Potato and Apple Galette
Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 30 minutes
Flavored with tart apples, this simple but elegant pancake is the perfect accompaniment to our Seared Duck Breast with Pinot Noir Sauce. The pancake is sliced into wedges, which make attractive garnishes on the plate. The potato will soak up some of the fruity sauce from the duck.
- 4 large russet potatoes, about 2 lb. total, peeled
- 2 Granny Smith, pippin or Gravenstein apples, peeled, halved, cored and grated
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- 1 tsp. coarse salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Preheat an oven to 200°F.
Using the large holes on a handheld grater-shredder, shred the potatoes into a colander. Press out any excess liquid, then transfer to a large bowl. Stir in the apples, egg and flour until well mixed, then stir in the salt and pepper.
In a 12-inch nonstick fry pan over medium-low heat, melt the butter with the olive oil. Add the potato mixture and, using a heatproof spatula, spread it evenly, then press down on it to bind it together. Cook until golden brown on the underside, about 15 minutes. Slide the galette out of the pan onto a flat plate. Invert the pan over the plate and carefully flip the plate and pan together in one quick motion, then lift off the plate. Return the pan to the heat and continue to cook until the other side is golden brown, about 15 minutes more.
Remove from the heat and let the galette rest in the pan for a few minutes. Transfer to a heatproof plate and place in the oven to keep warm until ready to serve, up to 30 minutes. Cut into 12 wedges to serve. Serves 6.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).