Description
A comforting potato galette gets a flavor boost from Gruyere, Parmesan, shallots, and herbs. Elegant yet easy winter side.
Ingredients
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- 1 tsp minced fresh rosemary
- 0.5 tsp minced fresh thyme
- 0.25 cups (59 ml) butter
- 1 medium shallot
- 1 lbs (454 g) Yukon Gold potatoes
- Kosher salt
- Freshly ground black pepper
- 6-8 tbsp grated Gruyere cheese
- 3 tbsp Parmesan cheese
Instructions
- Preheat oven to 400°F (204°C).
- 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.
- Sauté the shallots until 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 the surface of the potatoes with butter, then sprinkle with about 1/2 teaspoon salt and a grating of pepper. Sprinkle with 1/2 of the herbs and 1/2 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 third potato, ending with the cheese.
- Cover skillet with foil and bake for 30 minutes.
- Remove foil and cook for 15 more minutes, or until the top is golden and the potatoes are tender.
- Cut into wedges to serve.
Notes
- For a richer flavor, use a combination of sharp and mild cheddar cheese in place of Gruyere and Parmesan.
- To prevent soggy potatoes, ensure they are thoroughly dried after washing and slicing.
- Leftover galette can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 20