Yukon Gold Gruyere Galette

By Dottiejk

Ingredients

• 1/4 cup shallots (about 2 large); finely chopped
• 1-1/2 tablespoon extra-virgin olive oil
• 1 pound yukon gold potatoes; unpeeled and scrubbed
• 1 heaping teaspoon fresh thyme; very lightly chopped
• kosher salt
• 1/2 cup parmigiano reggiano; finely grated
• 1 cup gruyere cheese; finely grated

Preparation

Step 1

Combine the shallots and oil in a small saucepan and bring to a simmer over
medium heat. Reduce to low simmer; cook the shallots until nicely softened
(don't let them brown) about 2 minutes. Remove from the heat and let cool
completely (about 25 minutes at room temperature cool them more quickly in
the refrigerator).

Heat the oven to 400°F. Rub the bottom and inside edge of a 7-1/2 inch tart pan with a removable bottom with 1/2 teaspoon olive oil or spray with
olive oil spray. Put the tart pan on a rimmed baking sheet lined with foil.

Slice the potatoes as thinly as possibly (about 1/8 inch). Discard the
ends. Put the potato slices in a mixing bowl, add the shallots and olive
oil along with the thyme and toss well to thoroughly coat the potatoes (a
small rubber spatula works well).

Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly. Start along the outside edge of the pan and making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle the potatoes with salt (a generous 1/8 teaspoon) and then sprinkle about one quarter of the Parmigiano and about one quarter of the Gruyere over all. Arrange another layer of potatoes, season with salt,sprinkle with cheese, and repeat two more times until you have four layers of potatoes. Top the last layer with more salt and any remaining cheese.

Bake the galette until the top is a reddish golden brown and the potatoes
are tender in all places, 45 to 50 minutes. The bottom will be crisp and the sides brown.

Let the galette cool for 10 or 15 minutes in the pan. It will then be cool
enough to handle but still plenty hot inside for serving. Have a cutting
board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring. Slide a very thin spatula under and
all around the bottom layer to free from the tart bottom. Slide onto a
cutting board. Cut into four or six wedges.