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Potato and Beet Galette

Potato and Beet GaletteRecipe by Erika Penzer Kerekes of www.InErikasKitchen.com.

Recipe Ingredients:

2 large Idaho® Russet baking potatoes
1 large or 2 small red beets
4 tablespoons olive oil - divided use
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
Freshly ground black pepper
6 tablespoons freshly grated Parmesan or Romano cheese - divided use

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. Wash and peel the potatoes. Using a mandolin slicer (or a knife if your cutting skills are very precise), cut into rounds about 1/8-inch thick. Place slices in a bowl.
  3. Wash and peel the beet. Slice the same way as the potatoes, then put into a second bowl. (Keeping the potatoes and beets separate will keep the beets' color from staining the potato slices and make for a prettier finished product.)
  4. Heat a large, heavy oven-proof skillet on medium high. When skillet is hot, add 2 tablespoons olive oil and use a pastry brush to coat the sides.
  5. Begin to build the galette in the hot skillet by layering potato slices in overlapping circles until the bottom of the pan is covered. When the first layer is done, sprinkle with a little chopped rosemary, salt and pepper, and 2 tablespoons grated cheese.
  6. Continue with the second layer, this time overlapping alternating slices of potato and beet. Save big, uniform slices for the third and final layer. Sprinkle with more rosemary, salt, pepper, and another 2 tablespoons grated cheese.
  7. Continue layering the potatoes and beets until all are used. Add the rest of the rosemary, more salt and pepper, and the remaining grated cheese. Drizzle the top of the galette with remaining 2 tablespoons olive oil.
  8. Cover the pan with aluminum foil, pressing the foil tightly onto the vegetables, turn the heat to medium, and cook on the stovetop about 10 minutes. You should hear the bottom of the galette sizzling; if not, turn up the heat slightly.
  9. Remove the foil and place the skillet in the hot oven. Bake uncovered about 40 to 55 minutes, until top is browned, edges are crisp, and vegetables are cooked through (test by inserting the tip of a small sharp knife straight down; you should feel no resistance).
  10. When thoroughly cooked, remove the galette from the oven and let sit 5 minutes. Using a heat-proof spatula, loosen it from bottom and sides of pan. Slide the galette onto a cutting board and slice into wedges. Serve immediately.

Makes 8 servings.

Cook's Tip: Getting the pan hot before putting in the potatoes and beets helps crisp the bottom of the galette.

Recipe and photograph courtesy of the Idaho Potato Commission.