This potato gala dinner will wow your guests – San Bernardino Sun

A potato galette is a demonstration dish, with a crispy golden brown outer shell and a rich, fatty filling on the inside. It’s delicious as a dinner side dish or as an elegant part of a brunch menu. Once in Paris, I devoured a wedge as a first course topped with crème fraiche and caviar. Very classy, ​​but it is irresistible served on its own.

For best results, pieces of fabric should be cut 1/8 inch thick, the width of a quarter of a dime. Use a mandoline, V-slicer, or food processor equipped with a 1/8-inch thick blade. You’ll need a 10-inch oven-safe non-stick pan, a 9-inch cake pan, and 2 cake volume cups or a pound of uncooked dried beans or rice). Bon Appetite.

Potato Galette

Productivity: 6 to 8 servings


2 1/2 pounds Yukon Yellow Potatoes, unpeeled, sliced ​​1/8 inch thick

5 tablespoons unsalted butter, melted, divided into servings

1 tablespoon cornstarch

1 1/2 teaspoons chopped fresh rosemary leaves

1 teaspoon salt and 1/2 teaspoon ground pepper

Aluminum foil, vegetable non-stick spray


1. Adjust the oven rack to the lowest position and preheat the oven to 450 degrees. Place the sliced ​​potatoes in a large bowl and fill with cold water. Turn to remove excess starch, then drain in colander. Let the chao shake. Spread the potatoes on a towel and pat dry.

2. Beat 4 tablespoons melted butter, cornstarch, rosemary, salt, and pepper together in a large bowl. Add potatoes and stir until well coated. Pour remaining 1 tablespoon melted butter into 10-inch non-stick, non-stick pan and stir to coat. Place 1 potato slice in the center of the pan, then stack the slices in a circle around the center slice, followed by the outer circle of the overlapping slices. Gently place the remaining sliced ​​potatoes on top of the first layer, arranging them to form an even thickness.

3. Place the pan over medium-high heat and cook until the potatoes are hot and the slices around the edges begin to turn clear, about 5 minutes. Use a vegetable oil sprayer to spray the 12-inch square of aluminum foil. Place foil, spread side down, on top of potatoes. Place the 9-inch round cake pan on top of the foil and fill with 2 cups of cake volume (or a pound of dry beans or uncooked rice). Press down on the pan firmly to compress the potatoes. Transfer the pan to the oven and bake for 20 minutes.

4. Remove the cake pan and foil from the pan. Continue baking in the oven until the paring knife can be inserted in the center without hindrance, 20 to 25 minutes. Take care to keep the pan hot, bring the pan to medium heat on the stove and cook, shaking the pan gently (remember the handles will be hot), until the galette comes out from the sides of the pan, 2 to 3 minutes. Carefully slide the galette onto the large plate, place the cutting board on top of the galette and gently turn the plate and cutting board upside down, then remove the plate. Use a serrated knife to gently cut the galette into bite-sized pieces and serve immediately.

The source: “The Complete Fall and Winter Cookbook” by American Test Kitchen ($34.99)

Cooking questions? Contact Cathy Thomas at This potato gala dinner will wow your guests – San Bernardino Sun

John Verrall

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