Description
Golden-brown Crispy Potato Galette with smoked salmon dazzles culinary enthusiasts with its elegant French-inspired charm. Rich layers of buttery potatoes and delicate salmon create a luxurious experience you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) Russet or Yukon gold potatoes, peeled and sliced into 1/8-inch thick rounds
- 1 cup (100 grams) Parmigiano Reggiano, grated
Flavor Enhancers:
- 6 tablespoons (85 grams) unsalted butter
- 3 cloves garlic, smashed and peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Garnish:
- Flaky sea salt
Instructions
- Calibrate the oven temperature to a high 425F (220C) for optimal potato crisping.
- Meticulously peel and slice potatoes into uniform thin rounds, placing them in a spacious mixing vessel.
- Activate a 10-inch cast-iron skillet over medium flame, melting butter until it becomes golden and fragrant.
- Infuse the melted butter with minced garlic, incorporating salt and black pepper for depth of flavor.
- Drench potato slices with the aromatic garlic butter, ensuring each slice is thoroughly coated.
- Construct the galette’s foundation by carefully positioning potato rounds in a circular pattern, starting from the skillet’s center with elegant overlapping.
- Generously dust each potato layer with grated Parmesan, creating delectable cheesy intervals.
- Methodically continue layering potatoes and cheese until the entire mixture is incorporated.
- Gently compress the top layer to guarantee uniform thickness and consistent cooking.
- Shield the skillet with aluminum foil, baking for an initial 20-minute period at 425F.
- Unveil the foil and continue roasting for an additional 25-30 minutes until the surface transforms into a golden, crispy landscape.
- Allow the galette to rest and slightly cool before transferring to a serving platform.
- Whisk creme fraiche with bright lemon juice and fragrant dill in a preparatory bowl.
- Gracefully spread the herbed creme fraiche across the galette’s surface.
- Artfully drape smoked salmon slices over the creamy base.
- Embellish with finely sliced red onions, briny capers, delicate chives, and additional dill fronds.
- Conclude by sprinkling flaky sea salt to elevate the dish’s complex flavor profile.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the crispiest texture and best golden-brown color.
- Slice potatoes uniformly thin using a mandoline for consistent cooking and an elegant presentation.
- Pat potato slices completely dry before tossing with butter to prevent soggy layers and ensure maximum crispiness.
- Try alternative toppings like gravlax, trout, or herb-infused cream cheese for dietary variations.
- Lower the carbohydrate content by substituting half the potatoes with thinly sliced sweet potatoes or turnips.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 245
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg