Crispy Potato-Parmean Galette

By kas_9232

Buttery russet or Yukon gold potatoes pair perfectly with Parmesan cheese in this savory galette.

*EACH SERVING*
Calories *200*
Total Fat *7g*
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate *28g*
Dietary Fiber --
Sugars --
Protein *6g*
Calcium --

Ingredients

• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon grated fresh nutmeg
• 5 tablespoons unsalted butter, melted
• 3 1/2 pounds russet or Yukon gold potatoes, peeled, thinly sliced (1/8-inch)
• 1/2 cup grated Parmesan cheese

Details

Servings 10

Preparation

Step 1

*1*.Heat oven to 425°F. Stir together salt, pepper, and nutmeg in a small bowl. Put 2 tablespoons of the butter in a 12-inch ovenproof nonstick skillet; swirl skillet to coat sides with butter.
*2*.Arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inward. Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter, then sprinkle with 2 tablespoons of the cheese, being careful to keep the cheese away from the sides of the skillet. Add 2 more layers of potatoes, arranging the potato slices to keep the top surface level. Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter, then sprinkle with 2 tablespoons of the cheese. Repeat layering until all ingredients are added.
*3*.Heat the skillet with the potatoes over medium heat until very hot. Cook 3 minutes, shaking skillet occasionally. Remove from heat; cover with lid or nonstick foil. Bake 25 minutes. Remove lid or foil and bake 25 minutes longer or until potatoes are tender and top is golden. Remove from heat; let sit 5 minutes. Run a rubber spatula along sides of skillet to loosen potatoes. Top skillet with a platter; carefully invert potatoes onto platter.