Potato Galettes Food

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.

POTATO GALETTES

Steps:

• 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.

GARLIC AND ONION POTATO GALETTE RECIPE

Steps:

• Place the skillet on the lowest rack of the oven and bake for 25 minutes.
• Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.

POTATO GALETTE

Steps:

• 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.

POTATO GALETTES WITH SMOKED SALMON

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

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.

POTATO-MUSHROOM GALETTES

Steps:

• Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates.
• Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat.
• Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated.
• Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap.
• Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
• Serve once the galette is crisp and holds its shape, warm or at room temperature.

HERBED POTATO GALETTE

Steps:

• Preheat the oven to 375 degrees F. Generously grease a 12-cup muffin tin with the 1 tablespoon butter.
• Combine the potatoes, 4 tablespoons melted butter, garlic powder, thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Gently toss the potatoes with your hands until fully coated with the butter and herbs. Layer the potatoes in the prepared muffin tin. Tuck 2 onion slices into each potato stack. Bake until the potatoes are easily pierced with a knife and the edges are golden brown, 50 to 60 minutes. Sprinkle with 1/2 teaspoon flaky sea salt and 1/2 teaspoon pepper.

POTATO GALETTES

Steps:

• 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.

POTATO AND TOMATO GALETTES

Steps:

• Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
• Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.

POTATO GALETTE

Steps:

• Melt butter in a 7 1/2- to 8-inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick slices with slicer. Toss potato with melted butter, salt, and pepper in a bowl, then layer potato slices, overlapping slightly, in skillet.
• Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes more.

ROSEMARY POTATO GALETTE

Steps:

• Peel the potatoes and slice them really thin, dropping the slices into a bowl of cold water as you go along. When they are all sliced, drain and pat dry.
• Melt 2 tbls. of the butter in a 10" nonstick skillet. Swirl the butter to coat the surface; then remove the skillet from the heat. Arrange 1/3 of the potato slices in a spiral, starting in the center and overlapping, so that the bottom of the skillet is covered.
• Cut 2 tbls. of the butter into small pieces and sprinkle them over the potatoes. Then sprinkle the potatoes with 1/2 teaspoons of the rosemary,1/2 tsp of the parsley, 1/4 teaspoons of the thyme, and salt and pepper. Repeat, making 2 more layers of potates, butter, and seasonings, pressing each layer down with a spatula.
• Place the skillet over medium low heat, and cook until the bottom is crisp and golen brown, 45 minutes. Then invert the galette onto a flat plate and slip it back into the skillet. Continue cooking until the other side is golden, 10 to 15 minutes.
• Invert the galette agaiin onto a serving platter. Cut it into wedges and serve immediately. Enjoy!

POTATO GALETTES

Steps:

• 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.

CRISPY POTATO GALETTE

Steps:

• Line large bowl with kitchen towel. Coarsely grate potatoes into towel. Enclose potatoes in towel and squeeze out as much moisture as possible.
• Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using metal spatula, press half of potatoes over bottom of skillet in even layer. Sprinkle with coarse salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert galette onto sheet. Add 1 1/2 tablespoons oil to same skillet. Slide galette, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Rewarm on sheet in 350°F oven until crisp, about 15 minutes.) Transfer to platter. Cut into 8 wedges. Top with green parts of onions.

POTATO GALETTE

Steps:

• Peel quarter and boil potatoes for 15-20 mins. Put oven on about 180. (Or you can use grill on hot if you prefer)
• Meanwhile dice tomatoes, grate cheese, chop bacon - I chop the loin separately and small. I chop the fattier edge into 1cm strips.
• If using onion fry it lightly until slightly caramelised.
• Mash potato with a little milk. Add half the grated cheese, stir, add half the tomatoes, onion if using and the bacon loin, stir. Put into baking dish. I use one 2 inches deep by 8x8 inches wide. Flatten, top with remaining tomatoes, bacon laid out to cover tomatoes, sprinkle with cheese, then put in oven until cheese melted and bacon crisping up....about 20 mins less if grilling...about 15.
• I serve with baked beans (with chilli flakes added for the adults!). Also you can use more/less of pretty much any ingredient depending on your tastes.

POTATO GALETTE(ATK)

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Place cut 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 rosemary (if using) together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick 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 nonstick 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. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20 minutes.
• Remove cake pan 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 stovetop 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 potholders, 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.

CRUSTY POTATO GALETTE

Steps:

• 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.

POTATO GALETTE

Steps:

• 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.