Does this girl ever eat healthy?
It’s all about portion control, right?
Once again, this recipe is actually about being frugal – I had some potatoes that were starting to get wrinkly and needed to be used asap. I’ve always wanted to make a galette, so thought this would be a perfect opportunity and found a recipe that would also use up the gruyere in my fridge.
My only qualm with this recipe is that the potatoes – where they didn’t have cheese on top – were so sad and soggy looking. Maybe it needed to be baked longer. Maybe it’s because I used baking potatoes instead of Yukon Gold. Other than the visual appearance of the potatoes, the taste was great. My husband kept raving about it and pretty much finished it off (but you know, how can you go wrong with potatoes and cheese?).
Yukon Gold Gruyère Galette
From Fine Cooking
1/4 cup finely chopped shallots (from about 2 large shallots)
3 Tbs. extra-virgin olive oil; plus 1/2 tsp. for the pan (or use olive-oil spray for the pan)
1 lb. Yukon Gold potatoes (about 2 large or 3 medium), unpeeled and scrubbed
1 heaping tsp. very lightly chopped fresh thyme
1/2 cup finely grated Parmigiano-Reggiano (about a 1-1/2-oz. piece, grated on a box grater’s small holes)
1 cup finely grated Gruyère (about 3-1/2 oz.)
Combine the shallots and 3 Tbs. of the oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 min. Remove from the heat and let cool completely (about 25 min. at room temperature; cool them more quickly in the refrigerator. if you like).
Heat the oven to 400°F. Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 tsp. olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.
Slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife. Tip: If the potato wobbles, slice a thin lengthwise sliver off the bottom to stabilize it; then continue slicing crosswise. Discard the ends. Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes (a small rubber spatula works well).
Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle the potatoes with salt (a generous 1/8 tsp.) and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all. Arrange another layer of potatoes, season with salt, sprinkle with cheese, and repeat two more times, until you have four layers of potatoes. (This is a messy job; you’ll need a damp towel to wipe your hands between layers.) Top the last layer with more salt and any remaining cheese.
Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 min. The bottom will be crisp and the sides brown.
Let the galette cool for 10 or 15 min. in the pan. It will then be cool enough to handle but still plenty hot inside for serving. Have a cutting board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom. Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.