Ready for something other than mashed potatoes? Try these delicious potato galettes as an alternative to standard potato side dishes. They are simple to make and, best of all, can be made in advance and heated when you are ready to serve them!
The Recipe
by volume by weight
2 ounces wild mushrooms 56 grams wild mushrooms
1 clove garlic 5 grams garlic
6 tablespoons butter 84 grams butter
1 large russet potato 300 grams russet potato
1 tablespoon fresh thyme 3 grams fresh thyme
Directions
Slice the mushrooms and mince the garlic.
Melt 2 tablespoons of the butter in a sauce pan and add the mushrooms and the garlic. Continue to cook until the mushrooms and garlic are golden.
Remove from the pan and melt the remaining butter. Peel and slice the potato very thinly. Toss the potato with the melted butter and add the thyme and plenty of salt and pepper to taste.
Heat the oven to 425F. Place the ring molds on a silicone mat or parchment lined pan. Line the bottom of each mold with a layer of potato slices.
Top the potatoes with a layer of the mushroom mixture and then add another layer of potatoes to fill the ring mold.
Be sure to spread any butter remaining in the bottom of the dish over the tops of the galettes!
Bake in the oven for 20 minutes until the tops begin to brown slightly. Use a large spatula to flip the potato galette and rings over to continue baking on the other side. Let bake until the potatoes are golden and crispy, another 10 to 15 minutes.
These potato galettes make a great side dish for all kinds of entrees!
Alternatives
Use this recipe as a base for all kinds of ideas. If you want the galettes to be thicker, simply assemble them in a deeper ring or cake pan. Don’t like mushrooms? Leave them out. Use a mix of herbs instead of just thyme. Don’t want them to be so crispy? Bake them just until the potatoes are tender in the middle.
You can also make one large galette rather than several small ones and serve it in wedges. If you make a large galette, a cake pan lined with parchment works well. I flip smaller galettes over to crisp both sides but it is not necessary to do so and it is impossible to do when making a large galette in a cake pan.
These potato galettes are delicious on their own or served with sour cream or creme fraiche.They can also be made earlier in the day. Simply cover them and keep at room temperature until almost ready to serve. Heat them in the oven for approximately 10 minutes along with the main course and then serve hot.
