Potato Onion And Gruyere Galette Recipes

GRUYERE POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
• Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
• Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

POTATO, ONION AND GRUYERE GALETTE

Steps:

• Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan (cast iron works great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve.

POTATO ONION GALETTE

Steps:

• Make the pate brisee and roll into a cylinder. Chill for 1/2 hour or up to 3 days.
• Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about 3/4 cooked. Combine the potatoes with the onions, mix in 1/4 cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.
• Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.
• Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 1/2-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.

YUKON GOLD GRUYèRE GALETTE

Steps:

• Combine the shallots and 3 tablespoons of the oil in a small saucepan and bring to a simmer over medium heat; Reduce to a low simmer; cook the shallots until nicely softened (don't let them brown), about 2 minutes; Remove from the heat and let cool completely (about 25 minutes at room temperature; cool them more quickly in the refrigerator if you like).
• Heat the oven to 400°F; Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 teaspoon olive oil or spray with olive-oil spray; Put the tart pan on a rimmed baking sheet lined with foil.
• Slice the potatoes as thinly as possible (about 1/16 inch) with a chef's knife; Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes.
• Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly; Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes.
• Sprinkle the potatoes with salt and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all; Repeat, until you have four layers of potatoes; Top the last layer with any remaining cheese.
• Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 minutes; The bottom will be crisp and the sides brown.
• Let the galette cool for 10 or 15 minutes in the pan; It will then be cool enough to handle but still plenty hot inside for serving; Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up; Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom; Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.