Potato gallettes

On Claire’s suggestion, we brought these back into the rotation after a long absence, and wow, they were delicious (and easy!). Julia Child steams her potatoes before grating, but I don’t bother because a) I’m a slacker and b) it doesn’t seem necessary.

To make 4 gallettes:

  • 2 baking potatoes
  • olive oil
  • salt & freshly ground white pepper to taste

Peel the potatoes and shred with a mandoline or grate with a box grater. Heat a small (6-inch) skillet over medium and film with a generous layer of olive oil. Add 1/4 of the shredded potatoes and press flat with a spatula. Season with salt and pepper. Cook until browned and then flip and cook the other side until browned. Keep hot in a 350F or so oven until ready to serve (I usually have 2 skillets going at once). If you’re an omnivore like me, serve with slices of pan-seared steak and deglaze the pan with a little water or wine. Plate up slices of steak on top of a gallette and pour the sauce over the steak so that some of it soaks into the gallette. Omnomnom.

2 responses to “Potato gallettes

  1. Is it necessary to squeeze the potatoes out with paper towels or something so they don’t end up mushy? I have trouble getting mine to brown.

    • I just shred them in the mandoline and throw them into the pan. I don’t flip them until I see them starting to brown around the edges.