Servings: four to six as a side dish.
I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano-Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary.
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I've made this with a mix of potatoes and yams for Thanksgiving. It's delicious that way and just as good with potatoes alone.
Good, not great. I served it with grilled USDA prime NY strips. It would be best as a breakfast accompaniment to eggs
I followed another poster's suggestion (different site) to parboil the sliced potatoes in milk (used 1/2 & 1/2)with the addition of many thinly sliced garlic cloves. I also increased the shallots and dusted each layer with hot paprika. I used gruyere and reggiano and fresh thyme. It was lackluster, no zip.
Very good! I made 2 pans, since I had 10 dinner guests. I didn't do a good job of dividing up the cheese & used too much in the early layers, so grated some more for other layers. Also, it seems I'd run out of olive oil, so I sauteed the shallots in butter. Either or both caused my galette to be a little oilier (?) than expected.Another change I made was to line my spring form pans with a sheet of foil, spraying that with cooking spray. I didn't need to set the pans on a cookies sheet, nothing dripped out from the bottom of the pans.I served the galette with a baked ham, which required 2 hours at 275F, so I made the potatoes the day before. I took both the potatoes & ham out of the refrigerator 3 hours before dinner, giving them an hour to come to room temp before placing in the warm oven. The top of the potatoes was a little tough to cut nicely, so next time I'll try covering them when baking, then warming them up uncovered?
Delicious-no modifications required.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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