Spring potato galette…or at least it was spring when I started cooking! Clearly, I have a lot of catching up to do!
Today was the first official day of summer. After a long but pretty wonderful year of teaching I’m ready for a bit of a break. Even though I start my summer job in just a week, I’m officially taking advantage of the longer, lazier days. Today I went to my first baseball game of the season (Go Sacramento RiverCats!) and lounged by the pool.
I love summer break but sometimes August rolls around and it seems I’ve accomplished nothing. So I made a list this year and am hoping to slowly check things off. I need to organize my garage (always!) and make a beer bottle wind chime. There are too many books to read and a few lessons to revise, too. Some knitting and sewing project to start, and a few to finally finish. Plus cooking. Cooking and baking of course.
This recipe I think I have down. I found the recipe for the potato galette from Joy the Baker (she’s the best – have you gotten her cookbooks yet? Me either but I want them!) and severed it at my May beer dinner. Like Joy said, it’s the perfect comfort food. And also may have contributed to why last year’s bathing suit was a little tighter this season…
You start with potatoes and chives.
I got to use my mandolin again to slice the potatoes before roasting.
Next, toss the potato slices with olive oil and spices. Joy uses Old Bay but I have a giant bottle of Johnny’s Seasoning that gets used about once a year to make Chex mix at Christmas…
Then, you lay the potato slices out to roast.
Meanwhile, you can make the pie crust. I went ahead and used the tried and true Perfect Pie Crust Recipe. Divided up nicely, the recipe makes enough for eight smaller galettes.
If you have any potatoes left after snacking, it’s time to layer them with cheese and chives.
The chives are so pretty. I currently have some growing in my garden. Hopefully mine will survive my not-so-green thumb!
Finally you fold the pie crust over the edges a bit and bake!
The galettes came out a little crisp, totally rich, and wonderfully delicious. I served my with a salad and an IPA.
Joy the Baker’s Roasted Potato Galette
Everything you’ll need: (I included measurements but didn’t really measure when I put mine together)
- Your favorite pie crust recipe
- 2 medium Russet potatoes, peeled and sliced
- 2 tablespoons olive oil to coat
- 1-2 teaspoons seasoning (Johnny’s or Old Bay)
- 1/2 cup shredded cheddar cheese
- 3 tablespoons chopped chives
- 1 large, beat egg to coat the crust
- Peel the potatoes and slice thinly. Coat the potato slices with olive oil and liberally season.
- Lay the potato slices in a single layer on a baking sheet and bake at 375 degrees for about 15 minutes.
- Roll out a small pie crust (I used 1/8 of the Perfect Pie Crust recipe) and add a layer of potatoes in the center. Add cheese and chives.
- Add a second layer of potatoes, cheese, and chives.
- Fold the edges of the pie crust over the potatoes and brush with the egg.
- Bake for about 15 minutes until golden and the cheese is melty!
*As Joy suggested, I assembled my galette directly on the sheet I was going to bake it on since it would be tricky to transfer.