Recipe

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.

Jul 18, 2014 3:35am
  • 1 hr cooking
  • Serves 8
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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
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Put melted butter into a small bowl. Add rosemary, garlic, salt and pepper.
  • 3
    Brush butter over base and sides of a 20cm pie tin or frying pan.
  • 4
    Place 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.
  • 5
    Repeat process until all potatoes have been used. Brush remaining butter over top of potato.
  • 6
    Bake galette 1 hour, or until crispy and golden. Serve in thick wedges with grilled steak, if desired.

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