Potato Galette Tips?
So I tried to make a potato galette following America's Test Kitchen's recipe. They make it in a 10-inch nonstick frypan which they liberally coated with melted butter. They briefly fry the galette on the stove, then weigh it down with a cake pan filled with pie weights and bake it in a 450 degree oven for 20 minutes. They remove the weight and cook uncovered another 20-25 minutes. They then are able to flip the galette out of the fry pan without much fuss. The final product is supposed to be a cohesive, solid galette that can be cut into without the thing falling apart.
So I tried to do this yesterday with a larger batch of potatoes, which prompted me to try the largest pan in my arsenal, a 5.5 qrt LC braiser. I was hoping the enamel would be nonstick enough to release the galette intact, but it unfortunately didn't work.
So now I'm thinking of trying it again with the next largest pan I have which is a SS 12'' AC fry pan - but I'm worried that if the enameled coating was sticky enough to ruin my last galette, this pan will not fare any better. I was hoping some folks who have made this kind of thing before might be able to save me some time and trouble - should I only try this with a nonstick pan? Is there some trick that I'm missing to get this to work on other cooking surfaces?
I think that if you butter the pan enough and allow it to cook enough, it'll crisp up and congeal together that it shouldn't be a problem.
I've sometimes had to cook on horrible pans and usually things stuck if 1. It wasn't hot enough to start 2. Didn't butter enough 3. Tried flipping too early.
I cut a circle of parchment paper and I put that at the bottom of my frying pan, works like a charm.