A showstopping side? Believe it. With its crispy crust and layered presentation, this pretty potato galette will try not to steal the spotlight from your holiday bird and other brown accompaniments, but we make no promises.
The recipe, featured in “The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You’ll Ever Need” (America’s Test Kitchen; $35), offers tips for even cooking and great browning, including slicing the potatoes 1/8-inch thick and starting it on the stovetop in an oven-safe nonstick skillet, then sliding it onto the bottom rack of a hot oven.
America’s Test Kitchen’s Potato Galette
Serves 6 to 8
Ingredients:
2 1/2 pounds Yukon Gold potatoes, unpeeled, sliced 1/8 inch thick
5 tablespoons unsalted butter, melted, divided
1 tablespoon cornstarch
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon table salt
1/2 teaspoon pepper
Directions:
Adjust oven rack to lowest position. Heat oven to 450 degrees. Place sliced potatoes in a large bowl and fill with cold water. Swirl to remove excess starch, then drain in a colander. Spread potatoes on dish towels and dry thoroughly.
Whisk 4 tablespoons melted butter, cornstarch, rosemary, salt and pepper together in a large bowl. Add potatoes and toss until thoroughly coated.
Add remaining tablespoon melted butter to a 10‑inch oven-safe nonstick skillet and swirl to coat the bottom. Place 1 potato slice in the center of the skillet, then arrange overlapping slices to form a circle around the center slice, followed by an outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form an even thickness.
Place the skillet over medium-high heat and cook until potatoes are sizzling and slices around edge of galette start to turn translucent, about 5 minutes. Spray a 12‑inch square of aluminum foil with vegetable-oil spray. Place foil, sprayed side down, on top of potatoes. Place 9‑inch round cake pan on top of the foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake for 20 minutes.
Remove cake pan and foil from skillet. Continue to roast until a paring knife inserted in the center of the galette meets no resistance, 20 to 25 minutes.
Being careful of the hot skillet handle, return the skillet to the stovetop, with the burner set on medium heat and cook, gently shaking the pan (reminder: skillet handle will be hot), until the galette releases from sides of skillet, 2 to 3 minutes. Carefully slide galette onto a large plate; place a cutting board over galette, and gently invert plate and cutting board together, then remove plate. Using serrated knife, gently cut galette into wedges; serve immediately.
— From America’s Test Kitchen’s “The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You’ll Ever Need” (America’s Test Kitchen; $35)
