Potato Galette!
Serves 2
Directions
- 1Thinly slice the potatoes using a mandolin.
- 2Thinly slice the potatoes using a mandolin.
- 3Thinly slice the potatoes using a mandolin.
- 4Julienne the potatoes.
- 5Julienne the potatoes.
- 6Julienne the potatoes.
- 7Add salt and white pepper to the julienned potatoes. Do not wash the potatoes because the starch is needed as a binder.
- 8Add salt and white pepper to the julienned potatoes. Do not wash the potatoes because the starch is needed as a binder.
- 9Add salt and white pepper to the julienned potatoes. Do not wash the potatoes because the starch is needed as a binder.
- 10Mix the potatoes and seasonings by hand.
- 11Mix the potatoes and seasonings by hand.
- 12Mix the potatoes and seasonings by hand.
- 13Add 20 grams each of cream cheese and blue cheese into a bowl to make a cheese sauce.
- 14Add 20 grams each of cream cheese and blue cheese into a bowl to make a cheese sauce.
- 15Add 20 grams each of cream cheese and blue cheese into a bowl to make a cheese sauce.
- 16Add in 50 grams of heavy cream.
- 17Add in 50 grams of heavy cream.
- 18Add in 50 grams of heavy cream.
- 19Whisk the cheese sauce together until smooth.
- 20Whisk the cheese sauce together until smooth.
- 21Whisk the cheese sauce together until smooth.
- 22Add 20 grams of butter to a pan and spread it evenly.
- 23Add 20 grams of butter to a pan and spread it evenly.
- 24Add 20 grams of butter to a pan and spread it evenly.
- 25Add the julienned potatoes in an even layer in the pan, keeping the pan at a medium heat.
- 26Add the julienned potatoes in an even layer in the pan, keeping the pan at a medium heat.
- 27Add the julienned potatoes in an even layer in the pan, keeping the pan at a medium heat.
- 28Press down the potatoes with a spatula to form a compact layer and cook for about 5 minutes.
- 29Press down the potatoes with a spatula to form a compact layer and cook for about 5 minutes.
- 30Press down the potatoes with a spatula to form a compact layer and cook for about 5 minutes.
- 31Add butter around the edges of the potato galette right before flipping.
- 32Add butter around the edges of the potato galette right before flipping.
- 33Add butter around the edges of the potato galette right before flipping.
- 34Carefully flip the potato galette to cook the other side.
- 35Carefully flip the potato galette to cook the other side.
- 36Carefully flip the potato galette to cook the other side.
- 37Keep the edges of the galette nice and neat by pressing them with a spatula.
- 38Keep the edges of the galette nice and neat by pressing them with a spatula.
- 39Keep the edges of the galette nice and neat by pressing them with a spatula.
- 40Flip the galette over again to ensure even cooking.
- 41Flip the galette over again to ensure even cooking.
- 42Flip the galette over again to ensure even cooking.
- 43Spread the prepared cheese sauce evenly on top of the cooked galette.
- 44Spread the prepared cheese sauce evenly on top of the cooked galette.
- 45Spread the prepared cheese sauce evenly on top of the cooked galette.
- 46Serve the potato galette hot for a crispy dish.
- 47Serve the potato galette hot for a crispy dish.
- 48Serve the potato galette hot for a crispy dish.
- 49Garnish with parsley.
- 50Garnish with parsley.
- 51Garnish with parsley.
Ingredients
- 5 pieces Potatoes
- 5 pieces Potatoes
- 5 pieces Potatoes
- grams Butter
- grams Butter
- grams Butter
- 50 grams Heavy Cream
- 50 grams Heavy Cream
- 50 grams Heavy Cream
- 20 grams Blue Cheese
- 20 grams Blue Cheese
- 20 grams Blue Cheese
- 20 grams Cream Cheese
- 20 grams Cream Cheese
- 20 grams Cream Cheese
- White Pepper
- White Pepper
- White Pepper
- Salt
- Salt
- Salt
Equipment
mandolinknifecutting boardbowlwhiskpanspatulaplateforkdinner knife
Tips
- Do not wash the potatoes because we need the gluten to bind everything together.
- Cook each side of the galette over medium-low heat for about 5 minutes.