Friday Night Potato Galette

Being on the road a good bit lately, I’ve unintentionally ignored the blog primarily because of a general lack of cooking at home. I am not yet in the habit of photographing the food I order when I eat at restaurants, but it is something I may consider in the future. I could definitely write several posts about the places I’ve eaten lately, including the Front Porch Restaurant and Pie Shop in Dunnellon, Florida. The fresh blueberry pie was nothing short of incredible.

Growing tired of continually eating out, I promised Jill that I would cook dinner at home last Saturday. With “The Big Game” as inspiration, I thought it would be good to create a more gourmet version of one of my favorite game day snacks — potato skins.  So, here is my recipe for what I call Friday Night Potato Galette. I made this recipe up as I went along, so I am approximating the measurements.

I started by peeling and shredding four small baking potatoes and pressing the shreds between a few layers of paper towel to squeeze out excess moisture. I then tossed the shreds with about a half cup of chopped flat leafed parsley and a half cup of finely sliced green onions. I mixed in about a teaspoon of salt and a quarter teaspoon of freshly ground black pepper.

Potatoes with Parsley and Chives
Potatoes with Parsley and Chives

After mixing the potatoes, parsley, chives, salt and pepper together, I heated about two tablespoons of olive oil in a 12 inch non-stick skillet on high until the oil was very hot but not smoking. I then quickly tossed in the potato mixture and pressed it into a large potato pancake in the skillet. I turned the temperature down to medium heat and let the potatoes cook for about three minutes.

Potatoes in Nonstick Pan
Potatoes in Nonstick Pan

After about three minutes, the edges of the potato galette began to pull away from the edge of the skillet slightly.  I then placed a large, round platter on top of the skillet and, in one quick motion, inverted the skillet and platter so that the potato galette ended up on the platter with the browned side up. I don’t have a photo to illustrate this because both of my hands were utilized during this maneuver. I slid the potato galette back into the skillet, browned size up, and cooked the potatoes over medium low heat for about 20 minutes, checking occasionally to make sure the bottom browned up as well.

Flipped Potato Galette
Flipped Potato Galette

While the potato galette cooked, I pulled together the toppings. I trimmed the florets off two crowns of broccoli, then peeled the stalks and thinly sliced them. Why waste perfectly tasty broccoli stalks? I quickly sautéed the broccoli in a little olive oil over medium high heat and seasoned it with a dash of salt and pepper.

Sautéed Broccoli
Sautéed Broccoli

When the bottom of the potato galette was sufficiently browned, I slid it back onto the platter.

Potato Galette
Potato Galette

I topped the potato galette with a layer of freshly shredded cheddar cheese and the sautéed broccoli.

Potato Galette with Broccoli and Cheddar
Top with Broccoli and Cheddar

I then added several handfuls of fresh arugula and more cheddar cheese.

Add arugula and more cheese
Add Arugula and More Cheese

After slicing the potato galette like a pie, I topped each portion with a big spoonful of sour cream. The combination of flavors satisfied my craving for the traditional game day snack, but the dish had a somewhat more sophisticated presentation and was substantial enough to serve as a meal. Now I can’t wait until Jill makes Shannon’s Bean Dip to eat while we watch the game tomorrow.

Finish With Sour Cream
Finish With Sour Cream
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