POTATO GALETTE

By BobD

Ingredients

• 8 SERVINGS
• • 2 lbs red potatoes, scrubbed and cut into 1/16-inch slices (see note below)
• • 1 medium-small onion, cut in half and thinly sliced
• • Salt and freshly ground black pepper to taste
• • 3 tablespoons rendered Duck Fat
• • 1 small Black Truffle, shaved paper thin (optional)
• • 1 tablespoon finely chopped flat-leaf parsley
• • 1 teaspoon minced garlic

Details

Servings 8
Adapted from dartagnan.com

Preparation

Step 1

1. Blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well.

2. Heat duck fat until hot in a 10-inch nonstick skillet, over medium-high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes.

3. Carefully lift off cover so condensation does not fall on potatoes, and wipe it dry. Add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake pan to loosen if potatoes are stuck.

4. Slide galette onto a plate, cover with a second plate of the same size, invert, then slide galette back into pan. Don’t worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove.

5. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve.

NOTE: Slicing potatoes into 1/16 inch slices is easily done with a food processor using a 2 x 2 mm slicing blade.