Potato Galette made with gruyere cheese is an absolute must on any table in any house where there is a party because it is super tasty and an amazing dish.
potato galette french
This simple recipe for Cheesy Potato Galette, which is inspired by French cuisine, calls for Yukon Gold potatoes, shallots, fresh herbs, and shredded Gruyere cheese. Potatoes smothered with cheese are a dish that is popular with many people. This Potato Cake is made by stacking layers of thinly sliced potatoes in concentric rings to create the cake, which is then roasted until it is golden and crispy. The Unquestionable Importance of Making This Galette de Terre Recipe In contrast to the customary potato-based side dishes, this potato galette, or "galette" as it is known in French, is a delightful break from the norm. Try this Potato Cake Recipe out in the morning as a tasty replacement for hash browns if you're searching for something different to eat. Because of the professionalism of the presentation, it is appropriate for usage in corporate settings. In addition to that, it has a delicious taste. My family has tried several different potato dishes that I have cooked, and they have always enjoyed them. At Chez Skinny Chick, potatoes in whatever form — whether fried, mashed, or roasted — are considered a staple and are always a welcome complement to any meal. The time spent getting out the mandoline and grating some cheese resulted in a workforce that was much happier as a consequence of the activity. Advice on the Art of Cooking I came up with the idea for potato candy since potatoes have so many different applications. Potatoes are a versatile vegetable that is used in a wide variety of cuisines all over the globe, such as shepherd's pie, potato gnocchi, and potato dumplings. For this savory potato galette, also known as Galette de Pomme de Terre, I looked to France for inspiration. However, rather than producing a sweet galette, I layered the potato galette with herbs and Gruyere cheese from France. Nothing compares to the flavor of Yukon Gold potatoes in this potato galette. Because of the waxy texture of these veggies, they are excellent candidates for slicing and baking. Gruyere is a kind of cheese that takes its name from a municipality in Switzerland of the same name. Use an aged cheddar instead of a mild one if you're looking for a way to shake things up a little. A more consistent flavor develops in aged cheese, and the nutty, rich flavor of Gruyere is more typical of this development. 
potato galette for breakfast
Benriner is the knife that I like to use while slicing potatoes (plastic mandoline). You could also slice them by hand, but the way I'm going to show you is far less difficult. Because the Parmesan cheese is already salty and the potatoes need salt to bring out their flavor, use just a light hand when adding salt to the dish. You can always season the baked galette with additional salt if it needs it, but there is no way to erase the harm that has been done if you salt it too much. I particularly like the combination of rosemary and thyme in this galette; it adds a wonderful flavor. You are free to use any other fresh herb in its place if you are unable to find any of these two. You may substitute one shallot with around one tablespoon of chopped green onions or chopped red onion in lieu of the shallot in this recipe. Be sure to use a sharp knife to check whether or not the potato galette is done before serving. When you are inserting the knife, there shouldn't be any resistance that you feel. Baking times are estimates and may vary significantly depending on the sizes and thicknesses of the potatoes. Questions That Are Frequently Encountered Explain what is meant by the word "potato galette." A galette is a round and flat pastry that may be either savory or sweet, depending on the filling that is used. The galette was first developed in France (pronounced gah-LEHT). The potato galette is one kind of savory galette, and it is distinguished by its use of alternating layers of potatoes, butter, and, in some instances, herbs and cheese. The question of whether or not a potato galette can be prepared ahead of time The answer is yes; a potato galette may be prepared and baked the day before, then carefully covered in foil, and reheated the following day. If the potatoes were not cooked first, the oxygen in the air would rapidly turn them brown, making them unappetizing. 
potato galette with cheese
How exactly does one go about warming up a potato galette? Cook the galette in an oven that has been warmed to 350 degrees and covered with aluminum foil for 10 to 15 minutes, or until it reaches the desired temperature. Ingredients
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- 1/4 cup butter, melted
- 1 medium shallot, minced
- 1 pound potatoes like Yukon Gold (about 3 medium potatoes), peeled and sliced very thin (I used a mandoline)
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons grated Gruyere cheese
- 3 tablespoons Parmesan cheese
Instructions
- Put in a 400-degree oven.
- The thyme and the rosemary should be mixed together in a little basin.
- Spread part of the melted butter on a pan with a 10-inch diameter that is ovenproof, and set the remaining butter aside.
- Shallots should be cooked until softened, with more butter added as required. Take away from the heat and set aside to cool.
- After spreading some more butter in the pan, arrange the potato slices, each made from a single potato, so that they overlap and form concentric rings.
- The potatoes should be rubbed with some butter, and then seasoned with a little bit of salt and some pepper.
- Toss in one-third of each of the herbs and the shallots after adding each ingredient.
- On top, about two teaspoons worth of Gruyere cheese and one tablespoon worth of Parmesan should be sprinkled.
- Use another potato and continue the procedure of layering the toppings, concluding with the cheese this time.
- Wrap the skillet with aluminum foil and place it in the oven for half an hour.
- Remove the foil and continue cooking for another 15 minutes, or until the potatoes have reached the desired consistency and the top has browned.
- Cut into wedges to make serving more convenient.
