This simple potato galette recipe will transform the bland and boring potato into a tasty, elegant potato dish with just five ingredients. Don’t just eat potatoes…dine on potatoes!
After all of the Southern-Style Mustard Potato Salad I’ve been making lately (well, since the first nice day in the Spring…I’ve been killin’ Mr. Saucy with potato salad), I decided it was time for a change of pace. Bless Mr. Saucy’s heart, he does love potatoes, he just isn’t as big a fan of THE potato salad as I am.
His favorite potato dish is mashed potatoes because, of course, he adores gravy. But if I put cheese and some onion in potatoes, like I have for this galette, he’s all over them. The night I made the galette pictured above, I was wanting something simple, elegant and rustic; I love that combination. Elegant simplicity…it’s how I love to live.
I’ll tell you a story about that…Mr. Saucy and I hadn’t been married long and I went to Knoxville for a day of browsing with my good friend, Pat. One of our stops was at an art gallery near the World’s Fair site; it was located in an old house. When we walked in the door, above the fireplace of this gallery, in the room that was once the living room, there was a painting. As soon as I saw it, for the first time ever, I fell in love with a piece of art.
The painting was a watercolor of some Paperwhites in a verdigris bucket and the background was old barn wood. It screamed elegant simplicity. It spoke to me. I couldn’t get it out of my mind. So, I told Mr. Saucy about the painting and he encouraged me to go back and buy it. I hesitated to do that…it was kind of pricey, but I really couldn’t forget that painting.
So, on a subsequent trip to Knoxville and on Mr. Saucy’s urging, Pat and I went back to that gallery for me to make the purchase. We walked into the gallery and, coincidentally enough, the artist of that particular painting was there. But the painting wasn’t. I practically ran through the rooms of the house/gallery looking for it…maybe they’d just moved it! Finally, I asked the artist about it. She said it had sold. I’ll never forget how crushed I was. I was just devastated. I cried. Real tears. I was distraught (Moaning Myrtle voice).
Long story short: the painting WAS purchased. Mr. Saucy purchased it; he surprised me with it at Christmas…months later. He’d hid it at Pat’s house. I could have killed her…after I cried with delight. To be fair, it almost did kill her when she saw how upset I was that it was gone (she’s really good at keeping secrets, though). That painting symbolized to me everything I wanted our new life together to be…simple, elegant, rustic and filled with love.
And that brings me back to this potato dish. It is all of those things. And you can eat it. And, it’s only five ingredients. They are:
- Gruyère cheese (or swiss)
I used Gruyère cheese, but you could certainly use any cheese you like. The pinch of nutmeg enhances the nutty flavour of the cheese in the potatoes, so do use it. Fresh chopped rosemary is a natural with potatoes and one of my favourite herbs. They all come together beautifully to create this wonderful potato galette.
So, don’t just eat potatoes! Give them an elegant, rustic makeover and dine on potatoes.
p.s.: Here’s the painting, in case you’re curious:
- 1 pound potatoes (I used Yukon Golds), washed, skins on, sliced ¼ inch thick
- 2 tablespoons olive oil
- 1 cup Gruyère cheese (or your preference), grated
- ½ medium onion, peeled, cut in half length-wise, sliced thin along the length (half-moon crescents-this should be about 1 cup)
- 1 tablespoon fresh rosemary, minced
- pinch of nutmeg
- salt and ground black pepper, to taste
- Preheat the oven to 400° F.
- In a medium-sized bowl, toss the sliced potatoes with the olive oil.
- Drain the excess olive oil into an oven-proof skillet to coat the bottom and sides.
- Arrange half of the potatoes in the bottom of the skillet, overlapping the slices.
- Sprinkle the cheese, onion, half of the rosemary, nutmeg and salt and pepper over the potatoes.
- Layer the remaining potatoes on top, overlapping the slices.
- Add salt and pepper and the remaining rosemary.
- Take a second, heavy skillet (I used one of my iron skillets) and place it on top of the first (I used a layer of foil between the potatoes and the bottom of the second skillet). This presses down the potatoes and firms the shape you’ve arranged…so if you don’t have an iron skillet, just put something oven-proof and heavy on top.
- Place the skillets into the oven.
- After 20 minutes, remove the weight skillet from the top of the potatoes.
- Using another oven-proof pan of the same size as the bottom skillet (or slightly larger-I used a rimmed plate), hold the plate over the top of the bottom skillet and turn it, flipping the potatoes out to the second dish.
- This is a little tricky, and your overlapped potatoes may not turn perfectly, but it’s rustic…so it doesn’t matter.
- Place the turned potatoes back in the oven for another 20 minutes, or until the edges are browned and crispy.
- Remove from the oven and serve hot, cut in wedges.