Wednesday, January 2, 2013

potato galette

If your family is anything like mine, there are some parts of a holiday menu that are nonnegotiable - certain staples that better show up on the buffet line or protests will fly. We're certainly not all that original in our house. In fact, we even repeat quite a few items from our Thanksgiving line-up on the Christmas menu - certain side dishes are are just too special to enjoy throughout the year but totally worthy of savoring on that special day in both November and December.

That being said, it's always fun to throw in one or two new dishes on those special occasions - to not only enjoy the hunt for the perfect recipe(s) in the days leading up to the big event but also mix up that predictable buffet line. And this, my friends, was this year's Christmas addition.

Super easy to throw together, it may just be the perfect galette technique. It came together in minutes and tasted amazing. The perfect combination. In fact, it was too good to wait until the next holiday to make and will most definitely be making a follow-up appearance in my kitchen in the very near future.

Potato Galette
Yield 6-8 servings

2 1/2 pounds (5-6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick using a mandoline slicer to ensure even thinness
5 tablespoon unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chopped, fresh rosemary leaves (optional)

Adjust the oven rack to the lowest position and preheat the oven to 450°.

Place the potato slices in a large bowl and fill with cold water. Using your hands, swirl to remove the excess starch then drain in a colander. Spread the slices onto kitchen towels and dry thoroughly.

In a large bowl, whisk together 4 tablespoons butter, cornstarch, salt, pepper, and rosemary. Add the dried potatoes and toss until thoroughly coated. Place the remaining tablespoon butter in a large heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place one potato slice in the center of the skillet then overlap slices in a circle around the center slice followed by outer circles of overlapping slices. Gently place remaining sliced potatoes on top of the first layer, arranging for uniform thickness. 

Place the skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12-inch square of foil with nonstick cooking spray then place the foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of the foil and fill with two cups of pie weights or dry beans. Firmly press down on the cake pan to compress the potatoes. Transfer the skillet to the oven and bake for 20 minutes. 

Remove the cake pan and foil from the skillet. Continue to cook until the potatoes are tender when a paring knife is inserted in the center, about 20-25 minutes. Return the skillet to medium heat on the stove-top and cook, gently shaking pan until the galette releases from the sides of the pan, 2-3 minutes. 

Off the heat, place a cutting board over the skillet. Carefully invert the skillet and board together and lift the skillet off the galette. Using a serrated knife, gently cut into wedges and serve immediately.

From America's Test Kitchen 


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