A galette is a French round flour based pancake that can be filled with a variety of fillings. This particular recipe is called Apple and Potato Galette, but is more like a giant apple and potato hash brown pancake. Either way, it’s tasty and filling and goes perfect with brunch.
I adopted the recipe from a Williams and Sonoma recipe. I think you could add lemon zest to the batter to give it a kick. You can also serve it with various cheeses, like goat cheese or a blue cheese. This recipe makes 12 good sized wedges.
Apple and Potato Galette Ingredients:
- 4 large russet potatoes, peeled
- 2 Granny Smith, pippin or gravenstein apples, peeled, halved, cored and grated
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon coarse salt
- freshly ground black pepper
- 2 tablespoons unsalted butter (optional)
- 2 tablespoons olive oil or canola oil
Grate the potatoes into a colander. I utilized my food processor to quickly grate the potatoes. Then press the potatoes into the colander to drain out excess liquid and transfer the potatoes to a large bowl. Add the grated apple, the eggs, flour, salt and pepper.
In a large (12 inch) frying pan (non-stick preferably) over medium-low heat, add the oil (and optional butter). If you do not use the butter, increase the olive oil by 1 tablespoon. Add the potato mixture to the frying pan. Use the back of a spatula to flatten the mixture in the pan. Cook until golden brown on the underside for approximately 15 minutes. Then flip the galette over in the pan. To do this, first, use the spatula to loosen the galette in the pan by sliding the spatula under the galette to ensure it is not sticking to the pan. Then place a plate over the galette in the pan. Flip the pan completely upside down with one hand while holding the plate over the galette with the other. Carefully remove the pan – I used the stove edge to rest the pan on while holding the pan upside down. The galette should be on the plate. Then slide the galette back into the pan. Cook the galette for another 15 minutes until the second side is golden brown.
Remove the galette from the pan. Allow to cool slightly before cutting into wedges. Garnish with chopped parsley and goat cheese.