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Potato Galette

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.

  • Servings: 4
Potato Galette

Source: Martha Stewart Living, November 2003

Ingredients

  • 2 tablespoons Clarified Butter, plus more for pan
  • 2 large sprigs fresh thyme, plus more for garnish
  • 2 large russet potatoes, peeled and very thinly sliced (about 1/16-inch-thick)
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.

  2. Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

Reviews (1)

  • mmsrjs 25 Nov, 2007

    Ron made this and all loved it, have made it again and agin. ummm so good
    now we are hooked on Galettes, when Martha puts a recipe up we are sure to give it a try as long as it has the name Galette its ours to try

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