Potato Galette with Shallot Confit and Truffle Oil

[Guest guest]

I had something similar to this at a restaurant in Whistler last weekend.

It had blanched spinach on top and was served with cooked baby carrots.

Delicious.

 

*Sharon*

 

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Potato Galette with Shallot Confit and Truffle Oil

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* Exported from MasterCook *

 

Potato Galette with Shallot Confit and Truffle Oil

 

Recipe By :Lane Crowther

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 tablespoons butter -- (1 3/4 sticks)

8 large shallots -- (about 10 ounces) th

1 tablespoon sugar

1/2 teaspoon dried thyme

3 1/4 pounds Yukon Gold potatoes -- sliced 1/16-1/8-inch

1 1/2 tablespoons minced garlic

2 1/2 teaspoons chopped fresh thyme

3 teaspoons truffle oil -- (3 to 4)

 

Heat 2 tablespoon butter in heavy large skillet over medium heat. Add

shallots and stir to break up, about 3 minutes. Season with salt and pepper.

Sprinkle with sugar. Reduce heat to low. Cover and cook 30 minutes, stirring

occasionally. Uncover and increase heat to medium. Cook until shallots are

caramelized, stirring frequently, about 6 minutes.

 

Preheat oven to 350 degrees F. Place potatoes in large bowl. Melt remaining

12 tablespoons butter with garlic in heavy small saucepan over low heat.

Brush bottom and sides of 12-inch-diameter round cake pan with butter. Line

bottom with parchment. Pour remaining butter over potatoes and toss to coat.

Arrange 1 layer of neatest potato slices in concentric circles in pan,

overlapping slices. Season with salt and pepper. Sprinkle with 3 tablespoons

shallot confit and 1/2 teaspoon thyme. Repeat layering 4 more times.

 

Complete with final layer of potatoes. Season with salt and pepper. Bake

uncovered 30 minutes. Cover and continue to bake 1 hour. Uncover and bake

until top browns, about 20 minutes. Invert onto large tart pan bottom.

Remove parchment. Cut into wedges. Drizzle with truffle oil and serve.

 

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6156.htm "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 272 Calories; 16g Fat (52.5% calories

from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol;

174mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 3 Fat; 0 Other

Carbohydrates.

 

NOTES : Can be made in individual 4-inch tartlettes or make 1 large galette

and cut it into wedges for a simple and quicker version.

 

Cooking.com Tip: To finish this side dish, drizzle each piece with white

truffle oil before serving. Just a few drops of this aromatic oil adds

intense flavor to risottos, pastas, fish dishes and salads.

 

Nutr. Assoc. : 0 0 0 0 4600 0 0 0

 

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<IngR name= " butter " unit= " tablespoons " qty= " 14 " code= " I " >

<IPrp>

(1 3/4 sticks)

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<IngR name= " shallots " unit= " large " qty= " 8 " code= " I " >

<IPrp>

(about 10 ounces) thinly sliced (generous 2 1/2 cups)

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<IngR name= " sugar " unit= " tablespoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " dried thyme " unit= " teaspoon " qty= " 1/2 " code= " I " ></IngR>

<IngR name= " Yukon Gold potatoes " unit= " pounds " qty= " 3 1/4 " code= " I " >

<IPrp>

sliced 1/16-1/8-inch thick

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4600

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<IngR name= " minced garlic " unit= " tablespoons " qty= " 1 1/2 " code= " I " ></IngR>

<IngR name= " chopped fresh thyme " unit= " teaspoons " qty= " 2 1/2 "

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<IngR name= " truffle oil " unit= " teaspoons " qty= " 3 " code= " I " >

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(3 to 4)

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<DirT>

Heat 2 tablespoon butter in heavy large skillet over medium heat. Add

shallots and stir to break up, about 3 minutes. Season with salt and pepper.

Sprinkle with sugar. Reduce heat to low. Cover and cook 30 minutes, stirring

occasionally. Uncover and increase heat to medium. Cook until shallots are

caramelized, stirring frequently, about 6 minutes.

</DirT>

<DirT>

Preheat oven to 350 degrees F. Place potatoes in large bowl. Melt remaining

12 tablespoons butter with garlic in heavy small saucepan over low heat.

Brush bottom and sides of 12-inch-diameter round cake pan with butter. Line

bottom with parchment. Pour remaining butter over potatoes and toss to coat.

Arrange 1 layer of neatest potato slices in concentric circles in pan,

overlapping slices. Season with salt and pepper. Sprinkle with 3 tablespoons

shallot confit and 1/2 teaspoon thyme. Repeat layering 4 more times.

</DirT>

<DirT>

Complete with final layer of potatoes. Season with salt and pepper. Bake

uncovered 30 minutes. Cover and continue to bake 1 hour. Uncover and bake

until top browns, about 20 minutes. Invert onto large tart pan bottom.

Remove parchment. Cut into wedges. Drizzle with truffle oil and serve.

</DirT>

</DirS>

<Srce>

Cooking.com

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<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6156.htm " />

<Note>

Can be made in individual 4-inch tartlettes or make 1 large galette and cut

it into wedges for a simple and quicker

version. & #013; & #010; & #013; & #010;Cooking.com Tip: To finish this side dish,

drizzle each piece with white truffle oil before serving. Just a few drops

of this aromatic oil adds intense flavor to risottos, pastas, fish dishes

and salads.

</Note>

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