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