Crispy & Cheesy Potato Galette
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6-7 medium yukon gold potatoes
2 tbsp melted butter
2 tbsp olive oil
1 cup Emmentaler cheese (can sub gruyère)
2/3 cup parmigiano Reggiano (grated)
2 tbsp Chef’s Shake Gourmet Blend (The Spice Hunter)
1 tbsp Smoked Paprika (The Spice Hunter)
1 tbsp Smoky Chili (The Spice Hunter)
Chives to taste
Salt to taste
- Slice your potatoes real thin, I used a mandolin.
Remove excess moisture from the potatoes.
Mix the Emmentaler and parm. Add the smoky chili and smoked paprika to the cheese and mix it well with your hands.
Preheat the cast iron with a touch of olive oil.
Add the melted butter and 2 tbsp olive oil to the potatoes with the salt and chef’s shake seasoning.
Start layering your potatoes on the cast iron, starting from the center. After each layer put some cheese, then more potatoes. Repeat for about 6-7 layers. Make sure the last layer is potatoes and not cheese.
Cover the top of the potatoes with parchment paper and add something heavy.
Cook on the stove at medium high for about 8 -10 min.
Remove the parchment paper and bake at 400 for 30-35 min.
Scrape the sides of the potatoes really well with a knife. Place the parchment on top of the potatoes again, flip it onto a cutting board. Add flaky sea salt, more parm and chives.