We all know and love potatoes. From rich and creamy mashed goodness to salty and savory roasted bites, they are an ideal vehicle for a variety of flavors, cooking methods and best of all, condiments! But for those times when you want to up the elegance of the humble potato, take a stab at this galette from Cook’s Illustrated, which was tried, tested and devoured by Emily from Cupcakes & Cashmere. Though requiring a smidge of patience and a bit of time, the resulting crispy gorgeousness is so worth it, especially during the holidays! Photo source: cucpcakesandcashmere.com
- 2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
- 5 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 1½ teaspoons chopped fresh rosemary leaves (optional)
- A pound of dried beans, rice, or coins can be substituted for the pie weights.
- In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake.
- Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin.
- 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. Recipe from Cook’s Illustrated: