This story begins with me making a shopping list for my husband to pick up “sweet potatoes” and him coming home with I don’t know what. I legitimately had to google it. He technically did get sweet potatoes, Japanese ‘Murasaki Purple’ Sweet Potatoes to be exact. Since I had no clue how it would taste, I mixed it with a pretty red potato I had on hand. Needless to say, we were pretty unsure of how this would turn out but to our amazement, it came out delicious! If you find these long purple sweet potatoes… pick some up. They’re mild in flavor and not necessarily sweet… but oh so good. Or use whichever potatoes you or someone else mistakingly picks up and I guarantee it will still be good. Anything combined with creamy, salty cheese, homey cornbread crust and dried rosemary and thyme… tastes like a winner in my book.
The crust is perfect. I adapted it from a New York Times article I stumbled across and fell in love. It was very sticky at first and I found it weird that there was no starch in the recipe, but hey, I was already trying new things here so why not go all the way. Luckily, yet again, I was happily surprised. It’s flakey, buttery and holds up very well. The taste combination is exactly what I wanted.
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Cornbread Galette with Potato and Gorgonzola
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Dairy-Free
Description
A gluten-free cornbread crust cradles thinly sliced potatoes and creamy Gorgonzola. Perfectly rustic and utterly delicious!
Ingredients
- 10 tbsp corn flour or finely ground cornmeal
- 2/3 cups (150 ml) gluten-free oat flour
- 3 ounces (85 g) cold butter
- 1/4 tsp sea salt
- 8 tsp almond flour
- 1 large egg, beaten
- 2 tsp+ cold water
- 1 red potato, sliced thin
- 1 sweet potato, sliced thin
- 1/4 cups (60 ml) gorgonzola cheese, crumbled
- dash of sea salt
- dash of dried thyme
- dash of finely chopped rosemary
- drizzle of olive oil
Instructions
- Cream butter and salt in a stand or hand mixer for approximately 1 minute.
- Separately, sift all dried ingredients in a bowl.
- Add the egg to the butter mixture, then slowly add the dry ingredients. If the dough is too dry, spoon in cold water until the dough forms and no flour remains.
- Place the dough in a ball on a piece of parchment paper, cover with saran wrap, and roll out into a thin round layer using a rolling pin.
- Chill the dough for at least one hour, covered with saran wrap and parchment paper.
- Preheat oven to 350°F (177°C). Slice potatoes.
- Remove dough from refrigerator. Layer potatoes in the center of the dough, leaving room to fold the edges.
- Fold and close the galette; pinch to seal any breaks.
- Crumble blue cheese on top and between the layers of potatoes. Drizzle with olive oil and seasonings.
- Bake for 30 minutes at 350°F (177°C).
Notes
- For a crispier crust, pre-bake the galette shell for 10 minutes before adding the potatoes and cheese.
- Feel free to substitute other firm cheeses like crumbled feta or goat cheese for the Gorgonzola.
- Store leftover galette in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 80
Frequently Asked Questions
Can I make the cornbread galette dough ahead of time?
Yes, the dough can be made up to a day in advance and kept wrapped in the refrigerator. Let it sit at room temperature for 10 to 15 minutes before rolling it out.
Do the potatoes need to be cooked before going on the galette?
Yes, par-cook or thinly slice the potatoes so they cook through during the bake time. Raw thick-cut potato slices will not cook fully inside the galette.
How strong is the Gorgonzola flavor after baking?
Baking mellows the sharpness of Gorgonzola noticeably. If you want a milder result, use a young Gorgonzola dolce rather than an aged variety.
Lovely! This looks so delicious…love blue cheese with potatoes.