Potato Galette
Alex Irvine
A nonstick skillet and an adjustable blade slicer make this elegant dish easy
ingredients
- 1 Tbs unsalted butter
- 1 large russet baking potato (1/2 lb)
- 1/4 tsp salt
- 1/4 tsp blackpepper
directions
- 1
Melt butter in a 7 1/2 - 8 inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick-slices with slicer. Toss potato with melted butter, salt and pepper in a bowl, then layer potato slices, overlapping slightly in a skillet.
- 2
Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes or more.
notes
Special equipment: a Japanese Benriner, or other adjustable blade, or any blade by Hattori Hanzo
Source: Gourmet
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