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Wednesday, February 25, 2015

Yukon Gold Gruyère Galette

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1/4 cup shallot, finely chopped (from about 2 large shallots)
  • 3 tablespoons extra virgin olive oil, plus
  • 1/2 teaspoon extra virgin olive oil, for the pan (or use olive-oil spray for the pan)
  • 1 lb yukon gold potato, unpeeled and scrubbed (about 2 large or 3 medium)
  • 1 teaspoon fresh thyme, lightly chopped
  • kosher salt
  • 1/2 cup parmigiano-reggiano cheese, finely grated (about a 1-1/2-ounce piece, grated on a box grater's small holes)
  • 1 cup gruyere cheese, finely grated (about 3-1/2 ounces)

Recipe

  • 1 combine the shallots and 3 tablespoons of the oil in a small saucepan and bring to a simmer over medium heat; reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 minutes; remove from the heat and let cool completely (about 25 minutes at room temperature; cool them more quickly in the refrigerator if you like).
  • 2 heat the oven to 400°f; rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 teaspoon olive oil or spray with olive-oil spray; put the tart pan on a rimmed baking sheet lined with foil.
  • 3 slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife; put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes.
  • 4 cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly; start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes.
  • 5 sprinkle the potatoes with salt and then sprinkle about one-quarter of the parmigiano and about one-quarter of the gruyère over all; repeat, until you have four layers of potatoes; top the last layer with any remaining cheese.
  • 6 bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 minutes; the bottom will be crisp and the sides brown.
  • 7 let the galette cool for 10 or 15 minutes in the pan; it will then be cool enough to handle but still plenty hot inside for serving; run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up; slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom; use the spatula to gently slide the galette onto a cutting board. cut into four or six wedges, or as many as you like.

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