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Make ahead potato galette

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I won't have a lot of time tomorrow to cook New Year's Eve dinner. I'm hoping to assemble a potato galette this evening, store it in the refrigerator overnight, and cook it tomorrow. Has anybody tried this? Were you happy with the results?

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  1. When I make one it uses raw potatoes, which are peeled, sliced and layered with butter. Unless you plan to cook it ahead of time and then reheat, how are you planning to keep the potatoes from oxidizing?

    1 Reply
    1. re: escondido123

      exactly. you can cook it tonight and reheat it tomorrow, but i never am pleased with that result.

    2. The Julia Child method from The Way to Cook calls for steaming the russet potatoes whole with skin on the night before until partially done (about 15 minutes) and then refrigerating overnight. (I've gotten away with just a few hours refrigeration). When the potatoes are cold, peel and grate on the large hole side of a grater. You then salt and pepper them and press into a non-stick pan with a good amount of clarified butter. Cook until brown on one side then flip and brown on the other.

      You could grate the potatoes early in the day and hold them in the fridge without fear of the color changing or the grated potato discoloring since it's already partially cooked. Seems like it will suit your needs just fine.

      3 Replies
      1. re: agoodbite

        I didn't know you could do that. So as long as they're cooked on the outside the underdone inside will be fine. Good to know, thanks.

        1. re: escondido123

          Sure thing. I found a blog post detailing the method here. She uses oil and I use either clarified butter or a mix of oil and butter. It's so simple it's nearly foolproof.

          http://www.peaceandloveinthekitchen.c...

        2. re: agoodbite

          Do you think you could use this to make a potato gratin? Partially steam them and then instead of grating, slice them thinly and then layer them or would they fall apart?

          ETA: opps! This was suppose to be in reply to agoodbite's Julia Childs post.