POTATO GALETTE, GRUYERE
As seen in our April 2015 Dinner Show, this galette was served with Wild King Salmon.
- 3 each medium sized russet potatoes, washed, skin on
- 2 Tablespoons grapeseed oil
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons fresh thyme leaves, picked
- 1/2 cup grated Guryere cheese
- As needed Coriander and ground pepper
Using a medium sauté pan, preheat it on medium heat for 2 minutes. Add 1 Tablespoon grapeseed oil.
Meanwhile using a mandoline slice the Russet potatoes lengthwise on medium setting, approximately 1/8″ thick. Distribute the oil evenly around the entire surface of the pan and lay one slice of potato down from the handle, lengthwise to the center of the pan; lay the next just slightly orverlapping the last slice of potato, creating a concentric circle of potato as you move around the pan.
Season with salt and thyme leaves evenly leaving enough to cover three layers of potato. Repeat a second circle of potatoes, seasoning as you did before. After second potato layer is in the pan and seasoned, add the cheese mounding in the center, staying away from the edge. Note that the cheese will melt and fill the surface evenly.
Complete the last circle of overlapping potatoes. Season the last circle with coriander and pepper. By this time approximately 5 -6 minutes have passed and the potatoes should be golden on the bottom. Drizzle half of the remaining oil around the outside of the pan. Pick up the pan and ensure the oil is evenly distributed. Using a metal spatula, work around the pan to release the potato. Flip it over and continue cooking an additional 5 minutes. Remove to a 300* oven for 20 – 22 minutes, or until tender when a knife is inserted. Cut into serving wedges and serve immediately.
VARIATION: Potatoes may be layered with other sliced vegetables such as zucchini, carrot, and sweet potatoes or yams.