom of your pie plate in a spiral fashion, 2 layers deep.
- Season with salt and pepper and brush with melted butter, then repeat the process, 2 layers at a time with the remaining potatoes.
LITTLE POTATO GALETTE - THE LITTLE POTATO COMPANY
Estimated Reading Time 3 mins
- Roll out the puff pastry on a floured surface with a floured pin to an 18” x 12" rectangle. Place on a baking sheet covered with parchment paper. Alternatively, roll out to fit the baking sheet you have. Set aside.
- Sauté the leeks in one tablespoon olive oil in a medium skillet on medium heat for about five minutes. Don’t brown. Season with salt and pepper and set aside.
- 3. Meanwhile, preheat the oven to 400 °F and mix the goat cheese with the cream, garlic, cloves, and 1 Tbsp. chives. Season with red pepper flakes if using and salt and black pepper. Spread out thinly on the puff pastry leaving a one-inch border.
- With a mandolin, slice Creamer potatoes thinly. Layer in a single layer onto the puff pastry overlapping slightly and mixing up the colors of the Little potatoes evenly.
CRISPY POTATO GALETTE | SOUTHERN LIVING
- 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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