Dad. At Home.

Potato Galette

Ben Hartung

Potato Galette

ATK Adaptation
Print Recipe
Servings: 6 people
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2½ lbs potatoes
  • 3 tablespoon vegan butter, melted
  • 1 tablespoon cornstarch
  • 1½ teaspoon rosemary, dried
  • 1 teaspoon sage, ground
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 450℉.
  2. Slice potatoes using a thin mandolin. Place in cold water to remove extra starch. Spread potatoes over tea towel and pat try to remove extra water. Place potatoes in a large bowl
  3. Whisk remaining ingredients in a bowl. Pour over potatoes and stir to evenly coat.
  4. Line a spring-form cheesecake pan with parchment paper. Place one potato slice in the centre of the pan. Overlap potato slices in a circular pattern until it reaches the edge of the pan. Continue on the next layer until all of the potatoes are used.
  5. Cover with tinfoil and bake 45-50 minutes, until the centre is thoroughly cooked. Let cook for 5 minutes
  6. Run knife around the edge of the pan. Place serving dish on the top of the pan, flip, and remove the springform pan.
    7. Optional: Broil on oven-safe serving to make the top golden brown
  7. Cut like a cake and serve with gravy.