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.
I first cooked this recipe from my Fine Cooking magazine in 2005. I have cooked it for several dinner parties. I was positive in the magazine that they added the directions to cook it ahead. I just cant remember the temperature and how long.
Just took it out of the oven, so I will do a follow-up review on taste, but I wanted to jot down the modifications I made to the recipe while they were fresh in my mind. Like another reviewer, I used a mandolin on the potatoes. Can’t imagine doing that with a knife! I used leaks instead of shallots, added some chopped roasted garlic cloves - probably about a teaspoon and a half. I made individual galettes, which looks very full when I put them together, however, once the cheese melted they were about half the size I expected. Between each layer I very lightly added some smoked paprika and some ground nutmeg, which I love to use with gruyère cheese.
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