Jim Lampe
TVWBB 1-Star Olympian
a week ago or so, i watched an episode of America's Test Kitchen on PBS and they made Potato Galette.
it looked interesting enough to forego a portion of my usual NCAA basketball Saturday to watch the entire show.
and, of course, i tried to remember everything about the recipe, butt i lost alot of it...
so i surfed the Internet and found the entire recipe for POTATO GALETTE
I started with 5 nice Yukons and got my brand spanking new mandoline ready to slice them.
Thank you Kevin Kruger for the recommendation, I love it!
I only sliced three, thinking it was enough... after slicing, I soaked them in cold clean water, then laid them out to dry
melted butter, added corn starch, salt and pepper and mixed it all over the dried potato slices
then carefully layered a 10" cast iron skillet with the buttered taters...
placed the skillet on the stovetop over medium high heat for five minutes
while i tended to the other portion of last night's dinner.
After those five minutes, I sprayed a non-sticking cooking spray on some alum foil, placed that on the potatoes...
then laid an 8" cast iron skillet on the foil. Placed it all in a preheated 450º oven for 25 minutes.
earlier, i seasoned the pork steaks with Wee Willy's Dry Marinade Thanks Mike!!
and got those on the 26"OTG near a hickory and apple wood fire.
those will sit there for 'bout 2 hours.
meanwhile, back to the taters, the 25 minutes expired so i removed the 8" skillet
and the foil and returned the 10" skillet of taters BACK to the oven for another 25 minutes.
when that amount of time was up, i removed the skillet from the oven + flipped the potatoes out on a large plate.
There you have it. Potato Galette, lampe style.
back to the pork steaks, ...
they're done. and off the heat.
and everything, including Brussel sprouts, was served for dinner.
the pork steaks were very tasty ;D and the potato cake was EXCELLENT.
The only change i'll make next time I cook these is: I'll use MORE taters!
Thank you for stoppin' by, SoLong!
it looked interesting enough to forego a portion of my usual NCAA basketball Saturday to watch the entire show.
and, of course, i tried to remember everything about the recipe, butt i lost alot of it...
so i surfed the Internet and found the entire recipe for POTATO GALETTE
I started with 5 nice Yukons and got my brand spanking new mandoline ready to slice them.
Thank you Kevin Kruger for the recommendation, I love it!
I only sliced three, thinking it was enough... after slicing, I soaked them in cold clean water, then laid them out to dry
melted butter, added corn starch, salt and pepper and mixed it all over the dried potato slices
then carefully layered a 10" cast iron skillet with the buttered taters...
placed the skillet on the stovetop over medium high heat for five minutes
while i tended to the other portion of last night's dinner.
After those five minutes, I sprayed a non-sticking cooking spray on some alum foil, placed that on the potatoes...
then laid an 8" cast iron skillet on the foil. Placed it all in a preheated 450º oven for 25 minutes.
earlier, i seasoned the pork steaks with Wee Willy's Dry Marinade Thanks Mike!!
and got those on the 26"OTG near a hickory and apple wood fire.
those will sit there for 'bout 2 hours.
meanwhile, back to the taters, the 25 minutes expired so i removed the 8" skillet
and the foil and returned the 10" skillet of taters BACK to the oven for another 25 minutes.
when that amount of time was up, i removed the skillet from the oven + flipped the potatoes out on a large plate.
There you have it. Potato Galette, lampe style.
back to the pork steaks, ...
they're done. and off the heat.
and everything, including Brussel sprouts, was served for dinner.
the pork steaks were very tasty ;D and the potato cake was EXCELLENT.
The only change i'll make next time I cook these is: I'll use MORE taters!
Thank you for stoppin' by, SoLong!
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