Potato Galette

A potato galette can be the base for so many fun things. It can be an elegant, homey, filling side dish. Add some meat for casserole-style meal that doesn’t look anything like a casserole. It takes a bit of time and effort, but the ingredients and methods are simple. I made this one for a Christmas party and served it with an arugula salad. It is also gluten and lactose free.

Start by brushing a pizza pan with some olive oil. I made some roasted garlic oil and used the garlic in my salad dressing.

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I made two of them, which is why that other pan is there. Next, slice some potatoes using a mandolin. I used gold potatoes because I like their buttery texture and they have enough starch to stick the galette together. You’ll want to use a mandolin for nice even slices. A cheap one is all you’ll need. I find the ones with lots of different blades and attachments aren’t as good at the simple task of slicing. Arrange the potatoes in a nice spiral. Don’t slice too many ahead because they will turn brown. Also, don’t think you can slice them and hold them in water, because that will wash the starch away and it is needed to glue the layers together. Brush the layer with garlic oil and season with salt and pepper. Then do another layer on top of the first layer.

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Next I added a layer of cannellini bean paste. Three cans of beans, drained and rinsed, in a food processor with some salt and pepper. With the machine running drizzle in some (plain) olive oil until it is smooth and creamy. Boom. I added some sauteed leeks as well. Hummus would work as well, along with many other interesting things. You don’t have to do a filling at all if you don’t want to.

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Add another two layers of potatoes.

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Cover loosely with aluminum foil and bake at 350 degrees for about an hour. Make sure the potatoes are tender all the way through in the center. Uncover for the last ten minutes of baking for a crispier texture.

Now have fun with it. Top it with cheese. Add in some bacon. Treat it like a pizza crust. I served mine with salami, chicken baked with white wine, roasted red peppers, and parsley.

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