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- 3 large russet potatoes
- ½ cup grated Gorgonzola cheese
- ¼ cup olive oil
- ¼ cup grated Parmesan
- 1 T fresh rosemary, chopped
- ¼ t cayenne
- 1 t salt [or to taste]
- Slice potatoes as thin as possible [I use my 1 mm food processor blade].
Place slices in large bowl and soak in cold water, changing water frequently
until it’s no longer cloudy. Ideally, this should be done for 1-2 hours or
longer, to remove as much starch as possible, but you could shorten this time.
- Place potatoes in a large plastic bag, add the olive oil, rosemary, and
cayenne, and salt. Shake to cover well.
- Place a cast iron skillet (or other oven proof cooking pan), over high
heat. Layer potatoes in a spiral, starting in the center and working out.
When first layer is complete, reduce heat to simmer. Sprinkle grated cheese
on the layer. Repeat, using remainder of potatoes and cheese. End with a
layer of potatoes. Carefully move the hot skillet to a 350 deg oven, and bake,
uncovered, 20’.
- To serve, remove the very hot skillet from the oven. Use
a spatula to ensure nothing sticks to the sides of the pan. Then place a
dinner plate on top of the skillet, and turn the combination upside down. The galette
should fall out onto the plate. [If it doesn't come out in one beautiful
piece, never fear - invoke Julia Child and tell people this is how it's
supposed to look.]
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