Recipe by I'mPat
A very simple basic galette from one of our National supermarkets as part of a Christmas feast, though I think it is a dish you could serve at any time of the year. Also instead of red potatoes or desiree, you could use pontiacs. Preparation time could vary depending on whether you use a mandolin or food process or cut the potatoes with a knife.
- 80 g butter (melted)
- 2 garlic cloves (minced)
- 1 kg potato (red suggested)
- salt (freshly ground)
- pepper (freshly ground)
Directions See How It's Made
- 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.