GALETTE DE POMMES DE TERRE
It is served cut in wedges like a cake.
It has a rich butter flavor, the outside layer is crisp while the
inside is soft. Individual gaieties can be cooked in small gratin
dishes.
Serves 4
11/2 lb (700 g) waxy-variety potatoes
11/2 oz (40 g) butter
11/2 fl oz (40 ml) oil
salt, pepper, grated nutmeg
Peel and slice the potatoes very thinly
and evenly (a mandoline takes the fag out of this) and rinse in plenty
of cold water.
Heat the butter and oil and spread the
drained and dried potato slices into the pan.
Turn the heat down, cover the pan and
leave to cook for 15 minutes.
Carefully turn the pancake over and let
the underside brown for 5 minutes.
Season with nutmeg, salt and pepper and
serve slices cut from the pan or turned out whole on a flat dish.
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