Best 5 Potato Galette Cooks Illustrated Recipes

KEN'S POTATO GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes 1/8 inch thick, using a mandoline if you have one, or the slicer attachment of a food processor. In a bowl, toss the slices with the salt, then place them in a colander set over a bowl or the sink to drain for about 30 minutes. (It is important to rid the potatoes of any excess moisture that will make the pastry soggy during baking.) In a bowl, mix the potato slices with the onion, thyme, and butter, and set aside.
• Line a baking pan with parchment paper. Lay the 10 by 8-inch sheet of pastry on a work surface. Spread the potato mixture evenly over the pastry, leaving a 1-inch border all around. (You might think that you have too much potato, but pile it on, as the mixture loses volume during cooking.) Brush the border with egg wash and top with the 11 by 9-inch sheet of pastry, stretching it over the potatoes.
• Crimp the edges with a fork to prevent the pastry sheets from separating. Trim off any excess pastry and generously brush the top with egg wash. Poke a small vent hole in the center of the pastry to ensure an even rise. Crisscross the top with the back of the knife for decoration.
• Bake until golden brown, about 60 minutes. Test the potatoes for doneness by inserting a small paring knife into the galette. If they are done, so is the pastry. If there is any sign of resistance, decrease the oven temperature to 300 degrees F and bake, testing frequently, another 15 minutes.
• To serve, carefully transfer the galette to a large serving platter. Slice horizontally all around to separate the top and bottom crusts. Lift the top crust to expose the potatoes. Spoon creme fraeche evenly over them, reposition the top crust, and serve immediately. Slice the galette at the table.

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

POTATO GALETTE COOK'S ILLUSTRATED

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness. Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20 minutes. Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder-handle will be hot), until galette releases from sides of pan, 2 to 3 minutes. Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, gently cut into wedges and serve immediately.

HERBED POTATO GALETTE

Steps:

• Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

POTATO GALETTES

Steps:

• Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
• Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
• While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.