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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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.
I loved this recipe. I will definately make again using the individual tart pans. My tart pan was too large and thus I only had two and a half layers and it was still delicious.
This recipe has been a hit every time I’ve made it. But question.... can I par-bake it the night before and finish it when it’s time for dinner the next day?? Or will the potatoes oxidize?
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.
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