Friday, January 7, 2011

Potato and Rosemary Gallette

Here is another easy potato dish that always impresses. The trick is to lay out the first layer carefully so that when you flip the gallette over you get a nice presentation.

You can slice the potatoes with either a mandoline or a slicing blade on a food processor, the thinner the better. Also make sure to work quickly so that they do not brown as you are assembling.

Potato Gallette with Rosemary and Parmesan
about 1 Tbs butter
about 1 Tbs oil
2 - 3 small baking potatoes
rosemary to taste
Parmesan to taste
salt and pepper

Preheat oven to 450.
Melt the butter and oil in an oven proof skillet. Remove most of the butter, but leave a coating in the pan.


Using a mandoline or food processor, thin slice one potato. Then lay this out in the pan, over-laping each slice by about half. Cover the bottom.


Brush with butter, then sprinkle with rosemary, cheese and season with salt and pepper.


Repeat this rest of the potatoes, creating three layers. Warm the pan on the stove, until the bottom starts to sizzle. Then place in hot oven.


Bake about 20 - 25 minutes. Sprinkle top with more Parmesan and return to oven.


Flip onto a plate to serve.


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