...so much greater than the sum of its parts. Crispy potatoes, sour cream, and dill might just be one of the most delicious combinations out there, and it also happens to be a beautiful and impressive looking dish. Potatoes are obviously a very versatile ingredient, and this is a great way to serve them for brunch or for dinner with a slightly more elegant feel. It also requires very few ingredients which is always nice.
A couple things to keep in mind
- Dry the potatoes out on kitchen towels for a while if you can to get as much of the water out as possible. Pressing on them with a paper towel at the end helps.
- Don’t be afraid to really let this crisp up during the stovetop step. The potatoes get silky and creamy in the oven, but in order to get them brown and crispy on what will eventually be the top—don’t skimp on this part!
(adapted slightly from Cook’s Illustrated)
Yields 6-8 servings
2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced no more than ⅛ inch thick (mandolin works great for this)
5 T butter, melted
1 T cornstarch
1 tsp salt
Freshly ground black pepper
2 tsp chopped fresh rosemary
Dill Sour Cream
Yields ½ cup
½ cup sour cream
2 T chopped dill
Squeeze of fresh lemon juice
Salt and pepper to taste
Adjust oven rack to lowest level and preheat to 450 degrees. Place potato slices in a large bowl of cold water. Swirl with your hands to remove excess starch, then pick up the slices and place in colander to drain. Spread potatoes onto kitchen towels and thoroughly dry.
Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet then overlap slices in a circle around the center slice, followed by an outer circle of overlapping slices. Place remaining sliced potatoes on top of first layer, and repeat until all the slices have been used, arranging so they form even thickness.
Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray a piece of aluminum foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place a cake pan on top of foil and fill with pie weights or dried beans. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake for 20 minutes.
Make dill sour cream while the galette is baking.
Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when a knife is inserted into the center, 20 to 25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use oven mitt when handling), until the galette releases from the sides of the pan (should only take 2 to 3 minutes).
Off heat, place cutting board over the skillet. Using one hand to hold the cutting board in place and one hand on skillet handle, carefully invert the skillet and cutting board together. Lift the skillet off the galette. Ta-da! Your beautifully browned potato gallette. Cut into wedges to serve with a dollop of dill sour cream.