La Madeleine Potato Galette Recipes

POTATO GALETTE RECIPE

Steps:

• Fill a large pan with water. Add the whole garlic cloves and dried herbs. Place the pan over high heat until boiling.
• Slice the potatoes finely using a sharp knife or mandoline slicer. Then add the sliced potatoes to the boiling water.
• Cook the potatoes for about 7 minutes. They should still be a little crunchy. Don't overcook them! Then drain the potatoes. Discard the garlic and pat the potatoes dry between 2 clean kitchen towels.
• Melt the butter in a small saucepan. Cover the bottom of a spring form with baking paper and tighten it. Brush the bottom with some melted butter. Season with a pinch of salt and pepper. Put a layer of the half cooked potato slices on the bottom. Brush with melted butter and season with pepper and salt.
• Keep building the galette up this way until all the potato slices are used. Brush the top with the remaining butter and season with pepper. Put the potato galette in a preheated oven at 400°F (200°C) for 30 minutes. Check if the potato is tender. Bake for another 15 minutes if necessary. Then open the spring form and remove the side circle.
• Here comes the tricky part. Put the galette on a clean surface, keep the baking paper steady with one hand and carefully pull the springform bottom from underneath the galette. Then place the bottom on top of the galette again and turn the whole lot upside down. Carefully peel away the baking paper.
• Place the galette under a hot grill for a few minutes until the top starts to brown nicely and crisp up. Keep an eye on it! Slice the potato galette up. Serve hot.

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.

HERBED POTATO GALETTE

Steps:

• Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

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.

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.