A simple and easy favorite potato galette with thin sliced potatoes, Sel Magique salt, shallot, garlic and butter. That's it! Use your favorite Sel Magique blend for bespoke flavor - the potato is a perfect canvas for other toppings too - think sour cream and caviar, chives, your favorite relish, a soft boiled egg ... so many choices. Enjoy!

Prep Time15

Cook Time50

cooling20

Total Time1 25

Course: Appetizer, dinner, lunch, Side Dish

Cuisine: French

Servings: servings

Equipment

Mandoline Slicer

Ingredients

4 tbs unsalted butter
2 tbs olive oil
2-3 large garlic cloves, minced
2 lbs russet potatoes, unpeeled and sliced about 1/8" thick. DO NOT rinse! you'll need the starch as a binder. = about 1.5 cups
2 large shallots, thinly slices
1.5 tsp Magique blend of your choice
1/2 tsp fresh black pepper
chopped parsley, for garnish

Instructions

Preheat oven to 425 degrees. Slice the potatoes with a mandolin and make sure not to rinse off the juice - that's starch and it will function as a binder for the finished galette. Place sliced potatoes in a large mixing bowl.
In a 10-inch oven safe skillet, over medium heat, melt the 1/4 cup of butter and pour in the two tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds, just until the garlic is fragrant. Remove from heat.
Pour all but about two tablespoons of the butter/oil/garlic mixture over the sliced potatoes in the mixing bowl. To the potatoes and butter, add the shallots, Magique and pepper. Use your hands to mix and coat all the potatoes with the salt, pepper, butter and garlic. Remember - always use slightly less Magique than you think, you can always add more later.
In the same cast iron skillet, start in the center and layer the potato and shallot slices in a circular pattern, slightly overlapping the potatoes and shallots. Work your way to the edges of the skillet and then start back in the center for the next layer.
Keep layering from the center outward until all the potatoes and shallots are in the skillet. It doesn't have to be perfect. Then pour any remaining butter, shallots and garlic from the bowl over the top of the potatoes.
Use your hands to firmly press the layered potatoes into the skillet.
Then, turn the burner on high and when the potatoes begin to sizzle (about 3-4 minutes), place the skillet into the preheated oven. Bake for 50 minutes.
Let the Potato Galette cool for 20 minutes.
Then take a fish spatula to gently loosen the potatoes from the edges. You can gently slide the fish spatula under the potatoes to be sure they will come loose from the skillet when we invert it onto a serving plate.
Place your serving plate upside down on the skillet, then flip to invert the Galette. Slowly lift off the skillet. If some of the potatoes go rogue and try to escape, just place them on top. If the skillet lift off isn't perfect, no big deal – just use your hands to pat the potatoes into a circular shape.
Sprinkle the top with finely chopped parsley and a little Magique. Slice the Potato Galette into wedges to serve. Enjoy!