Potato Galette

Hiver 2006
food and drink

BY: Lucy Waverman

Any 6 or 7-inch (15 or 18-cm) metal pan will work with this dish, but a small cast-iron skillet will hold the heat best. Use clarified butter for flavour and to prevent the potatoes from sticking.

1/3 cup (75 mL) clarified butter (recipe follows)
1 lb (500 g) Yukon Gold potatoes, peeled and thinly sliced
Salt and freshly ground pepper

1. Preheat oven to 425ºF (220ºC).

2. Spread 3 tbsp (45 mL) clarified butter over base of a small ovenproof skillet. Layer a circle of potatoes over butter. Brush potatoes with butter and season with salt and pepper. Continue to layer potatoes, brushing each layer with butter and seasoning until all potatoes are used. Pour any remaining butter over top.

3. Place skillet over medium heat and cook potatoes until bottom layer starts to brown, about 5 minutes. Cover potatoes with parchment paper and a lid that sits directly on paper. Press down.

4. Bake potatoes for 15 minutes. Remove lid and paper and press potatoes down again. Bake, uncovered, for 25 to 30 minutes longer, pressing down twice more, until potatoes are very tender.

5. Drain off any excess butter. Invert galette onto a serving dish and cut in half.

Clarifying Butter
To clarify butter, gently melt 1 cup (250 mL) unsalted butter in a heavy pot. Remove from heat and let sit until cool. The white milk solids will settle to the bottom and the clear butter will remain on top. Strain butter through cheesecloth and discard milk solids.
Clarified butter will keep in the refrigerator for up to a month.

Makes about ¾ cup (175 mL)

Serves 2

What to Serve

Stock Type420026