PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
A potato galette receives a twist by adding shallots, herbs and grated Gruyere and parmesan. True elegant winter comfort food.
By Liz Berg
Potatoes are so versatile—I’ve even made potato candy! They are popular across the globe, too, from potato gnocchi to potato dumplings to potato-topped shepherd’s pie. I looked to France for my inspiration, but instead of a dessert galette, I created this savory potato galette with layers of herbs and French Gruyere cheese.
Potatoes are a staple in the my household. They are so affordable and nutritious, it would be silly not to get creative with them. For nutritional information and recipe ideas with potatoes, click here.
For another international recipe, try these beautifully spiced Bombay Potatoes.
- 1 teaspoon minced fresh rosemary
- ½ teaspoon minced fresh thyme
- ¼ cup butter, melted
- 1 medium shallot, minced
- 1 pound Yukon Gold potatoes (about 3 medium potatoes), peeled and sliced very thin (I used a mandoline)
- Kosher salt
- Freshly ground black pepper
- 6-8 tablespoons grated Gruyere cheese
- 3 tablespoons Parmesan cheese
- Preheat oven to 400º.
- Mix together rosemary and thyme in a small bowl and set aside.
- Brush an ovenproof 10-inch skillet with some of the melted butter, reserve the rest
- Saute the shallots till tender, adding more butter if needed. Remove and let cool slightly.
- Brush more butter over the surface of the skillet, then arrange the slices from one potato into concentric circles, overlapping slightly. Brush surface of potatoes with butter, then sprinkle with about ? teaspoon salt and a grating of pepper. Sprinkle with ? of the herbs and ? of the shallots. Sprinkle with about 2 tablespoons of Gruyere and 1 tablespoon of Parmesan. Repeat layering with the second potato and toppings and then the 3rd potato, ending with the cheese.
- Cover skillet with foil and bake for 30 minutes. Remove foil and cook for 15 minutes more or till top is golden and potatoes are tender.
- Cut into wedges to serve.