Total Time
39mins
Prep 15 mins
Cook 24 mins

A great accompaniment to a standing rib roast.

Ingredients Nutrition

Directions

  1. Line large bowl with kitchen towel.
  2. Coarsely grate potatoes into towel.
  3. Enclose potatoes in towel and squeeze out as much moisture as possible.
  4. Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
  5. Using spatula, press half of potatoes over bottom of skillet in even layer.
  6. Sprinkle with coarse salt and pepper.
  7. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
  8. Press remaining potatoes over filling in even layer.
  9. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
  10. Place rimless baking sheet over skillet and invert galette onto sheet.
  11. Add 1 1/2 tablespoons oil to same skillet.
  12. Slide galette, browned side up, into skillet.
  13. Cook until crisp and golden on second side, about 10 minutes longer.
  14. (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.
  15. Top with green parts of onion.

Reviews

(1)
Most Helpful

This is a tasty way to cook potatoes & also ensures that you remove a lot of the starch as well (if eating a lot of starch concerns you!). The galette didn't taste oily at all, I cooked it first & then put it in the oven on 180 degrees Celsius while I prepared the other food (which took about 15 mins). The cheese filling wasn't too rich, I served this with salmon & greens. Thanks Evelyn, this recipe was great.

LilKiwiChicken October 07, 2005

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