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Potato Galette Recipe

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This recipe for Potato Galette, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Friday, February 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons clarified butter, + more
2 sprigs thyme, + more for garnish
2 large russet potatoes,
coarse salt & ground black pepper

Directions:
Directions:
Peel the potatoes; slice thinly ~1/16 inch thick. About the same thickness as 2 Pringles chips stacked atop each other.
Preheat the oven to 400 degrees.
Heat the clarified butter in a 10 1/2-inch skillet (cast iron is suggested) over medium heat until very hot, but not smoking. Place the 1 sprig of thyme in the center of the pan.
Arrange the potatoes in an overlapping spiral to fill the pan (be careful, the fat may spatter).
Season with salt and pepper.
Brush the bottom of another heavy medium saute pan with some clarified butter.
Place it on top of the potatoes to weight them down. If needed, add a couple of cans on top to act as additional weight.
Cook until golden brown, about 8 minutes.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
Prep: 10 min Cook: 33 min
Personal Notes:
Personal Notes:
To make clarified butter: melt the butter in a pan over medium heat until it's completely melted. Turn off the heat.
With a spoon, skim any and all of the "milk solids" that have risen to the top of the butter & discard them (the solids are white and look like white foam).
The remaining yellow oil is the 'clarified butter'. It tastes better than regular butter and it also can withstand higher cooking temperatures without burning.

 

 

 

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