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Potato Galette- Updated W/New Photo’s

Looking for a side dish other than mashed or baked potatoes?  Well look no further the potato galette is a classic french dish that is not difficult to execute giving a face lift to your normal meat and potato dish. 

INGREDIENTS:
2 1/2 lbs 5-6 large Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
5 Tbsp unsalted butter, melted
1 Tbsp cornstarch
1 tsp table salt
1/2 tsp ground black pepper

Optional Ingredients:

1 1/2 tsp each chopped fresh herbs like, Rosemary leaves, Savoy, Thyme
Fresh grated Parmesan cheese sprinkled between potato layers.

Directions:

Hand held grater & slicer

Hand held grater & slicer

 

 

 

 

 

 

 

 

 

foodpic3132221

 

 

 

 

 

 

 

 

Adjust oven rack to lowest position and heat oven to 450 degrees. Place 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.

foodpic3132222

 

 

 

 

 

 

 

 

Whisk  4 tablespoons butter, cornstarch, salt, pepper, and any fresh herbs if using together in large bowl. Add dried potatoes and toss until thoroughly coated.

Add butter, corn starch, herbs, parmesan cheese and mix well

Add butter, corn starch, herbs, Parmesan cheese and mix well

 

 

 

 

 

 

 

 

 

 

Place remaining tablespoon butter in heavy bottomed 10-inch oven proof non stick 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.

Once potatoes are layered, cook on stove.

Once potatoes are layered, cook on stove.

 

 

 

 

 

 

 

 

 

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 non-stick 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 (dry beans, foil wrapped brick). Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20 minutes.

I use a foil wrapped brick as a weight.

I use a foil wrapped brick as a weight.

 

 

 

 

 

 

 

 

 

Remove cake pan/weights 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 stove top and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.

What you want to look for. Browned Potato galette!

What you want to look for. Browned Potato Galette!

 

 

 

 

 

 

 

 

 

 

Off heat, place cutting board over skillet. With hands protected by oven mitts or pot holders, 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.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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