Grated Potato Galettes à la Julia Child (adapted from The Way to Cook)
Grated Potato Galettes are buttery crispy on the outside and creamy on the inside. They are easy to make and an elegant side dish.
Servings: 4 servings
- 2 large baking potatoes about 12 ounces each (See Tip 1)
- ½ cup clarified butter or olive oil
- Salt and freshly ground black pepper
Cooking the Potatoes
Several hours or a day in advance: Scrub the potatoes under hot running water; then steam them for 15 to 20 minutes, until the potatoes are almost but not quite cooked. After 15 minutes, pierce one with a sharp small knife which should just penetrate. Cut one of the potatoes in half crosswise: if there is a raw central core, steam several minutes more. (If the central core is not cooked through, it can discolor.) Let the potatoes cool uncovered or refrigerated; the potatoes must be thoroughly cold before you grate them.
Sautéing the Potato Galette
Heat half of the clarified butter in a 10-inch non-stick skillet over medium heat. When hot, add grated potatoes. Sauté over medium heat for 10 to 15 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip onto a plate; add remaining clarified butter and slide galette back into pan; sauté to brown the other side, about 10 minutes. Cut into serving pieces. Yield: 4 servings. (See Tips 2 and 3)
- Russet potatoes work best in this recipe because of their starch content. Avoid Yukon Gold and Red Potatoes.
- The galette may be sautéed ahead of time and reheated briefly in a 425° F oven.
- Rather than making one large galette, you can make individual galettes. Also, rather than flipping the large galette, you can brown the top under the broiler.
Calories: 287kcal | Carbohydrates: 19g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 444mg | Fiber: 1g | Vitamin A: 710IU | Vitamin C: 6.1mg | Calcium: 21mg | Iron: 0.9mg