A TASTE OF FRANCE: POTATO GALETTE

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photo 3

Happy Friday!  This weekend is going to be very full, and very fun!  My brother is coming into town to visit, we have a few events, and a fun party, too!  Yay!

Today is the final day of my French themed week, and with that I am going to leave you with something simple, fun, and great for a crowd.  Potato Galette's can be made many different ways, and with all sorts of ingredients.  I chose to keep mine superrrrr simple, with only three ingredients (plus S+P).  It was my first time making a Potato Galette, but it certainly wont be my last!  It was delicious (ummm, hello thyme and butter!), but also really fun to make.  I mentioned in another post that part of being in good great overall health (mind, body, and spirit) is being in balance.  Thus why I choose not to use butter with every dish I make, but I will certainly use it on occasion.  Check it out!

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photo 4

Potato Galette, serves 12

3 1/2 - 4 lbs. russet potatoes (about 6 potatoes), peeled 1/3 c. butter, melted and cooled 2 1/2 tbsp. fresh thyme, chopped Salt + Pepper, to taste

photo 1

photo 1

Begin by slicing potatoes very thin (about 2 cm.) with a mandolin.  If you do not have a mandolin, you can use a sharp knife.  Once sliced, place in a bowl of water to get all excess starch out, then drain in a colander.  Once drained, lay each slice on a kitchen towel to get all water off.  This step is super important, as the potatoes need to be very dry to cook properly. When the potatoes are dry, place in a bowl and toss with remaining ingredients, while reserving 1/2 tbsp. thyme.

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photo 2

Next, line a baking sheet with parchment paper.  Use a 10" spring form pan, and start layering potatoes in a spiral shape, from the inside, out.  A spring form pan isn't required, but it definitely makes making this galette easier.  When done, it should look similar to the above photo.  If you have any excess butter, pour it on top.  Cook at 425° for 45 - 60 minutes, or until top layer is golden and crispy.  When done cooking, gently remove spring form pan, transfer galette to a large platter to serve, and top with reserved thyme.  Bon appétit!

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photo 5

It may sound like a few steps, but rest assured, this Potato Galette was a hit!  Who doesn't like crispy potatoes?  Ha!

Also, Monday is the first day of Autumn, and while the weather here is southern California doesn't seem to be cooperating, I am still soooo excited!  Fun stuff coming up!  Have a great weekend!

xo.  Jen