Aged Gouda And Stout Caramelized Potato Galette Recipes

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.

CRISPY POTATO GALETTE

Steps:

• 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.

SALT AND VINEGAR POTATO GALETTE

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
• Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
• Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
• Preheat oven to 350ºF. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
• Bake until tortillas are golden and cheese melts, about 5 minutes.
• Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

POTATO GALETTE

Steps:

• 1. PLEASE READ THE DIRECTIONS THROUGH-BEFORE STARTING : Heat a nonstick skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon olive oil to the pan. Add the onions. Stir to coat and cook until translucent, about 7 minutes. Reduce heat and add the sugar.
• 2. Add 2 Tablespoons of the dark beer and continue to cook the mixture until the onions are caramelized. After beer is absorbed, add 2 more tablespoons, (repeat with remaining beer,till used up). When onions are caramelized, stir in the sherry vinegar.
• 3. Lay the potato slices on a paper-towel lined baking sheet to air dry. In a small skillet, heat the remaining 2 Tablespoons butter and olive oil over medium heat. Arrange potato slices in one layer on the bottom, overlapping, starting with the outside ring and working your way to the inside until the bottom is completely covered. Drizzle about 2 Tablespoons of the cream and butter mixture over the potatoes.Season with salt and pepper.
• 4. Spread a layer of caramelized onions (use 1/4 of the onions) over first layer of potatoes. Sprinkle with a 1/4 each of the cheese and the sage. Repeat, building layers of potatoes, onions, cheese and herbs until everything is gone. The top layer should be potatoes; brush it with the remaining cream and butter mixture.
• 5. Place skillet in preheated 400^ oven for 40 minutes then turn oven down to 350^ for 15 minutes or until the potatoes are tender. Check with fork or knife.
• 6. Turn broiler to high. Broil the potaotes for 2 to 3 minutes, or until the top is golden and crispy. Remove and top with a sprinkling of crunchy Maldon flake salt and fresh ground black pepper. Use a spatula or spoon to loosen the galette from the pan. Slide it onto a cutting board to cut OR serve straight from the skillet.

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.

AGED GOUDA AND STOUT-CARAMELIZED POTATO GALETTE

Steps:

• 1. heat a nonstick skillet over med. heat. Add 1T butter and 1T XVOO. Add onions, stir to coat & cook to translucent 6-8 min. Reduce heat, add sugar. 2. Add 2T dark beer & cook till absorbed, then add 2 more repeating till all beer is used and onions are caramelized. Stir in vinegar. 3. Slice potatoes thinly with mandoline, lay on paper towels to dry. 4. In a small skillet heat remaining 2T butter & 2T XVOO on med heat. Arrange potato slices overlapping in one layer on bottom starting on outside. Drizzle about 2T of cream/butter mixture over. Salt & pepper. 5. Spread a layer of 1/4 of onions over potatoes. Sprinkle with 1/4 of the Gouda and sage.Repeat with layers of potatoes, onions, Gouda and sage ending with potato layer till all is used. Brush with remaining butter/cream mix. 6. Place the skillet in a 400 degree oven for 30 - 40 min till potatoes are tender. 7. Turn on broiler to high & broil potatoes for 2 - 3 min till golden and crispy. Remove from oven and top with Maldon salt. and pepper. Loosen galette from pan with a spatula and slide onto a plate to serve.