Potato galette


Potato galette
This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions.

The galette is cooked in the oven in a tin and cut into portions for serving.

This is delicious on its own or with a good green salad on the side, but can also be used to accompany many other dishes.
71 K 2.9/5 (13 reviews)
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Last modified on: July 10th 2019
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For 4 people, you will need:

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Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
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Step by step recipe


Stage 1 - 5 min.
Potato galette : Stage 1
Rinse then peel and slice 2 spring onions (scallions), keeping the green and white parts separate.

Stage 2 - 4 min.
Potato galette : Stage 2
Pour 1 tablespoon olive oil into a small frying pan on high heat. When good and hot, lightly brown 2 slices smoked ham on both sides.



Set aside.

Stage 3 - 2 min.
Potato galette : Stage 3
Use the same pan to fry the white parts of the spring onions, adding a little oil if necessary. Salt and pepper, then cook for 1 or 2 minutes without colouring. Set aside.

Stage 4 - 2 min.
Potato galette : Stage 4
Cut the fried ham into strips.

Stage 5 - 7 min.
Potato galette : Stage 5
Peel 1 kg cooked potatoeses...

Stage 6 - 10 min.
Potato galette : Stage 6
...then put through a vegetable mill or grate.

Stage 7 - 2 min.
Potato galette : Stage 7
Put the mashed potatoes into a mixer bowl, start kneading on slow speed...

Stage 8 - 4 min.
Potato galette : Stage 8
...and mix in 4 egg yolks, one at a time, then salt and pepper.

Knead until smooth and evenly mixed.

Stage 9 - 2 min.
Potato galette : Stage 9
Finish by incorporating the ham strips, the cooked onion, the raw onion (green) and the finely chopped chives.

Stage 10 - 5 min.
Potato galette : Stage 10
Preheat the oven to 390°F (200°C).

FIll a non-stick tin or mould with the mixture and smooth the top with the back of a spoon or soft spatula.

Stage 11 - 30 min.
Potato galette : Stage 11
Bake for about 30 minutes.
Remarks
You can use whatever kind of ham you prefer: dry-cured or smoked, or even use bacon bits (lardons) instead.

If you don't have spring onions, or they are out of season, use a normal onion or shallots, but increase the amount of chives or add a little chopped parsley.
Keeping: One or two days in the fridge, covered with plastic film.
Source: Based on a recipe by Joël Robuchon.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %220 RDI=20 %60 RDI=9 %1,570 RDI=80 %6,550 RDI: 80 %
Per 100 g3 RDI=1 %20 RDI=1 %4 RDI=1 %110 RDI=6 %470 RDI: 6 %
Per person10 RDI=5 %50 RDI=5 %10 RDI=2 %390 RDI=20 %1,640 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg
How much will it cost?
  • For 4 people : 2.60 €
  • Per person : 0.65 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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