This recipe is an adaptation of Julia Child’s recipe for Giant Straw Potato Galette from “Julia Child & More Company,” one of two companion cookbooks to her PBS series, “Julia Child & Company.”
This variation is a little easier to prepare than her original, but still produces a delicious finished product.
Julia’s recipe called for the potatoes to be cut into matchstick pieces, pressed into a non-stick pan and cooked on top of the stove like a pancake.
She also used clarified butter to help prevent sticking. Check out the original version: Giant Straw Potato Galette.
Oven-Roasted Potato Galette
- 4 good-sized Idaho baking potatoes, about 2 lbs
- 3 to 4 tablespoons butter
- Salt & freshly ground pepper
- Preheat the oven to 425°. Coat a 10-inch pie plate or shallow tart pan with nonstick cooking spray.
- Place the butter in a glass measure and microwave it for a few seconds until melted.
- Slice the potatoes into very thin slices (a mandoline is good for this task), and distribute them in the bottom of your pie plate in a spiral fashion, 2 layers deep.
- Season with salt and pepper and brush with melted butter, then repeat the process, 2 layers at a time with the remaining potatoes.
- Try to be speedy because the potatoes start to discolor rather quickly when sliced so thin. Also, be sure to cover your top layer completely with the melted butter so it browns up nicely in the hot oven.
- Bake for 20 to 30 minutes, keeping an eye on the degree of browning.
- When done, the potatoes will shrink away from the sides of the dish slightly and be fork-tender in the middle.
- Allow to cool slightly and cut into wedges for serving.