Shredded Potato Galette Recipe

Crunchy, Cheesy Potato Galette with Chermoula Well …

WEBSep 6, 2020 · Our Homemade Potato Galette is crunchy, cheesy, and full of flavor! Use store bought puff pastry, then top with shredded havarti. …

1. Preheat oven to 425 F. Gently unfold your thawed puff pastry dough onto a lightly floured surface or a piece of parchment on a rimmed baking sheet. (The latter is easier because you won't have to transfer it later!)
2. Add grated cheese on top, leaving a 1" border around the perimeter of the puff pastry, but covering the rest.
3. In a large bowl, combine thinly sliced potatoes with chermoula (or other sauce, if using). Toss thoroughly to coat, then place in a single layer on top of grated cheese. Again, leave the outer 1" empty.
4. Gently fold the edge of the puff pastry up and over the sides of the potatoes, overlapping the dough and pressing down lightly. Continue until all pieces of the puff pastry are connected. Whisk egg in a small bowl, the brush on puff pastry. Bake for 30-35 minutes or until puff pastry is golden brown, the cheese has melted, and the potatoes are tender throughout. Allow to cool 5 minutes, then sprinkle with a generous pinch of flaky sea salt serve immediately.

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Potato Galette Recipe No Spoon Necessary

WEBNov 7, 2022 · Crispy, creamy, and cheesy - this POTATO GALETTE with asiago cheese, roasted garlic and fresh rosemary is the starchy carb …

1. Adjust your oven rack to the lowest position and preheat to 425 degrees.
2. Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely.*
3. Meanwhile: Whisk 7 of the tablespoons of butter, cornstarch, garlic, salt, pepper and rosemary together in a large sized mixing bowl. Add potatoes and gently toss until evenly coated.
4. Add remaining 1 tablespoon of butter in a large cast iron skillet (you can use a heavy bottomed 10’’ nonstick skillet or a spring form pan*). Swirl butter to evenly coat the bottom of the skillet.

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