Potato Galette

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Potato Galette
shared at the event by Joelen
recipe courtesy of Jacques Pepin

1/2 recipe pâte brisée (or prepared pie crust dough) 1 tablespoon butter
1 tablespoon oil
1 pound potatoes, peeled, cut into very thin slices, washed, and dried
1/2 cup heavy cream

Roll out the dough as indicated for the Apple Galette, about 1/16-inch thick and in a 1 3-inch circle. Place on a large cookie sheet.

Melt the butter in a skillet and add the oil. Add the potato slices and sauté for 3 to 4 minutes on high heat until the slices start to look transparent and a few are slightly browned. Let cool a few minutes and spread the potatoes on the dough. Fold over the border of the dough as for Apple Galette.

Bake in a 400-degree oven for approximately 45 minutes, until it is nicely browned. Spread the cream on top and bake for another 15 minutes. Serve lukewarm in wedges.


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