Best Potato And Apple Galette With Sage Recipes

Potato and Apple Galette image

Provided by lazyme

Categories Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

5 tablespoons butter, melted, divided
1 golden delicious apple, peeled, halved, cored, cut into 1/8-inch-thick slices
3 teaspoons fresh sage, minced, divided
3 russet potatoes, peeled, cut into 1/8-inch-thick rounds
sage sprig

Steps:

Position rack in bottom third of oven and preheat to 450 degrees Fahrenheit.
Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter.
Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl.
Sprinkle with salt and pepper; toss to coat.
Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette).
Top with second layer of potatoes.
Top with apple slices.
Cover with remaining potatoes.
Pour leftover butter from bowls used to toss potatoes and apple on top.
Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
Remove galette from oven.
Turn out onto 9 or 10-inch tart pan bottom; peel off parchment.
(Can be made 2 hours ahead. Let stand at room temperature.).
Preheat broiler. Broil galette until top is golden, about 2 minutes.
Transfer galette to platter. Cut into wedges.

Nutrition Facts : Calories 179.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 74.8, Carbohydrate 22, Fiber 3, Sugar 3.2, Protein 2.4

Potatoes Anna with Apples and Sage image

Provided by Cheri Liefeld

Categories Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 5

5 teaspoons butter, melted
2 to 3 russet potatoes, peeled, thinly sliced
1 large apple, peeled, thinly sliced
Salt and freshly ground pepper to taste
3 teaspoons finely chopped fresh sage leaves

Steps:

Heat oven to 425°F. In 10-inch ovenproof skillet, drizzle 1 teaspoon of the melted butter. Layer with half of the potato slices, thinly overlapping. Brush with 1 teaspoon butter. Layer with all of the apple slices. Sprinkle with salt, pepper and 1 1/2 teaspoons of the sage. Layer with remaining potato slices. Drizzle remaining 3 teaspoons butter over top. Sprinkle with salt, pepper and remaining 1 1/2 teaspoons sage.
Place skillet on stove over medium-high heat 5 minutes. Cover; bake 15 minutes. Uncover; bake 20 to 25 minutes longer or until potatoes are browned and crisp on outside and tender on inside.
Using oven mitts, carefully invert skillet onto serving plate. Cut into wedges to serve.

Nutrition Facts : ServingSize 1 Serving

Potato and Apple Galette with Sage image

Yield Serves 6

Number Of Ingredients 5

5 tablespoons warm melted butter
1 6- to 7-ounce Golden Delicious apple, peeled, halved, cored, cut into 1/8-inch-thick slices
3 teaspoons minced fresh sage
3 6- to 7-ounce russet potatoes, peeled, cut into 1/8-inch-thick rounds
Fresh sage sprigs

Steps:

Place rack at lowest position; preheat oven to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 1 hour ahead. Let stand at room temperature.)
Preheat broiler. Broil galette until top is golden and crisp, about 2 minutes. Transfer galette to platter. Garnish with sage sprigs. Cut into wedges; serve.