POTATO GALETTE
Found this wonderful recipe on PureWow. photo by Brittany Ferrin. This had me drooling and I can't wait to try it..Enjoy!
Provided by Pat Duran
Categories Casseroles
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. PLEASE READ THE DIRECTIONS THROUGH-BEFORE STARTING : Heat a nonstick skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon olive oil to the pan. Add the onions. Stir to coat and cook until translucent, about 7 minutes. Reduce heat and add the sugar.
- 2. Add 2 Tablespoons of the dark beer and continue to cook the mixture until the onions are caramelized. After beer is absorbed, add 2 more tablespoons, (repeat with remaining beer,till used up). When onions are caramelized, stir in the sherry vinegar.
- 3. Lay the potato slices on a paper-towel lined baking sheet to air dry. In a small skillet, heat the remaining 2 Tablespoons butter and olive oil over medium heat. Arrange potato slices in one layer on the bottom, overlapping, starting with the outside ring and working your way to the inside until the bottom is completely covered. Drizzle about 2 Tablespoons of the cream and butter mixture over the potatoes.Season with salt and pepper.
- 4. Spread a layer of caramelized onions (use 1/4 of the onions) over first layer of potatoes. Sprinkle with a 1/4 each of the cheese and the sage. Repeat, building layers of potatoes, onions, cheese and herbs until everything is gone. The top layer should be potatoes; brush it with the remaining cream and butter mixture.
- 5. Place skillet in preheated 400^ oven for 40 minutes then turn oven down to 350^ for 15 minutes or until the potatoes are tender. Check with fork or knife.
- 6. Turn broiler to high. Broil the potaotes for 2 to 3 minutes, or until the top is golden and crispy. Remove and top with a sprinkling of crunchy Maldon flake salt and fresh ground black pepper. Use a spatula or spoon to loosen the galette from the pan. Slide it onto a cutting board to cut OR serve straight from the skillet.
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