Don’t be deterred by the fancy name. A potato galette is really just a version of hash browns. Julia Child made these famous on her show because it was elegant and an all-occasion food. It has few ingredients and is pretty easy to assemble.
A Galette consists of a single-layer crust. Once you create the foundation, all that’s left is final seasoning and serving. This is a great addition to brunch.
Two important things to remember about this recipe. You cannot use any other type of potato other than Russet. It has just the right amount of starch to hold everything together. Also, make sure you make the potatoes a day ahead. You want to grate them cold.
- 4 medium-sized Russet potatoes ((without skin))
- 1 ½ Tbs salted butter
- 1 Tbs extra virgin olive oil
- 2 cloves fresh garlic, ( minced)
- ¼ cup minced white onion
- 1 Tbs fresh chives
- 1 tsp each salt and pepper
- Preheat your oven to 400 degrees
- Melt the butter in a saute pan.
- Add olive oil, garlic, onion, and chives.
- Cook until aromatic and the onions are translucent.
- Set aside.
- Slice potatoes thinly (like making scalloped), keeping them even.
- Toss the potatoes with the butter mixture, coating evenly.
- Spray a cast-iron skillet with oil.
- Immediately lay the sliced potatoes in the skillet, overlapping each slice.
- Go around in a circle covering the entire pan
- After the first layer, repeat. Sprinkle with a little salt and pepper as you go.
- Keep going until all your potatoes are in the pan.
- If there is any herb butter left in your mixing bowl, scrape it out over the potatoes.
- Bake for 70 minutes.
- Check the Gallet for doneness (pull back the potatoes in the middle of the pan and see if they are cooked completely. Fork tender).
- Remove the Gallet topping it with any additional herbs and spices you wish.
- Slice and serve.