This potato side dish is both crisp and smooth at the same time. And that’s why I love it so much! I am always on the lookout for new potato side dish recipe. So I’m glad to say that I have found yet another way to prepare potatoes at home… There’s so much more to prepare with potatoes besides cooked or mashed potatoes!
If you have a mandoline slicer, then it will be much easier to prepare it. The advantage of a mandoline slicer is that the potato slices are all of the same thickness. Which also means that the potatoes will cook evenly. If you slice the potatoes with a knife, some slices might be thicker that others. Slice them evenly for the best result.
Potato Galette Recipe
This galette for instance is a real delight: crunchy on top with a layer of buttery soft and smooth potatoes hiding underneath. Now that I come to think of it, you could actually call it a skinny potatoes dauphinoise. It still contains butter but no cream.
What to serve this potato galette with? I love it with a good grilled steak. Or juicy pork chops. And spicy Italian sausages in wine for example. And I’ve even served it as a light vegetarian meal for lunch, with a crips green salad on the side!
Here’s me hoping that you like this one as much as I do…
Do you love scalloped potato side dishes like this galette?
Then also check out a popular French version you certainly have heard about: my dauphinoise potatoes au gratin!
- 2 ¼ lb oven potatoes (1 kg), peeled
- 2 garlic cloves peeled
- 3 tbsp unsalted butter
- 2 tsp dried herbs
Fill a large pan with water. Add the whole garlic cloves and dried herbs. Place the pan over high heat until boiling.
Slice the potatoes finely using a sharp knife or mandoline slicer. Then add the sliced potatoes to the boiling water.
Cook the potatoes for about 6 minutes. They should still be a little raw. Don't overcook them! Then drain the potatoes. Discard the garlic and pat the potatoes dry between 2 clean kitchen towels.
Melt the butter in a small saucepan. Cover the bottom of a spring form with baking paper and tighten it. Brush the bottom with some melted butter. Season with a pinch of salt and pepper. Put a layer of the half cooked potato slices on the bottom. Brush with melted butter and season with pepper and salt.
Keep building the galette up this way until all the potato slices are used. Brush the top with the remaining butter and season with pepper. Put the potato galette in a preheated oven at 400°F (200°C) for 30 minutes. Then open the spring form and remove the side circle.
Here comes the tricky part. Put the galette on a clean surface, keep the baking paper steady with one hand and carefully pull the springform bottom from underneath the galette. Then place the bottom on top of the galette again and turn the whole lot upside down. Carefully peel away the baking paper.
Place the galette under a hot grill for a few minutes until the top starts to brown nicely and crisp up. Keep an eye on it! Slice the potato galette up. Serve hot.