Potato Galette

Kate Jepsen

For one of our anniversaries, I told Joe to request a favorite meal for me to make.  I was so happy when he picked my recipes instead of his mom’s!  This potato gallette is one of the recipes he asked for!

2½ lbs. (5-6 large) Yukon Gold Potatoes, scrubbed and sliced 1/8 inch thick using a mandolin slicer
6 Tbsp. (divided) butter, melted
1 Tbsp. cornstarch
1 tsp. salt
½ tsp. ground black pepper
1 ½ tsp. chopped fresh rosemary
Foil
Pie weights

1. Adjust oven rack to lowest position and heat to 450 degrees
2. Whisk 4 Tbsp. melted butter, cornstarch, salt, pepper, and rosemary together in a large bowl.
3. Add potatoes and toss until thoroughly coated.
4. Place remaining 2 Tbsp. butter in heavy bottomed 10-inch ovenproof skillet and swirl to coat.
5. Place 1 potato slice in the center of skillet then overlap slices in a circle around center slice followed by outer circle of overlapping slices until the edge is reached.
6. Gently place remaining sliced potatoes in pan and spread until an even thickness is formed.
7. Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes.  Spray a 12 inch square of foil with nonstick cooking spray.  Place foil, sprayed side down, on top of potatoes.
8. Place a 9 inch cake or pie pan on top of foil and fill with 2 cups pie weights.  Firmly press down on pan to compress potatoes.
9. Transfer skillet to oven and bake 20 minutes.
10. Remove cake or pie pan and foil from skillet and continue to cook until potatoes are tender when paring knife is inserted into center, about 20 to 25 minutes.
11. Return skillet to medium heat on stovetop and cook, gently shaking pan (use a potholder, handle with be hot), until galette releases from sides of pan, 2 to 3 minutes.
12. Off heat, place cutting board or platter over skillet.  Use one hand to hold the skillet handle (with potholder) and one hand to hold the board or platter in place.  Flip upside down and carefully lift off skillet.
13. Cut into wedges with a serrated knife.