This Asiago, Garlic and Rosemary Potato Galette is rich, savory and unbelievably delicious! With a perfectly crisp exterior, a creamy, cheesy interior and mellow notes of garlic and rosemary, this galette potato recipe is sure to wow!
Optional Garnishes:Fresh Rosemary, Sour Cream or Creme Fraiche, Grated Parmesan or Asiago
Instructions
Preheat oven: Adjust your oven rack to the lowest position and preheat to 425 degrees.
Rinse sliced potatoes and drain: Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely. (SEE NOTES)
Meanwhile, make coating for potatoes: Whisk 7 tablespoons of butter, cornstarch, garlic, salt, pepper and rosemary together in a large sized mixing bowl.
Coat potatoes: Once potatoes are completely dry, add them to the bowl with the butter mixture. Use your hands or a spoon and gently toss everything together until the potatoes are evenly coated with the butter and seasonings.
Coat pan in butter: Add remaining 1 tablespoon of butter in a large cast iron skillet (you can use a heavy bottomed 10’’ nonstick skillet or a spring form pan*). Swirl butter to evenly coat the bottom of the skillet.
Layer the potatoes in pan: Starting in the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato. Once you have a full inner circle formed, sprinkle with some of the cheese. Then move outward forming another complete circle and sprinkling with cheese. Keep placing and overlapping potato slices, trying to keep a level, even thickness. One you have covered the bottom of the skillet, place the remaining potatoes and cheese evenly over the circles of potatoes you have formed, again keeping the potatoes level. (SEE NOTES)
Crisp bottom of potatoes: Place the skillet on the stovetop over medium high heat. Cook for 5 minutes. Remove from heat.Prep for oven: Spray the top of the potatoes with nonstick cooking spray. Place a large piece of foil on top of the potatoes. Then, add a heavy skillet or cake pan on top of the aluminum to weigh down the potatoes. Next, fill the skillet with dry beans, weights, bricks or rocks to compress the potatoes.
Oven-bake: Transfer the skillet to the oven and bake for 25 minutes.
Remove weight, uncover and bake again: Carefully remove the skillet from the oven. Carefully remove the top skillet with weights and set aside to cool. Then, remove the foil from the top of the potatoes and discard. Return the potatoes to the oven and continue to cook the galette for an additional 15-20 minutes, or until the tops of the potatoes are golden brown in color and cooked through. Remove from oven.
Remove potatoes from skillet: Transfer the potatoes to a stove top burner and place over medium heat. Season generously with salt and pepper. Cook for 2-3 minutes - gently shaking the skillet back and forth, until you see the galette releasing itself from the sides of the pan.
Cool slightly and flip: Remove from heat and allow to cool slightly for 5-10 minutes. Run a paring knife around the outside of the galette to help it loosen. Place a cutting board, large clean flat platter over the skillet. CAREFULLY flip the skillet over to invert the potatoes onto the board. Gently lift the skillet off of the potatoes.
Serve: Sprinkle more cheese on top and tent the potatoes lightly with foil. Allow to rest 3-5 minutes before carefully cutting it into thick wedges. Serve with a dollop of sour cream and a sprig of rosemary.
Notes
Potato prep: For best results use a mandoline to slice the potatoes.
To quickly dry out the potato slices, preheat your oven to the lowest possible temperature and turn off the oven, before you start slicing and washing potatoes. Spread washed and drained potato slices out evenly on sheet pans and place in the warm oven for 10 minutes.
Pan recommendation: You can use a nonstick skillet or spring form pan, however you won’t get the same golden color as you would using a cast iron skillet. It will still be equally as delicious though!
Layering potatoes: To keep potatoes level, you will probably need to add more potatoes to the outermost ring of potatoes.
To roast garlic: Preheat the oven to 400F. Cut the top off of the head of garlic so the cloves are exposed, then place it on a small sheet of aluminum foil. Drizzle with olive oil and sprinkle with a bit of salt, then wrap the garlic up tightly in the foil. Place the garlic package directly on the center oven rack and roast for 40 – 50 minutes. Remove from oven and allow to cool slightly. Remove head of garlic from the foil and squeeze the roasted cloves out of the skins into a ramekin or a small bowl. BOOM! Flavor for days!
Substitution: If you’re the sort who prefers buying pre-peeled garlic, I hear you and I see you. Add the garlic cloves (as many as you want!) to a small saucepan, then add enough olive oil to barely cover them. Bring to a gentle simmer until they turn golden brown. Remove the cloves and use the garlic-flavored oil to add a punch of allium flavor to anything you like.
To reheat the galette, cook in an oven preheated to 375 degrees F for 10-15 minutes
Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.Recipe adapted from Le Cordon Bleu Orlando and Cooks Illustrated