This is a rustic potato galette inspired by a recipe I came across in one of my foodie magazines and the idea of a mixed vegetable-based oven-roasted side dish to serve with and for grilled and roasted meats.
I love the flavors in this galette as they meld together in the roasting process, the thinly mandoline sliced potatoes are just beautiful and cook wonderfully in the oven.
This dish fits my Italian gypsy food soul while satisfying every type of foodie at my tavola alongside my piccata di vitello or any other favorite roasted or grilled meat.
rustic smoked gouda, tomato, spinach & potato galette
1 pound or more of small white thin-skin on potatoes, washed, scrubbed & dried
2 medium ripe red tomatoes
small bunch of fresh spinach
fresh garlic cloves, minced (to taste)
fresh basil, chopped
sliced good-quality imported smoked gouda cheese
Preheat your oven to 375 to 400 degrees.
Slice the tomatoes into thin slices and place on a large flat plate, set aside. Saute the spinach leaves in a drizzle of olive oil and salt lightly taste, set aside.
Slice the potatoes on a mandoline into paper thin slices and place in a large tea towel to remove some of the excess water.
Once drained, place them in a large deep bowl and drizzle very lightly with olive oil, add sea salt and pepper to taste, minced garlic to taste and using your hands mix well until coated evenly.
Add some chopped parsley, mix well and cover with plastic and set aside.
Using a large flat baking sheet, coat the bottom with cooking spray or a light drizzle of olive oil. Begin to layer the potato slices on the bottom in a freeform shape. Add the tomato slices next, sprinkle very lightly with salt and pepper, scatter some of the sauteed spinach next, a scattering of fresh torn basil leaves and end with torn slices of the smoked gouda. Drizzle very, very lightly with olive oil.
Continue the layering process in this fashion until you end up with your top layer using the last of the potato slices.
Lightly Drizzle the top layer of potato rounds with olive oil and add some sea salt and pepper to taste; and if you’d like a good sprinkle of grated parmigiano cheese for a flavor boost(adds to the salty crunch when roasted.)
Place the layered galette into the oven on the middle rack and let roast for approximately 1 hour (it will begin to lightly brown and bubble.)
Check the doneness of the inner potatoes by piercing with a fork (will be very soft and tender when done.)
When completely cooked through, place your oven on broil for only about 3 to 4 minutes or so… depending on your oven’s heat index to yield the delicious crispy top layer shown in my photos.
Remove from oven and let cool slightly before serving.
Note: Photography by Annette Venditti