POTATO GALETTE WITH WILD MUSHROOMS
Categories Mushroom Potato Side Bake Sauté Christmas Easter Thanksgiving Vegetarian Dinner Fall Winter Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add mushrooms and garlic to 2 tablespoons butter remaining in skillet; sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
- Position rack in bottom third of oven and preheat to 450°F. Brush two 9-inch-diameter cake pans with 1 1/2-inch-high sides with some of melted butter from bowl. Line bottom of pans with parchment paper; brush generously with melted butter. Add potatoes and minced thyme to bowl with remaining melted butter; toss gently to coat. Season potatoes generously with salt and pepper.
- Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly. Top each with second layer of potato slices. Top each with half of mushrooms. Cover each with remaining potatoes, dividing equally. Divide any remaining butter in bowl between pans.
- Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.)
- Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
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Yelvin Haig Caraballo
[email protected]This recipe is easy to make and the flavor is amazing!
Md hridoy khan Md fajle rabbi
[email protected]This galette was a disaster!
Frost King
[email protected]I thought this recipe was just okay.
colin patton
[email protected]This galette was a bit bland for my taste.
Gopal Balaylkoti
[email protected]This recipe is a keeper!
afshanazhar ayesha
[email protected]I'm not a fan of mushrooms, but I loved this galette!
Ramim Rahman
[email protected]This galette is a great way to use up leftover potatoes and mushrooms.
Damian Binder
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make, but the flavor was just average.
Scott Underhill
[email protected]This recipe was a disaster! The galette fell apart when I tried to flip it.
Martin Garcia
[email protected]I thought this galette was just okay. The flavors were a bit bland for my taste.
Bebesongin Cano
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. It's a great way to use up leftover potatoes and mushrooms.
Ayden Menzel
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this galette. The potatoes and cheese were so flavorful that they overshadowed the mushrooms.
Malachi Young
[email protected]I made this galette for a brunch party and it was a huge success. Everyone loved it! The combination of potatoes, mushrooms, and cheese was perfect.
Nitish Tiger
[email protected]This galette was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Angel meme Woart
[email protected]I followed the recipe exactly and it turned out perfectly. The galette was golden brown and crispy, and the mushrooms were tender and flavorful. I served it with a simple green salad and it was a hit with my family.
Millicent Mselema
[email protected]This potato galette with wild mushrooms was an absolute delight! The flavors were so rich and earthy, and the texture was perfectly crispy on the outside and tender on the inside. I especially loved the addition of the herbs, which really brought the