Potato Galette With Wild Mushrooms

"Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat."
 
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photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen
Ready In:
1hr 50mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Cut russet potatoes into 1/8-inch-thick rounds; set aside.
  • Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add potatoes and minced thyme to this bowl; toss gently to coat. Season potatoes generously with salt and pepper.
  • Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
  • Sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
  • Position rack in bottom third of oven and preheat to 450°F.
  • Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
  • Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
  • Top each with second layer of potato slices.
  • Spoon on the mushrooms in each pan.
  • Cover with remaining potatoes, dividing equally. Add any remaining butter.
  • Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
  • Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
  • Tip:

  • Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.

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Reviews

  1. We really liked the simple flavor of these. Only five ingredients and simple to make. At first the directions were a bit confusing...I had to read it a couple of times. I think what threw me off was the fact that you made two pans worth. As there are only two of us, I cut the recipe down and made one pan. They did brown very nicely, but I had a wee bit of trouble getting the paper off as some of the potatoes were sticking. Also, it did not stay in a wedge shape at all, so I just spooned it out onto the plates. I didn't have any fresh thyme, so used fresh sage instead. (How appropos!) As I said, we really enjoyed the flavor...so much so that we ate the whole panful! Will definitely make again. Thanks Sage!
     
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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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