When getting giddy over the start of 20 weeks of football last week, I spent a few days coming up with this beauty. These potatoes are shaved thin as potato chips, and stacked with plenty of flavor, and an excellent side dish - for your tailgate or homegate.
They are a perfect accompaniment to grilled steak, hamburgers or brisket. Enjoy!
Gridiron Chef 'Doc'
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- 1/4 cup fresh minced garlic
- 1/2 cup minced shallots, finely chopped
- 3 tbsp EVO
- 1 tbsp softened butter
- 1 lb. potatoes - trimmed of irregularities
- .5 tsp fresh thyme, lightly chopped
- .5 tsp fresh oregano
- Sea/kosher salt and pepper to taste
- 1 cup of fresh goat cheese
- 1/2 cup of cheddar
- .5 cup cream
- 1/2 cup parmesan cheese
1. Combine shallots & olive oil in small saucepan & bring to simmer for 2 min., add garlic, and continue for three min. on medium.
2. 2. Heat oven to 375*F.
3. With softened butter, grease bottom and edges of a pie or tart pan (Note: you can use a spring cake pan as long as you grease the side and the bottom).
4. Place pan on a rimmed baking sheet lined with foil.
5. Shave potatoes as thinly as possible (side of a standing cheese grater works well).
6. Put potato slices in a mixing bowl, then shallots, garlic olive oil mixture.
7. Add chopped herbs, and then lightly toss to coat potatoes.
8. Layer bottom of pan with slices, overlapping slightly completing one layer of potatoes; then season with of salt and pepper and some goat cheese and cheddar cheese.
9. Repeat several more layers (usually, you can fit at least 4 layers per medium depth pie/tart plate).
10. Top with some Parmesan cheese.
11. Bake until top is a reddish golden brown and potatoes are tender in all places - about 60 minutes.
12. Remove and cool 10 minutes minimum.
13. Move a sharp knife around the edges to loosen the potatoes.
14. Cut the Galette into pie slices and serve hot.
Recipe supplied by Gridiron Chef "Doc" Dockeray - Tailgate Homegate Media Network