Sun 29 Dec 2013
This is the potato side dish I serve most often when entertaining. Thinly sliced potatoes are tossed with butter, olive oil, herbs and cheese and then pressed into an ovenproof skillet. Brown the potatoes for a few minutes on top of the stove to make sure they develop a crispy bottom. Then transfer to the oven and bake until the potatoes are tender. Invert the skillet to transfer the galette, crispy side up, onto a serving platter or cutting board and cut into wedges to serve. A food processor makes short work of the slicing, and you can make the galette up to two days in advance of serving it. Make sure the oil/butter mixture covers the bottom and the sides of the skillet so it is easy to remove.
Avoiding Additives and Preservatives
Use butter that contains only a single ingredient: cream. If you use dried herbs, check to make sure they don’t contain colour or anti-caking agents. Use a Parmesan cheese that does not contain colour.
6 Yukon Gold potatoes – 2.5 lbs (1.25 kg) scrubbed or peeled
¼ cup (60 ml) olive oil
2 tbsp (30 ml) butter, melted
¼ cup (60 ml) chopped mixed fresh herbs or 4 tsp (20 ml) herbes de Provence
¼ cup (60 ml) grated Parmesan cheese
¾ tsp (3 ml) each salt and pepper
Using mandoline or food processor with very thin blade, or by hand, slice potatoes paper-thin. Rinse in cold water; drain, pat dry and set aside.
Combine oil and butter; pour 2 tsp (10 ml) into 8- or 9-inch (20.3 to 22.9 cm) ovenproof skillet and set aside.
In bowl, toss potatoes with remaining oil mixture, herbs Parmesan, salt and pepper. Heat oil mixture in skillet over medium-high heat, tilting pan to coat; evenly layer potatoes in pan. Place round of foil on potatoes; press very hard with hand. Cook, pressing a few more times, for 5 minutes.
Transfer pan to 400-degree F (204-degree C) oven; bake for 25 minutes. Remove foil; bake for 10 to 15 minutes longer or until tender when pierced with knife. Loosen edge with knife; invert on to serving plate. Cut into wedges and serve. To make ahead, let cool. Cover with foil and refrigerate for up to 2 days; reheat in 350-degree F (177-degree C) oven for 25 minutes or until hot. Serves 8.
From the December 2001 issue of Canadian Living