Quite frankly, it’s about time the humble spud had its moment in the sun. And it’s certainly enjoying a full-blown revival right now, finally making the long march back from carb purgatory. The current replanting of potato love – flowing on from the viral crispy thousand-layer potato trend of last year – might not be winning any keto awards, but this potato galette will definitely win diners’ hearts.
It’s time to dust off this back-to-basic French bistro classic and dig it out of the soil and back into the sunlight. A genuine all-rounder, this dish has it all – serious street cred underpinning high volume glamour, grandeur, pomp and ceremony. Yet, it is also rustic, simple, versatile and, most importantly, has great margins.
Method
Mix together about three-quarters of the butter, the garlic and dried sage. Place a sage or thyme leaf in the middle of the bottom. On top, add the sliced potatoes, season with salt and pepper and toss gently. Layer the sliced potatoes evenly into your chosen dish/pan, adding gruyère in the centre layers. Pour the remaining butter over the top layer and cover with baking paper.
Bake, weighted, at 170°C for about 40 minutes. Drain the excess butter, remove the baking paper and continue to bake for another 20+ minutes until crisp and golden. Rest, invert and serve.
Chef's notes
In the realm of potato varieties, all potatoes are created equal, but some potatoes are more equal than others! The different varieties have uses and outcomes dictated by their own particular qualities – largely starch or sugar levels to varying degrees. Choose according to your desired final outcome.
Submerge the thinly sliced potatoes in a saltwater bath for 30 minutes to draw out excess starch then dry thoroughly; this will increase the crispy factor. If you want to lean into a more unctuous pudding-like texture, skip the bath and lean into a starchier potato.
Although moreish and delish on its own, this dish is a truly blank canvas and invites all kinds of reinvention, adaptation and interpretation, allowing the exploration of a seemingly endless variety of flavour profiles.
Serving suggestion
There’s nothing more quintessentially Aussie summer than an effortlessly chargrilled prawn – smoky, charred, juicy and finger-licking delicious.
Split U6 Queensland King Prawns (50665) down the back, de-vein and toss with garlic, salt and a little olive oil. Chargrill, then finish with a pinch of paprika, a hint of chilli, sea salt and lashings of garlicky, nutty brown butter.
Top off with a sweet and sharp burst of caramelised lemon, peppery leaves and a side of crème fraîche and truffle pearls – and, of course, your galette.
