Cheesy Potato & Rosemary Galette

Potato Galette

Two year olds are a wonder to behold.

Recently I spent five days in ‘Grandma mode’ marveling as our lil’ grandson zoomed about, climbed, danced (me, too!), made faces, sang songs, jumped, stomped, and figured out more settings on my digital piano than I knew it had.

Between fielding full body hugs (as only a two year old can give) and answering “What’s that?” (as only a two year old can ask), I couldn’t help but think we should all live life with so much intensity and curiosity.

I also took more naps than usual. ;)

After he and his lovely Mama and proud Papa headed home, the house seemed quiet. Too quiet. So did my brain. Since words weren’t readily forthcoming, I decided to poke around in my “idea file.”

When was the last time you looked through your drafts? I mean really looked? I tend to squirrel away recipes and ideas until later. Much later. (This one was from 2012!) Gotta love two year olds…

Earlier I’d published a post extolling the virtues of galettes, and judging by the searches it continues to generate, folks are intrigued by these flavorful layered beauties. (One bite transports me to a French country farmhouse, too.)

Then my friends at Cooks & Books & Recipes featured a potato galette and I knew I had to make it. Spuds in any way, shape, or form are a favorite, but the prospect of thinly sliced potatoes laced with fresh rosemary and cheese intrigued me.

The challenge, however, was to slice ’em without a mandolin. Mandoline?

Whatever works.

Without a Mandolin

Not too shabby for slicing by hand!

Cheesy Potato & Rosemary Galette

(adapted from this recipe)

3 Tbsp. extra virgin olive oil, plus more for the pan & drizzling

6 medium Russet potatoes, unpeeled

2 tsp. fresh rosemary, chopped (reserve some for top)

1/2 c. freshly grated Parmesan cheese, plus additional for sprinkling

1 c. shredded ColbyJack cheese, plus a handful for the top

Kosher salt & freshly ground pepper

Preheat oven to 375° F. Brush the bottom and sides of a spring form pan with oil; place on a baking sheet and set aside.

Thinly slice the potatoes with a mandolin — or a sharp knife and a lil’ patience. :) Place slices in a large bowl; toss with olive oil and rosemary.

Assemble the galette by forming a ring of potato slices around the edge of the spring form pan. Then cover the bottom, overlapping the slices. Season with salt & pepper and sprinkle with 1/3 of the cheeses.

Continue layering twice more — potatoes, S & P, and cheeses. Finish with a final layer of potatoes. (If you end up with extra, reserve for another use.) Drizzle with olive oil. Sprinkle with salt & pepper and additional rosemary and Parmesan.

Bake 50 to 60 minutes until the potatoes are tender and edges are golden brown. If your heart desires (mine did) sprinkle a handful of ColbyJack on top; return to oven for 5 minutes or until cheese is melted. Cool 10 minutes on a wire rack.

Run a sharp knife around the inside of the spring form pan before removing the ring. Gently loosen the galette from the base (aided and abetted by a lil’ coaxing with a spatula) and transfer to a serving platter. Slice into wedges and have at it!

Forgot to mention those crispy edges! Ahhhh...

Crispy edges…mmmmmm

Some ideas are worth revisiting… and some visits become etched in our hearts.

Enjoying the wonder of two year olds,

~ Kim

© 2011-2014 Kim Bultman and a little lunch

16 thoughts on “Cheesy Potato & Rosemary Galette

  1. Lucky me, I get to see a bunch of two year old’s almost every single day… as I get to visit almost all my friends on a daily basis. ( We live in the same neighborhood) Their nests are never quiet … always full of innocent hullabaloo, merriment and exciting activities. Come stay with me, Kim, for a few days. I’ll bring you back some cutest two year old’s :)

    Your flowery-looking, flavorful galatte is a stunner. So easy to make and I’m sure it has the power to win anybody’s sore heart … since you put Rosemary in it!

  2. Oh my, this looks mouth-watering. Can I please come over for lunch soon? I happen to have a mandolin but more often than not just slice things on my own. How wonderful you got to experience the joys of a 2-year old. My 3 nieces and nephew were just here visiting and I enjoyed hugging and playing with them (and with my own 6-year old, too). When they left I slept for 10 hours one night, so I can relate with the napping. : )

  3. I love the addition of garlic. I always make them with a gouda and fontaine roux and replacing half of the potatoes with jerusalem artichokes (it makes the diners think I’m fancy, though it’s cheap in seed catalogs and the farmer’s market.) I shall have to add a bit of garlic as well next time.

  4. This looks so absolutely divine! I love the rosemary and the parmesan! I had never thought of using colby jack (which I LOVE) what a great idea. I happen to have two (not the terrible two sort of two…!) mandolins! ;) What ever my mom doesn’t want in her house (downsizing…again!) she gives to me. I have a house of duplicates! Have a sweet day my sweet Kim!

  5. Yay! I DO have a mandoline and I’m always looking for an excuse to pull it out so I am going to try these potatoes because my beloved would be enamored with them for sure. And yes to full body hugs and curiosity!

  6. I don’t have a mandoline either and had to make potatoes au gratin by slicing but it was easier than I thought! Your galette looks and sounds wonderful. So glad you got some grammy time!

  7. Great job slicing those spuds. I never know which is more work, slicing by hand or trying to use and clean the mandolin without taking off a finger. You know, I never knee this actually had such a lovely name. It and variations are a standby in my house since I use up leftover pork roast or beef this way.
    It certainly sounds like you had a great time with your grandson. I also think that 2 year olds for whatever reason have gotten a bad rap…I loved my daughter at 2 and 4 (well, I loved her at all ages but those were some of my favorite years).

  8. My mandolin is used so often it has its own name. I call her Flora and I have no idea why. There is nothing to improve on this dish. Do you find that fried potatoes in any fashion or potato casseroles always get big hits on your blog? It’s nifty.

  9. Sounds as though you had a delightful time with the little one… love this post… great recipe too!

  10. Your hand slicing skills, Miss Kim, are picture perfect! I love love galettes, and this potato beauty is an Easter dinner table must!! I did one of these beauties last week and added fennel and onions & pepperjack…oh, my we are on the same wavelength…down to the grand!! xox

  11. Hi Kim – this galette looks so tasty – I am definitely going to have to give it a try soon! Toddlers never cease to amaze with their energy and curiosity – I miss the days when my son was a little ‘un – he is 16 now – I don’t think I need to add much more to that!!

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