Potato and rosemary galette
This galette will prove to you why potato bake is the perfect side to your main meal. With warm herbs of rosemary and garlic combined with melted butter and Dutch cream you won't be able to stop at just one piece.
- 1 hr cooking
- Serves 8
Print
Ingredients
Potato and rosemary galette
- 50 gram butter, melted
- 1 teaspoon finely chopped rosemary
- 1 clove garlic, finely chopped
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1.2 kilogram dutch cream or desiree potatoes, very finely sliced
Method
Potato and rosemary galette
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Put melted butter into a small bowl. Add rosemary, garlic, salt and pepper.
- 3Brush butter over base and sides of a 20cm pie tin or frying pan.
- 4Place a layer of potatoes into tin, starting in centre and fanning pieces out over base, to form a petal pattern. Brush with some butter and cover with another layer of potatoes.
- 5Repeat process until all potatoes have been used. Brush remaining butter over top of potato.
- 6Bake galette 1 hour, or until crispy and golden. Serve in thick wedges with grilled steak, if desired.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
