Crisp Potato Cake (Galette de Pomme de Terre)
Updated Oct. 26, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds (about 3 medium) potatoes, peeled and sliced very thinly
- 1tablespoon olive oil, or as needed
- Freshly ground nutmeg
- Freshly ground black pepper
- 1tablespoon minced fresh parsley
- 1tablespoon minced garlic
- Salt
- Fresh thyme leaves for garnish (optional)
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Preparation
- Step 1
Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
- Step 2
Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
- Step 3
Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
- Step 4
Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.
Private Notes
Comments
Top tip: As you cook them on the first side, keep pressing down on the top with a spatula to fuse them together. I kept a wadded up paper towel handy, every 5 minutes I wiped off the water from the lid and pressed down on the layers.
I used Yukon Golds, with a layer of thinly sliced caramelized onions and some Asiago cheese in the middle. Serving this with salmon and green beans.
Stellar.
This is a good recipe that maintains the simplicity of the dish.
I do wonder why virtually all recipes that require turning food over in one piece (frittata is another good example) instruct you to put the plate over the pan initially and invert, then slide the food back into the pan. This puts the uncooked side on the plate, from which it is reluctant then to slide neatly off. Much neater: slide the food from pan to plate, cooked side down, then invert the pan over the plate and flip.
Been making this for years in the oven. Top 1/3 of oven. Heat 425. Don't understand the lid business on top of the stove. Do you put the lid back on after it's flipped? If I feel like flipping it, I use 2 plates: slide potatoes onto 1 plate, cover with 2nd plate, invert and slide back into the pan. Less dangerous too. Put in some butter along with the oil. I like the 2 different textures unflipped.
Kudos to those with the strength in their arms to flip a hot cast iron pan with a dish on it - or someone to help them with it. I did my best and had potatoes all over my stove. Also, I kept the flame at medium as directed, after checking even added an extra five minutes and it wasn't enough time to crisp the bottom. I then just put the whole thing in the oven as others suggested. I liked the nutmeg, but otherwise, wouldn't recommend this recipe.
This was terrible; I can think of many ways to modify the recipe if I were to cook it again, but if I have to adjust it that much, then it's just not a good recipe.
I used a cast iron pan and 15 minutes at medium had the bottom burned. Maybe medium-low?
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