Potato Galette

Potato Galette
Recipe type: Side Dish
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
Don’t be afraid to leave this in the oven. The potatoes will form a crisp crust, top & bottom that is to die for. This is the true beauty of cooking with cast iron pans. Not owning cast iron cookware is not a reason to try tis dish. Other pans will work, trust me.
  • 2 Tablespoons Bacon Grease, Duck Fat, Butter or a mixture of them
  • 1 Pound Yellow Potatoes, thinly sliced
  • 3 Teaspoons Unsalted Butter
  • 1 Garlic Clove, finely chopped
  • 2 Teaspoons Parsley, finely chopped
  • Salt and Pepper, as needed
  1. Preheat oven to 425.
  2. Melt the fat in a large saute pan. Add the potatoes, season with salt and pepper. Saute, stirring frequently until browned, about 20-25 minutes. Take care not to burn the potatoes!
  3. Grease a 10″ cast iron skillet with 1 teaspoon of the unsalted butter. Transfer the potatoes into the skillet forming a decorative ring on the bottom of the skillet then add the remaining potatoes. Press the potatoes down.
  4. Place the skillet in the oven for 30 minutes or until the cake is brown and crispy.
  5. Remove the skillet from the oven, set it on a burner turned to medium, then run the remaining 2 teaspoons of butter around the edges of the pan.
  6. Place a plate over the pan and invert the cake onto it.
  7. Sprinkle the garlic, Parsley and salt over the cake. Cut the cake into wedges and serve


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