Best Provencal Potato Galette Recipes

CRISPY POTATO GALETTE

Steps:

• Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
• Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
• Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

SALT AND VINEGAR POTATO GALETTE

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
• Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
• Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.

POTATO GALETTE

Steps:

• In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
• Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.

HERBES DE PROVENCE POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
• Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
• In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
• Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
• Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
• Let cool for 20 to 30 minutes before serving.

ROSEMARY POTATO GALETTE

Steps:

• Peel the potatoes and slice them really thin, dropping the slices into a bowl of cold water as you go along. When they are all sliced, drain and pat dry.
• Melt 2 tbls. of the butter in a 10" nonstick skillet. Swirl the butter to coat the surface; then remove the skillet from the heat. Arrange 1/3 of the potato slices in a spiral, starting in the center and overlapping, so that the bottom of the skillet is covered.
• Cut 2 tbls. of the butter into small pieces and sprinkle them over the potatoes. Then sprinkle the potatoes with 1/2 teaspoons of the rosemary,1/2 tsp of the parsley, 1/4 teaspoons of the thyme, and salt and pepper. Repeat, making 2 more layers of potates, butter, and seasonings, pressing each layer down with a spatula.
• Place the skillet over medium low heat, and cook until the bottom is crisp and golen brown, 45 minutes. Then invert the galette onto a flat plate and slip it back into the skillet. Continue cooking until the other side is golden, 10 to 15 minutes.
• Invert the galette agaiin onto a serving platter. Cut it into wedges and serve immediately. Enjoy!

POTATO GALETTE

Steps:

• Preheat oven to 200C or 180C fan forced.
• Brush a 20cm springform pan with melted and then combine the remaining butter and garlic in a small bowl.
• Peel potatoes and slice as thin as possible (would suggest a mandolin or food processor).
• Make a layer of potatoes in the base of the pan, overlapping slightly and brush with some garlic butter and season lightly with salt and freshly ground black pepper.
• Repeat layers, brushing each with garlic butter and seasoning with the salt and pepper every couple of layers.
• When you have made the final layer, press down to compact the potato, before giving a final brush of butter.
• Stand pan on a baking tray, cover with foil and bake for 1 hour, uncover pan and cook for a further 30 minutes or until potato is tender and the top is a golden brown.
• Run a knife around the inside of the pan and release the sides and cut into wedges to serve.

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

CRISPY POTATO GALETTE

Steps:

• Line large bowl with kitchen towel.
• Coarsely grate potatoes into towel.
• Enclose potatoes in towel and squeeze out as much moisture as possible.
• Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
• Using spatula, press half of potatoes over bottom of skillet in even layer.
• Sprinkle with coarse salt and pepper.
• Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
• Press remaining potatoes over filling in even layer.
• Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
• Place rimless baking sheet over skillet and invert galette onto sheet.
• Add 1 1/2 tablespoons oil to same skillet.
• Slide galette, browned side up, into skillet.
• Cook until crisp and golden on second side, about 10 minutes longer.
• (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
• Top with green parts of onion.

KEN'S POTATO GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes 1/8 inch thick, using a mandoline if you have one, or the slicer attachment of a food processor. In a bowl, toss the slices with the salt, then place them in a colander set over a bowl or the sink to drain for about 30 minutes. (It is important to rid the potatoes of any excess moisture that will make the pastry soggy during baking.) In a bowl, mix the potato slices with the onion, thyme, and butter, and set aside.
• Line a baking pan with parchment paper. Lay the 10 by 8-inch sheet of pastry on a work surface. Spread the potato mixture evenly over the pastry, leaving a 1-inch border all around. (You might think that you have too much potato, but pile it on, as the mixture loses volume during cooking.) Brush the border with egg wash and top with the 11 by 9-inch sheet of pastry, stretching it over the potatoes.
• Crimp the edges with a fork to prevent the pastry sheets from separating. Trim off any excess pastry and generously brush the top with egg wash. Poke a small vent hole in the center of the pastry to ensure an even rise. Crisscross the top with the back of the knife for decoration.
• Bake until golden brown, about 60 minutes. Test the potatoes for doneness by inserting a small paring knife into the galette. If they are done, so is the pastry. If there is any sign of resistance, decrease the oven temperature to 300 degrees F and bake, testing frequently, another 15 minutes.
• To serve, carefully transfer the galette to a large serving platter. Slice horizontally all around to separate the top and bottom crusts. Lift the top crust to expose the potatoes. Spoon creme fraeche evenly over them, reposition the top crust, and serve immediately. Slice the galette at the table.