Golden Potato Galette with Parmesan
This delightful Golden Potato Galette, inspired by celebrity chef Anne Burrell's recipe, is a crispy, savory take on the classic Pommes Anna. It showcases the natural flavors of russet potatoes enhanced with a generous layer of grated Parmigiano cheese and a lush drizzle of extra virgin olive oil, which replaces the traditional butter for a healthier twist. Ideal for a cozy dinner or as a stunning side dish for gatherings, this dish is simple yet elegant. The trick to achieving perfect layers and a crispy exterior lies in the technique—layering, compacting, and baking to perfection. The result is a visually stunning, golden potato cake that is deliciously creamy on the inside and crispy on the outside. Serve it warm, cut into wedges, and watch as every bite delights your guests!
N/A
Servings
210
Calories
4
Ingredients
Ingredients
Russet potatoes
3 (Scrubbed clean and thinly sliced on a mandolin.)
Extra virgin olive oil
to taste (For greasing the pan and brushing layers.)
Grated Parmigiano cheese
3/4 cup (For layering and garnishing.)
Kosher salt
to taste (For seasoning layers.)
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
Prepare an 8-inch nonstick sauté pan and a mandolin slicer for uniform potato slices.
3
Scrub the russet potatoes clean and slice them very thinly using the mandolin. It’s crucial to work quickly to prevent discoloration. Do not submerge the potatoes in water to keep the natural starch.
4
Liberally coat the bottom and sides of the sauté pan with extra virgin olive oil.
5
Begin layering the potato slices in concentric circles starting from the center of the pan. The first layer will be the top when flipped, so make it aesthetically pleasing.
6
Brush each layer with olive oil, and every second or third layer, sprinkle with grated Parmigiano and a pinch of kosher salt.
7
After each layer, press down firmly to compact the potatoes, ensuring they hold together during cooking.
8
Continue layering until all potato slices are used (from the two remaining potatoes).
9
Place the sauté pan over medium heat and cook until the olive oil starts to sizzle and the bottom of the potatoes turns golden brown.
10
Once browned, transfer the pan to the preheated oven and bake for 20 to 25 minutes.
11
After baking, carefully cover the pan with a tight-fitting lid. Drain the excess oil by gently tilting the pan to let it drip out.
12
Flip the pan carefully, so the potato cake lands on the lid, then slide it back into the pan so the golden brown side is facing up.
13
Return the cake to the oven and bake for an additional 10 to 15 minutes, or until the potatoes are tender enough to pierce with a fork.
14
Once done, cut the galette into wedges and serve warm, garnished with additional grated Parmigiano if desired.
Nutrition Information
11.25g
Fat
22.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Golden Potato Galette with Parmesan?
It is a crispy, savory potato cake layered with cheese and olive oil, inspired by the classic Pommes Anna.
Who inspired this specific recipe?
This recipe is inspired by the technique of celebrity chef Anne Burrell.
Which type of potatoes are best for this galette?
Russet potatoes are used because their natural starch helps hold the layers together.
Should I peel the potatoes before slicing?
The recipe suggests scrubbing them clean and then slicing them thinly; peeling is optional but not explicitly required.
Why shouldn't I wash the potato slices?
You should not submerge them in water to preserve the natural starch, which acts as a binder.
What tool is recommended for uniform potato slices?
A mandolin slicer is used to achieve the necessary very thin and uniform slices.
Can I use butter instead of olive oil?
While traditional recipes use butter, this version uses extra virgin olive oil for a healthier twist.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees F (220 degrees C).
What size pan is needed for this recipe?
An 8-inch nonstick saute pan is recommended.
How do I start the layering process?
Begin by layering the potato slices in concentric circles starting from the center of the pan.
How often should I add Parmigiano cheese?
Sprinkle grated Parmigiano cheese and a pinch of salt every second or third layer.
Why is it important to press down on the layers?
Pressing down firmly compacts the potatoes so the galette maintains its shape when served.
Do I need to cook it on the stove before baking?
Yes, place the pan over medium heat until the oil sizzles and the bottom layer turns golden brown.
How long does the first round of baking take?
The first bake in the oven takes approximately 20 to 25 minutes.
How do I handle the excess oil after baking?
Cover the pan with a tight-fitting lid and gently tilt it to drain the excess oil out.
What is the proper way to flip the galette?
Flip the pan so the potato cake lands on the lid, then slide it back into the pan with the golden side up.
How long is the second bake?
Return it to the oven for an additional 10 to 15 minutes.
How do I check if the galette is fully cooked?
The potatoes are done when they are tender enough to be easily pierced with a fork.
How should the final dish be served?
Cut the galette into wedges and serve it warm, optionally garnished with more cheese.
Is this recipe suitable for vegetarians?
Yes, this dish is classified as vegetarian.
How many calories are in a serving?
Each serving contains 210 calories.
What is the total fat content per serving?
One serving has 11.25g of fat.
How much protein does this recipe provide?
Each serving provides 7.5g of protein.
What is the carbohydrate count for this dish?
There are 22.5g of carbohydrates per serving.
Why is it important to work quickly with the potatoes?
Working quickly prevents the potato slices from discoloring due to oxidation.
How much cheese is required in total?
The recipe calls for 3/4 cup of grated Parmigiano cheese.
What kind of salt is used for seasoning?
Kosher salt is the recommended seasoning for the potato layers.
Can this be used as a holiday side dish?
Yes, its elegant presentation makes it a great choice for festive or special gatherings.
What texture should the interior of the galette have?
The interior should be deliciously creamy, contrasting with the crispy exterior.
Is the pan coated with anything?
Yes, the bottom and sides of the pan should be liberally coated with extra virgin olive oil.