Saturday, December 3, 2011

POTATO GALLETTES


Thinly sliced potatoes are tossed with seasonings and onions which
have been sauteed in olive oil, then baked to a crispy perfection 
in this pretty side dish. 


Prepare a 12-cup muffin tin by lining with foil and spraying with oil.
Place a layer of potato slices in the bottom of each muffin cup.


Sprinkle a heaping teaspoon of cheese over the potato slices.


Repeat layering potatoes and cheese until all ingredients are used up.


Finish with cheese mixture on top.


Bake until the tops are golden and potatoes are tender.
Makes a lovely side for a steak or meatloaf.

MINI POTATO GALETTES

3 tbsp. olive oil
½ cup finely chopped onions or shallots
5 medium russet or Yukon Gold potatoes
1/8 tsp. ground thyme
(OR 1 tbsp. finely chopped fresh thyme)
½ tsp. salt
¼ tsp. pepper

Line a 12-cup muffin tin with squares of foil; coat with cooking spray.
Foil should extend over muffin cup edges to create handles.

In a skillet, saute oil and onions until tender but not browned.
Remove from heat and cool.
Peel potatoes and slice thinly; toss with thyme, salt and pepper.
Add to onion mixture and stir until well coated.

¼ cup cream
1 cup shredded cheddar cheese
½ grated Parmesan cheese

Place a layer of potatoes in the bottom of each muffin cup.  Pour
½ tsp. cream over potatoes in each cup.  Sprinkle a heaping teaspoon of
cheese mixture into each cup.
Repeat layers (gently pressing potatoes to pack down) until all
ingredients are used up and muffin cups are filled, finishing with
cheese mixture on top.
Bake in preheated 375° oven for until tops are golden and
 potatoes are tender when pierced with a fork, about 45 to 55 minutes.
Let rest for 10 minutes before lifting out with foil handles and gently
pulling away foil.  Serve immediately.

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