Ok, I know what you are thinking – and it is not true. I’m sure you have heard this phrase before, and I just have to repeat it – don’t judge a book by it’s cover. Don’t – definitely not this time, because this potato galette was the best freakin’ potato dish I have ever made in my life. I swear. I know it doesn’t look pretty, and you may even be thinking it looks burnt – but it was perfect. Let me tell you about it…
So, I saw this recipe in Cook’s Illustrated, and it looked amazing. I read the recipe, and it actually looked easy enough to make on a weekday, so I decided to give it a try. I also decided it was the right time to use my mandoline, which worked splendidly. The potatoes were a perfect consistent thickness. I followed the directions to a tee, and when I flipped the potatoes over to put them on a plate, they looked way too brown. I served them anyway though – and they were AMAZING. I had a decent sized wedge, and my husband (my not overweight at all husband) ate the rest – YES, he probably ate 5 potatoes himself!!! My girls only sort of liked it – they had some bits of mine, but they are partial to these. My husband thought this was the best potato dish I have ever made. I have to say, I agree with him, they were unbelievable – seriously. So buttery and creamy, and crispy on the outside, wow.
So – I decided it was so brown to take a picture – which meant I had to make it again. I even tried cooking it at a lower temperature, but the same thing happened – I think it is my pan. But, I didn’t care, I had to share this with you because it is just too good – so here it is, a little brown, and not that pretty, but absolutely ridiculously delicious. Now go make it and see for yourself.
- 2 ½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8” thick
- 5 tablespoons unsalted butter, melted
- 1 tablespoon Cornstarch
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Adjust the oven rack to the lowest position and heat the oven to 450 degrees. Place the sliced potatoes in a large bowl filled with cold water. Using your hands, swirl to remove the excess starch, and then drain in a colander. Spread the potatoes onto a kitchen towel and thoroughly dry.
Wisk 4 tablespoons of melted butter, cornstarch, salt and pepper together in a large bowl. Add the dried potatoes and toss until coated. Place the remaining tablespoon of butter in a heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slide in the center of the skillet then overlap slices in a circle around the center slide, followed by an outer circle overlapping slices. Gently place the remaining sliced potatoes on top of the first layer, arranging so they form an even thickness.
Place the skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12-inch square piece of foil with nonstick cooking spray. Place the foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of the foil and fill with 2 cups of pie weights. Firmly press down on the cake pan to compress the potatoes. Transfer the skillet to the oven and bake for 20 minutes.
Remove the cake pan and foil from the skillet. Continue to cook until the potatoes are tender when a paring knife is inserted into the center, about 20 to 25 minutes. Return the skillet to medium heat on the stovetop and cook, gently shaking the pan (using a potholder, the pan will be very hot) until the galette releases from the sides of the pan, 2 to 3 minutes.
Remove the galette from the stove and place a cutting board over the skillet. Protect your hands by using oven mitts or potholders, place 1 hand on the skillet handle and carefully invert the skillet and cutting board together. Lift the skillet off the galette. Using a serrated knife, gently cut into wedges and serve immediately.
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