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potato gallette for 10

am planning xmas dinner - which will be pork shoulder braised in milk - very marcella hazan but with a nod toward molly stevens - since this time i'm braising it in the oven and adding a drop more flavoring with some garlic and thyme.
so my oven will be busy and at a low temperature - 250 or 300.
my idea for a starch was to do a kind of potato gallette (i have a mandolin to slice the taters) that could be cooked off the day before and then gently reheated for the dinner. but i want to do something that isn't so dairy heavy - because of the milk that will be the sauce for the pork and i do a kale salad with celery root and parm and i don't want so so so much milk-heavy.
first of all - one traditional round gallette won't cut it. could i do one on either a sheet pan or such and then cut it in squares?
and i'd love suggestions for recipes - am i even looking for a galette? or is it called something else??

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  1. I've loved making this Potato and Leek Tart from Extra Virgin:
    http://www.cookingchanneltv.com/recip...

    I've also made it using store-bought pie dough. It's very easy and can be made ahead of time and gently reheated. I'd serve warm or room temp, not hot.
    It looks smashing, too!

    1. What about potatoes Anna in a casserole dish instead of pie plate?

      1. Not exactly a traditional Christmas dish, but maybe a potato kugel would fit the bill. You can bake it in a pan then cut it into squares for serving. There are lots of recipes out there. I'd choose one that's got lots of onions, and/or shallots or leeks.

        1. In “The Way to Cook” Julia Child has a recipe for individual potato galettes made with clarified butter or olive oil; no additional dairy. Potatoes are boiled until almost cooked, then grated and tossed with s&p. About ½ a cup of the mixture is sautéed for about four or five minutes until browned and crusty, then flipped and cooked on the other side. These can be made ahead of time and reheated in a 425F oven, so you can make them in batches and make as many of them as you need.

          1 Reply
          1. re: JoanN

            Love this recipe. I steam the potatoes the day before, so all that's left is shredding and frying - and they do hold well. These taste amazing - much better than potato pancakes w/egg, flour, etc. They're potato perfection. Shout out to Julia!

          2. you can make this in a big casserole dish, like a 9x13.

            slice the potatoes as planned, toss them in a BIG bowl with a wee bit of olive oil. layer as normal, seasoning each layer with LOTS of salt, dried thyme and espelette powder.

            wrap tightly with foil and bake at 400 about 40-60 minutes. uncover and finish baking til top and bottom are browned.

            if you're doing this a day ahead, don't fully brown. bake til potatoes are soft and then finish browning on t-day while turkey rests.

            with a milk braised pork, i would not serve any other dairy.

            would you consider noodles or rice instead? something to act as a bed for the pork and sauce?

            33 Replies
            1. re: hotoynoodle

              i think i am going to try a small casserole in this style. perhaps some butter in with the olive oil. if that doesn't work, i may default to celery root mashed potatoes.

              1. re: redgirl

                won't the celery root mash have tons of dairy? i make potatoes the way i suggested quite often. it's pretty fool-proof, regardless of the quantity.

                1. re: hotoynoodle

                  yes...which is why i stayed away. would it help to add a drop of chicken stock to your method to give the bottom more adhesiveness - like a cake that graduates up to the crispy top?

                  1. re: redgirl

                    Yes - by adding stock you end up with pommes boulangere, which is basically just a gratin with stock instead of cream. Google for recipes and you'll find a ton. I think they'd go beautifully with your pork.

                    1. re: biondanonima

                      jumping up and down...i hadn't known the name for what i was instinctively searching for. you're brilliant!

                      1. re: biondanonima

                        I didn't know that's what they were called either. Have made many times off an old recipe and they're delicious. Kind of creamy but with no milk/cream involved.

                        The recipe I have is sliced potatoes with olive oil or butter, chopped herbs, stock, and a breadcrumb mixture broiled on top at the end. Really good and flavorful.

                      2. re: redgirl

                        i like a crispy bottom and top, so do not add stock. feel free to do so if that's more what you want!

                        1. re: hotoynoodle

                          hotoynoodle...you're helping on both my threads! i may have to invite you to xmas dinner!!!

                          1. re: redgirl

                            lol.

                            well, i am not cooking this christmas!

                            1. re: hotoynoodle

                              ok...boulangere potatoes are now set. with stock (because i want that more compacted bottom and crispy top. i've seen different suggestions for type of potato... what do you think of red bliss? i'm even thinking i won't peel them.

                              1. re: redgirl

                                not my favorite for this sort of thing. not sure where you are? i usually use maine potatoes -- or russets.

                                and yeah, no need to peel. gives extra texture.

                                1. re: hotoynoodle

                                  thanks. i was wondering. am in nyc. can get anything really. what is a maine potatoe by variety??? or are they called that?

                                  1. re: redgirl

                                    ya know, i never thought about it, lol. we just buy them since they are local-ish. they seem to be general all-purpose, so like i said, russets would do just as well.

                                    1. re: hotoynoodle

                                      ok. menu and guest list is set: pomme boulangere are on!
                                      so 2 questions:

                                      1. trying to get a handle on amount for 12 guests - maybe 2 pans? but advice on how much poundage for potatoes would be greatly appreciated.
                                      2. dinner is on wed. at 5pm. can i prep and cook them off on monday evening then put in fridge until wednesday's reheat? (i'm making them with chicken stock for a moister bottom and a crispy top (at least hoping for that) (trying to work around a day out with guests in the city for tuesday). a little worried them might get too mushy from cook to reheat.
                                      thanks.

                                      1. re: redgirl

                                        how big are the pans? ;)

                                        figure about 1/2 pound potatoes per person. i always err on the side of more, hating to run out of anything.

                                        i do make mine ahead and re-heat. the point of your version with the stock is for the potatoes to absorb the moisture, so making them ahead would still be ok, but not quite the "same" as being made a few days ahead. don't sweat it. :)

                                        1. re: redgirl

                                          The amount will depend on how many other dishes you're serving and whether you're serving family style or plating in the kitchen. One 9x13 should be enough if you're going to plate it yourself, but if you're going family-style I'd do one 9x13 and one 8x8, just to make sure you have enough for seconds, etc.

                                          1. re: biondanonima

                                            THANKS both.
                                            appetizers will be served - olive, cheese, some small crostini
                                            then 4 dishes buffet style -
                                            pork braised in milk
                                            broccoli rabe with garlic/anchovies and pepperoncino
                                            pomme boulangere
                                            and either a big kale salad with celery root or caesar salad.

                                            1. re: redgirl

                                              Well, since you don't have a ton of heavy apps and you're doing a buffet, I'd make at least the 9x13 plus an additional 8x8, maybe even two 9x13s if you know your guests are potato fans. Will you be serving bread with this feast as well? If so, you'll probably be fine with the smaller amount.

                                              1. re: biondanonima

                                                no bread with dinner. a bit of bread with appetizers (for cheese and crostini). i think you're right...2 pans (and it will make for yummy leftovers). now to figure out how to get it all in my fridge plus all the other stuff!!!

                                              2. re: redgirl

                                                not everybody likes assertive greens and you're serving 2. instead of kale or caesar, maybe consider a fennel/citrus salad? tangerines or clementines with raw fennel, all dressed with a sharp vinaigrette.

                                                another option would be a shaved carrot salad with preserved lemon.

                                                or roasted red/yellow/orange peppers with parsley and a lemony vinaigrette.

                                                these will add more color to the buffet too. :)

                                                1. re: hotoynoodle

                                                  these are great suggestions. hmmm.... considering...

                                                  1. re: redgirl

                                                    I would use Yukon Golds. Since they have such thin and smooth skins, you don't have to peel them.

                                                    1. re: John E.

                                                      Agreed - I love Yukon Golds for gratins. They're my favorite potato for just about everything, actually.

                                                      1. re: biondanonima

                                                        i did some research and settled on yukon gold, in fact! am making a test run of a smaller pan tomorrow - complete with fridging and reheating them for dinner wed. night. intend to carmelize onions first for between the layers.

                                                        1. re: redgirl

                                                          onions sitting a couple of days in between the potatoes are going to make for a much more oniony-flavored dish -- if that's what you want. they also will be adding quite a bit of liquid, in addition to the broth.

                                                          1. re: hotoynoodle

                                                            hmmm... good to think about. glad i'm doing a practice run.

                                                            1. re: redgirl

                                                              ok then HELP NEEDED! i am so glad i've done a test run because some things worked and others did not and i need a bit more help in adjusting.

                                                              here's what i did:

                                                              2-2/14 lb yukon gold sliced thin on mandolin
                                                              1 lb yellow onion - i sauteed it in olive oil and butter very low and slow so they wilted but didn't really go brown.

                                                              i buttered the baking dish then a layer of potatoes then 1/3 of the cooked onions and salt, pepper, dried thyme and a touch of dried rosemary.. coarse sea salt and fresh ground pepper.

                                                              then i put in (what turned out to be) way too much hot chicken stock - 3 cups. yikes. 1/2 hour in i could see they were drowning so i siphoned off over 1 1/2 cups (and, hotoynoodle mentioned this) some of it may have been generated by the onions even tho they were already sweated down). then i put some butter on top.
                                                              i had the oven at 350 but think it should be 375.
                                                              i put it in covered for 1 hour then let it go another 45 min. before i was satisfied a lot of the liquid had absorbed.

                                                              good: i got the layers i like but
                                                              bad: the bottom layers are TOO mushy. i think this is from too much initial liquid?
                                                              bad: i was too heavy handed on the pepper and it's too pronounced. will cut back.
                                                              bad: not sure i like the rosemary in it.

                                                              some thoughts:
                                                              1. not sure i love the onions - but waiting for my husband to taste it and put in his 2 cents. ideas to punch up the flavor?
                                                              2. even tho there is milk in the pork i'm making...i could see putting a small amount of cream in this. good idea or bad idea? if i'm cutting the liquid to 1 1/2 cups - maybe 1.2 cup of cream and the rest stock??
                                                              3. is it too moisture logged because i put in too much liquid to start??
                                                              4. i actually think they will benefit from being cooked and then resting in the fridge because in just an hour of rest, they have become more of a stacked casserole than a jiggly mess of taters.

                                                              thanks thanks and thanks.

                                                              my edit: my husband just tasted - he's in agreement - tho he likes the onions feels they will be too pronounced after a day or two in the fridge.

                                                               
                                                               
                                                              1. re: redgirl

                                                                so are you skipping the onions?

                                                                i don't use much rosemary, it can be too strong, so most often i use dried thyme. be GENEROUS with salt --potatoes are a travesty when undersalted. :) you could add some crisped pancetta in there too.

                                                                am guessing 1 cup of broth would have been plenty with your experiment here. just use enough broth to reach the top layer of potatoes and then cook til it's all absorbed. you can then remove the foil to brown the top. sometimes i need to put this kind of thing on a lower rack to brown the bottom too.

                                                                1. re: hotoynoodle

                                                                  yes...am skipping the onions. you were right...too strong.
                                                                  do you think i could put 1/4 cup of cream and 3/4 cup of broth to good effect?
                                                                  also...think you are right about the salad...thinking i will do a platter of thinly sliced fennel with oranges - on a bed of butter lettuce - with a drizzle of olive oil and some aged basalmic. color and brightness.

                                                                  1. re: redgirl

                                                                    A little cream mixed in wouldn't hurt, but I'd probably go with more butter and less broth (IMO, there's nothing better than butter with potatoes)! Instead of rosemary (which can be strong), you could use a little fresh thyme, plus maybe a SMALL amount of roasted garlic instead of the onions for more of a flavor punch. You could also add a little parmesan cheese - not enough to make them "cheesy," but just enough for that umami kick. In fact, simmering a rind in your stock before pouring it over the potatoes might be enough.

                                                                    1. re: biondanonima

                                                                      with the milk sauce for the pork, i'd skip cream or cheese entirely in the spuds, but i LOVE the idea of the parm rind in the stock!

                                                                      i did suggest pancetta which also is umami-rich. :)

                                                                      1. re: hotoynoodle

                                                                        I saw the pancetta suggestion, which sounds wonderful - knowing me, I'd use both! "Too much dairy" is not a phrase in my vocabulary! :)

                                                                        1. re: biondanonima

                                                                          lol thanks! ok...intend to roast a few heads of garlic (which i need for broccoli rabe - and will do that.
                                                                          i have rinds so this sounds perfect.
                                                                          taters
                                                                          small amount of stock with rind
                                                                          small amount of roasted garlic
                                                                          i may sprinkle a teeeeeeeeeeeeeeeeeeny drop of parm in there. skipping the pancetta because i have SOOOO much pork going on - main and apps.