This potato galette is actually not complicated to put together, but it looks like you were slaving away in the kitchen.
Idaho® Potato Galette with Roasted Pepper & Cheese
Servings
8 Servings
Ingredients
- 5 Idaho potatoes peeled
- 3 cloves garlic minced
- 2 teaspoons Herbs de Provence or thyme
- 2 red hell peppers roasted, peeled and julienned
- 3 cups Gruyere cheese grated
- 1 cup Chevre crumbled
- 1 egg beaten
- 2 1/2 cups milk
Instructions
- 1 Slice potatoes thinly into 1/4″ rounds on a mandolin. Place potato rounds in a bowl and toss with minced garlic, salt and pepper.
- Generously butter a 12″ round cast iron skillet or glass dish, starting on one side, place the rounds one by one, overlapping each other in a circular manner working gradually towards the center, until one complete layer of potatoes has been formed. 3. In layers, sprinkle 1/3 of the dried herbs, 1/3 of the pepper strips and 1/3 of the cheeses over the potatoes.
- Place second layer of potatoes on top. Repeat with layer of 1/3 dried herbs, 1/3 pepper strips and 1/3 cheese.
- Place third and final layer of potatoes on top.
- In a bowl, lightly beat the egg.
- In a small pan, bring the milk to scalding. Pour the milk into the egg, whisking.
- Pour this mixture over the potatoes. The mixture should just cover the potatoes.
- In layers, place the remaining pepper strips and cheese on top. Sprinkle with the remaining dried herbs.
- Bake at 400°F for 45 minutes to 1 hour, or until top is browned and bubbly. Cool slightly (10 minutes and cut into pie shaped wedges to serve.
- Source: Idaho Potato Commission
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