crusty potato galette

These are so pretty when baked, and who doesn’t love delicately sliced thin potatoes that are finished crispy on the outside?  Plus, another reason to use my cast iron pan, such a fabulous kitchen tool.
What is a galette?  A general term used in French to designate various types of flat, round or freeform crusty cakes.

Crusty Potato Galette
adapted from Gourmet
Serves 4-6

2 tablespoon unsalted butter, melted
2 tablespoon vegetable oil
2 pounds boiling or baking potatoes, scrubbed but not peeled
1/2 teaspoon crumbled dried rosemary

In a small bowl stir together the butter and the oil. In a food processor
fitted with a 1-millimeter slicing blade or with a mandoline or similar
hand-held slicing device, slice the potatoes thin. Working quickly to prevent
the potatoes from discoloring, brush the bottom of a 12-inch cast-iron skillet
with some of the butter mixture and cover it with a layer of the potato slices,
overlapping them. Brush the potatoes with some of the remaining butter mixture,
sprinkle them with some of the rosemary, and season them with salt and pepper.
Layer the remaining potatoes with the remaining butter mixture and the rosemary
in the same manner.

Heat the mixture over moderately high heat until it begins to sizzle,
transfer the skillet to the middle of a preheated 450°F. oven, and bake the
galette for 25 minutes, or until it is golden and the potatoes are tender. Cut
the galette into wedges.


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