One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
This beautiful potato galette is a delicious and light dish perfect for impressing dinner guests this holiday season. It’s a lighter alternative to scalloped potatoes and the crispy quality of the galette — reminiscent of potato chips — is nothing short of indulgent. Our teens had a fabulous time arranging the potato slices and brushing the layers with oil!
Crispy Potato Galette
(Adapted from The New York Times)
Serves 8
4 pounds baking potatoes, scrubbed clean and dried
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tablespoon fresh rosemary or sage, finely chopped
½ cup grated sharp cheddar, parmesan
Salt and pepper to taste
1. Preheat the oven to 450°F and grease the bottom of a 9-inch skillet with olive oil.
2. Combine garlic and olive oil in a small bowl and set aside.
3. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline, thinly slice the potatoes. Cover the skillet bottom with a layer of potato slices, overlapping them. Brush the potatoes with some oil, sprinkle them with some of the herbs, and season them with salt and pepper. Repeat with the remaining potatoes, oil and rosemary. Top the potatoes evenly with cheese.
4. On the stove, heat the galette over medium-high heat until it begins to sizzle. Transfer the skillet to the middle of the oven, and bake the galette for 25 minutes, or until golden and the potatoes are tender. Cut into wedges and serve warm.