Sliced Potato Gallette
A beautiful addition to any dinner table, this Sliced Potato Gallette is a showstopper potato dish! Ideal served with fish, meat or a simple salad.
Sliced Potato Gallette
Ingredients
- 1500 g Blas y Tir Rudolph Potatoes
- 100 g Butter, melted
- 100ml Stock
- 1 Bunch of Spring Onions, finely chopped
- 0.5 Bunch of Thyme, picked & chopped
- Salt & Pepper, to season
Method
- Butter a 6inch/15cm baking dish (ideally round) and line with grease proof paper. Butter again and set aside in fridge.
- Prepare all ingredients ready and then slice all potatoes thinly.
- Place slices of potatoes into layers in a rosette shape around the bottom of the basin (do this twice).
- Then on each continuing layer add spring onions, thyme and seasoning with a splash of butter.
- Continue until basin is full with sliced potato and then pour on stock, cover basin with foil and bake for 1 and a half hours at 160°C.
- Allow to stand for 5 mins and turn out onto serving dish.
Top Tip
Make sure the tin is fully greased before beginning to add the potatoes, as you do not want the gallette to stick.
Make sure you are not using a loose-bottomed baking tin. Although tempting, you are adding liquid to this mix, and the liquid will seep out of this sort of tin.