Potato Galette

Meal: 48 cal Protein: 1 g Carbs: 9 g Fat: 1 g

Serving size 12 48 cal Protein: 1 g Carbs: 9 g Fat: 1 g

Ingredients

Olive Oil
8 Oz Mushrooms , finely sliced/diced
2-4 Shallots , finely sliced
Sea Salt & Pepper

Directions

PreHeat oven to 375F.
Portions in this recipe are sized for my 3.5 Quart Staub.
djust to the size of your pan and number of servings you want to achieve.

Ingredients

Olive Oil
1 Tbsp Butter Unsalted European-Style

Directions

Heat EVOO in cast iron pan over medium heat.
Add shallots and cook until soft. Add mushrooms and cook until soft and lightly caramelized.
Season w/Salt & Pepper.
NOTE – this is best achieved by resisting the urge to stir the mushrooms while cooking. Just an occasional spin to keep one side from burning is all you need. Remove pan from heat and set mushrooms and onions aside. With heat off, add EVOO and 1 Tbsp Butter to pan immediately and coat pan well using pastry brush.

Ingredients

2 Lb Potatoes , mandolin sliced (if soft skin, no peeling necessary)
6 Tbsp Butter Unsalted, European-style Butter, melted
2-4 Tbsp Garlic
1 Tbsp Arrowroot
8 Oz Cheese , finely shredded – see notes for preferences
Sea Salt & Pepper

Directions

In a bowl, mix 6 Tbsp butter, garlic, arrowroot, salt & pepper.
Add potatoes and coat well. Divide potatoes into 3 piles.
Using first pile, create overlapping layers in circles on bottom of pan. Sprinkle with 1/3 of the cheese.
Using second pile of potatoes, create another layer and sprinkle second third of cheese.
And repeat one last time with third pile of potatoes and final third of cheese.
Heat stove to medium and place pan on heat. Cook until bottom of layer of potatoes is golden and crispy (use spatula or knife to peak under the layers and check. Make sure not to burn the bottom.
Add mushrooms and shallots to the top layer of potatoes and move pan to oven (middle rack).
Cook for 30-40 minutes – until potatoes are cooked through plus mushroom and shallots are caramelized (not burned).
If shallots are cooking too quickly, cover with foil. Remove from oven, allow to slightly cook – then slice and serve.

NOTES:

Potato preference – Yukon Golds, they’re buttery and thin skinned so no need to peel Bacon on the side is fabulous. If using bacon, cook in Staub before starting this dish. Remove excess before starting the mushrooms and replace the EVOO in the first two steps Poached Eggs are amazing served on top of this dish. Cheese preference – Really good Parmigiano-Reggiano (grand Padano is great, center cut even better). On Mother’s Day I used one of my all time faves – Midnight Moon Gouda-style Goat’s Milk Cheese. When selecting the cheese – you want one that has big flavor so you don’t need a ton (too much cheese makes this dish greasy). Mushrooms – If mushrooms aren’t your thing – no worries - you have so many great choices. First thing to consider is just doubling or tripling the shallots. Is there such a thing as too much onion? I’d also consider layering sauteed greens in between the potato layers or serving on top like the mushrooms are. I’d also consider mandolin cutting squash – now that I think about it – even with mushrooms this would be good and reduce the carbs in this dish substantially. Vegan Option – I would substitute Vegan Butter for Cow’s milk butter and eliminate all cheese. I’m not a fan of most Vegan cheeses – so I would look to amp up flavor without the decadence of the cheese. Consider doubling the mushrooms and onions – and tucking them in between the layers of potatoes. It will give it a more ample feel. Or see Note #5 – there are so many options and this dish is still a winner without cheese.