Potato galette
Yield: 6-8 servings INGREDIENTS
21⁄2 pounds Yukon Gold potatoes, unpeeled, sliced 1⁄8-inch thick
5tablespoons unsalted butter, melted, divided use 1tablespoon cornstarch
11⁄2 teaspoons chopped fresh rosemary leaves 1 teaspoon salt and 1⁄2 teaspoon ground pepper Aluminum foil, nonstick vegetable spray
DIRECTIONS
1: Adjust oven rack to lowest position and heat oven to 450 degrees. Place sliced potatoes in large bowl and fill with cold water. Swirl to remove excess starch, then drain in colander. Give the colander a shake. Spread potatoes on towels and dry thoroughly.
2: Whisk 4tablespoons melted butter, cornstarch, rosemary, salt and pepper in large bowl. Add potatoes and toss until thoroughly coated. Add remaining 1tablespoon melted butter to 10-inch, ovenproof, nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet, then overlap slices in circle around center slice, followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranged so they form an even thickness.
3: Place skillet over medium-high heat and cook until potatoes are sizzling and slices around edge start to turn translucent, about 5 minutes. Spray 12-inch square of aluminum foil with vegetable oil spray. Place foil, sprayed side down, on top of potatoes. Place a 9-inch round cake pan on top of foil and fill with 2 cups of pie weights (or 1pound of uncooked dried beans or rice). Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20minutes.
4: Remove cake pan and foil from skillet. Continue to cook in the oven until paring knife can be inserted in center with no resistance, 20-25minutes. Being careful of hot skillet handle, return skillet to medium heat on stovetop and cook, gently shaking pan (remember, handle will be hot), until galette releases from sides of skillet, 2-3minutes. Carefully slide galette onto large plate, place cutting board over galette and gently invert plate and cutting board together, then remove plate. Using a serrated knife, gently cut galette into wedges and serve immediately.
Source: “The Complete Autumn and Winter Cookbook,” by America’s Test Kitchen ($34.99)