Prep 15 mins
Cook 24 mins
A great accompaniment to a standing rib roast.
- 1 1⁄2 lbs russet potatoes, peeled
- 3 tablespoons olive oil
- coarse salt
- 2 1⁄2 ounces chilled soft herb cheese spread, crumbled (such as Boursin)
- 3 green onions, white and green parts chopped and kept separate
- 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.
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.