Potato Galette Recipe Oven Recipes

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POTATO GALETTE



Potato Galette image

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 tablespoons Clarified Butter, plus more for pan
2 large sprigs fresh thyme, plus more for garnish
2 large russet potatoes, peeled and very thinly sliced (about 1/16-inch-thick)
Coarse salt and freshly ground pepper

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.

CRISPY POTATO GALETTE



Crispy Potato Galette image

If you love all things potatoes, then you will adore this baked potato galette.

Provided by Anna Theoktisto

Time 1h35m

Yield Serves 8

Number Of Ingredients 8

¼ cup unsalted butter
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped (about 2 tsp.)
2 pounds Yukon Gold potatoes, unpeeled and sliced about ⅛ inch thick (about 3 cups)
1 pound russet potatoes, unpeeled and sliced about ⅛ inch thick (about 1 ½ cups)
2 large shallots, thinly sliced (about ½ cup)
2 ½ teaspoons kosher salt
½ teaspoon black pepper

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.

SKILLET POTATO GALETTE



Skillet Potato Galette image

Provided by Bev Weidner

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
2 cloves garlic, minced
1/4 cup heavy cream
Pinch of nutmeg
Kosher salt
1 refrigerated pie crust (from a 14.1-ounce package)
4 medium Yukon potatoes (about 1 pound), thinly sliced on a mandoline
1 1/2 cups shredded aged white Cheddar cheese (about 5 ounces)
1 large egg, lightly beaten
Fresh rosemary, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Melt the butter in a small skillet over medium heat. When the butter foams, add the garlic and saute until fragrant, about 30 seconds. Add the cream, nutmeg and a good pinch of salt. Bring to a boil and remove from the heat.
  • Lay the pie crust in a 12-inch cast-iron skillet. Leaving about a 1-inch border of crust uncovered, shingle half the potatoes in circles to cover the crust. Sprinkle with a small pinch of salt and half the cheese. Repeat with the remaining potatoes. Gently fold the edge of the pie crust over the potatoes, pleating it to make a pattern. Brush the crust with the egg wash. Drizzle the cream mixture over the top and sprinkle with the remaining cheese.
  • Cover and bake for 20 minutes. Uncover and continue to bake until the cheese is browned and bubbly and the crust is golden brown, about another 30 minutes. Let rest for 10 minutes and then slice and serve! Garnish with a pretty herb like Rosemary, FOR DRAMA.

HERBED POTATO GALETTE



Herbed Potato Galette image

Provided by Tia Mowry

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon unsalted butter, plus 4 tablespoons unsalted butter, melted
2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
1 teaspoon garlic powder
5 sprigs thyme, leaves stripped
Kosher salt and freshly ground black pepper
1 small onion, thinly sliced
Flaky sea salt

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.

KEN'S POTATO GALETTE



Ken's Potato Galette image

We continue to serve this galette in our restaurant as an accompaniment to Roasted Rabbit with Mustard Sauce.

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

5 medium yellow-fleshed potatoes such as Dutch yellow (about 2 pounds), peeled
1 tablespoon salt
1 small onion, finely diced
8 sprigs of thyme, picked and finely chopped
2 tablespoons unsalted butter, melted
2 sheets puff pastry, 10 by 8 inches and 11 by 9 inches
1 large egg, beaten, for egg wash
1/4 cup plus 2 tablespoons creme fraeche

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes 1/8 inch thick, using a mandoline if you have one, or the slicer attachment of a food processor. In a bowl, toss the slices with the salt, then place them in a colander set over a bowl or the sink to drain for about 30 minutes. (It is important to rid the potatoes of any excess moisture that will make the pastry soggy during baking.) In a bowl, mix the potato slices with the onion, thyme, and butter, and set aside.
  • Line a baking pan with parchment paper. Lay the 10 by 8-inch sheet of pastry on a work surface. Spread the potato mixture evenly over the pastry, leaving a 1-inch border all around. (You might think that you have too much potato, but pile it on, as the mixture loses volume during cooking.) Brush the border with egg wash and top with the 11 by 9-inch sheet of pastry, stretching it over the potatoes.
  • Crimp the edges with a fork to prevent the pastry sheets from separating. Trim off any excess pastry and generously brush the top with egg wash. Poke a small vent hole in the center of the pastry to ensure an even rise. Crisscross the top with the back of the knife for decoration.
  • Bake until golden brown, about 60 minutes. Test the potatoes for doneness by inserting a small paring knife into the galette. If they are done, so is the pastry. If there is any sign of resistance, decrease the oven temperature to 300 degrees F and bake, testing frequently, another 15 minutes.
  • To serve, carefully transfer the galette to a large serving platter. Slice horizontally all around to separate the top and bottom crusts. Lift the top crust to expose the potatoes. Spoon creme fraeche evenly over them, reposition the top crust, and serve immediately. Slice the galette at the table.

POTATO GALETTES



Potato Galettes image

Individual galettes can be frozen and re-heated when needed. Great with diagonally sliced chicken breast served on top of each galette.

Provided by Ninna

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

6 potatoes, medium to large and thinly sliced
4 shallots, finely chopped
salt & pepper
1 cup parmesan cheese, grated
olive oil flavored cooking spray

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.

Nutrition Facts : Calories 245.4, Fat 5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 269.2, Carbohydrate 40.1, Fiber 4.7, Sugar 1.8, Protein 11.1

POTATO GALETTE



Potato Galette image

A very simple basic galette from one of our National supermarkets as part of a Christmas feast, though I think it is a dish you could serve at any time of the year. Also instead of red potatoes or desiree, you could use pontiacs. Preparation time could vary depending on whether you use a mandolin or food process or cut the potatoes with a knife.

Provided by ImPat

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 5

80 g butter (melted)
2 garlic cloves (minced)
1 kg potato (red suggested)
salt (freshly ground)
pepper (freshly ground)

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.

Nutrition Facts : Calories 224.8, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.5, Sodium 86.5, Carbohydrate 29.5, Fiber 3.7, Sugar 1.3, Protein 3.5

SALT AND VINEGAR POTATO GALETTE



Salt and Vinegar Potato Galette image

Provided by Molly Yeh

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt
Neutral oil, for frying
2 medium potatoes (about 1 pound), thinly sliced (1/8 inch thick)
2 tablespoons chopped chives
3 tablespoons white vinegar
Freshly ground black pepper
8 ounces your favorite pie dough
1 large egg
1/2 cup shredded Parmesan
Flaky salt, for topping

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.

POTATO GALETTE



Potato Galette image

Crispy on the outside with a melt-in-your-mouth inside. One of my husband's favorite. I know this comes from one of the earlier cooking shows...before foodtv.

Provided by Julie Bs Hive

Categories     Potato

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 4

1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
3/4 lb potato, scrubbed, unpeeled
1/4 teaspoon dried rosemary

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.

Nutrition Facts : Calories 242.6, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 11.1, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.5

POTATO GALETTES



Potato Galettes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

4 large Idaho potatoes
Kosher salt and freshly ground black pepper to taste
8 tablespoons clarified butter

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.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 3 grams

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