AGED GOUDA AND STOUT-CARAMELIZED POTATO GALETTE

AGED GOUDA AND STOUT-CARAMELIZED POTATO GALETTE image

Categories Potato

Yield 6 Servings

Number Of Ingredients 15

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Pure Wow
Adapted from Truffleberry Market recipe
3 T butter, divided
3T olive oil, divided
2 medium onions, cut in half and thinly sliced
Pinch of sugar
1/2 cup dark stout beer
1 t sherry vinegar
3 lbs or 6 large red potatoes (no need to peel)
1 bunch fresh sage, finely chopped
6 oz aged Gouda (3 years), shredded
1 c heavy cream, warm
4 T butter, melted and mixed with cream
Salt & Pepper
Maldon flake salt, to finish

Steps:

1. heat a nonstick skillet over med. heat. Add 1T butter and 1T XVOO. Add onions, stir to coat & cook to translucent 6-8 min. Reduce heat, add sugar. 2. Add 2T dark beer & cook till absorbed, then add 2 more repeating till all beer is used and onions are caramelized. Stir in vinegar. 3. Slice potatoes thinly with mandoline, lay on paper towels to dry. 4. In a small skillet heat remaining 2T butter & 2T XVOO on med heat. Arrange potato slices overlapping in one layer on bottom starting on outside. Drizzle about 2T of cream/butter mixture over. Salt & pepper. 5. Spread a layer of 1/4 of onions over potatoes. Sprinkle with 1/4 of the Gouda and sage.Repeat with layers of potatoes, onions, Gouda and sage ending with potato layer till all is used. Brush with remaining butter/cream mix. 6. Place the skillet in a 400 degree oven for 30 - 40 min till potatoes are tender. 7. Turn on broiler to high & broil potatoes for 2 - 3 min till golden and crispy. Remove from oven and top with Maldon salt. and pepper. Loosen galette from pan with a spatula and slide onto a plate to serve.