Crispy Potato-Parmesan Galette
Oct 20, 2009
Photographed by Jonny Valiant
Buttery russet or Yukon gold potatoes pair perfectly with Parmesan cheese in this savory galette.
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Prep Time: 0 hours 20
Cook Time: 0 hours 53
3/4 tsp. kosher salt
1/4 tsp. Ground black pepper
1/4 tsp. grated fresh nutmeg
5 tbsp. unsalted butter
3 1/2 lb. russet or yukon gold potatoes
1/2 c. Grated Parmesan cheese
- Heat oven to 425°F. Stir together salt, pepper, and nutmeg in a small bowl. Put 2 tablespoons of the butter in a 12-inch ovenproof nonstick skillet; swirl skillet to coat sides with butter.
- Arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inward. Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter, then sprinkle with 2 tablespoons of the cheese, being careful to keep the cheese away from the sides of the skillet. Add 2 more layers of potatoes, arranging the potato slices to keep the top surface level. Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter, then sprinkle with 2 tablespoons of the cheese. Repeat layering until all ingredients are added.
- Heat the skillet with the potatoes over medium heat until very hot. Cook 3 minutes, shaking skillet occasionally. Remove from heat; cover with lid or nonstick foil. Bake 25 minutes. Remove lid or foil and bake 25 minutes longer or until potatoes are tender and top is golden. Remove from heat; let sit 5 minutes. Run a rubber spatula along sides of skillet to loosen potatoes. Top skillet with a platter; carefully invert potatoes onto platter.
Video: Potato Galette (classic French garnish) professional cooking recipe
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Date: 06.12.2018, 05:09 / Views: 65573