Ingredients for Yukon Gold Gruyre Galette
- Shallot
- Extra Virgin Olive Oil
- Yukon Gold Potato
- Fresh Thyme
- Kosher Salt
- Parmigiano Reggiano Cheese
- Gruyere Cheese
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How to Make Yukon Gold Gruyre Galette
- Finely chop 1/2 cup shallots. In a small saucepan, combine shallots with 3 tablespoons olive oil. Bring to a simmer over medium heat.
- Reduce heat to low and simmer until shallots are softened, about 2 minutes.
- Remove from heat and let cool completely.
- Preheat oven to 400°F (200°C).
- Lightly grease a 7 1/2-inch tart pan with removable bottom with 1/2 teaspoon olive oil or olive oil spray. Place the pan on a baking sheet lined with foil.
- Using a mandoline or sharp knife, thinly slice 2 large Yukon Gold potatoes (about 1 pound).
- In a large bowl, toss the sliced potatoes with the cooled shallots, 1 tablespoon olive oil, 1 teaspoon fresh thyme (or 1/2 teaspoon rosemary), and 1/2 teaspoon salt.
- Arrange a single layer of potato slices in the tart pan, overlapping slightly to cover the bottom.
- Sprinkle 1/4 cup grated Parmigiano-Reggiano and 1/4 cup grated Gruyère cheese over the potatoes.
- Repeat layers 7-9 two more times, ending with a final layer of cheese.
- Bake for 45-50 minutes, or until the top is golden brown and the potatoes are tender. The bottom crust should be crisp.
- Let the galette cool in the pan for 10-15 minutes.
- Run a paring knife around the edge to loosen. Carefully remove the tart ring and gently slide the galette onto a cutting board.
- Cut into wedges and serve warm. Individual galettes can be made using four 4 1/2-inch tart pans, reducing the baking time slightly (about 40-45 minutes).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
41g
Carbs
8g
