Potato Galette with Cheddar Crust

I know what you’re thinking. It’s time to stage an intervention. I promise no more potato recipes at least for a few weeks. Deal? I just couldn’t help myself. This idea had been floating around in my mind for a while and I finally found some time to make it happen, in between preparing a few sweet treats. You’ll have to wait until next week for those! 

This is kind of awesome. How can you not love such a classic combination of flavors? Layers of thinly sliced potatoes, shredded cheese and salty bacon are packaged in a flaky cheddar crust. It’s mild in flavor and would be perfect as a side or even a main course if you dare. Of course, a side salad would go perfect next to this. Get some greens in there. You won’t hear me say that much but really it’s so true here. A good tangy dressing drizzled over a bed of lettuce. Ahh… I need a salad. I must have a fever.

Yield: Makes 8-10" galette or serves 4-8

Cook Time: 45-50 minutes

Potato Galette with Cheddar Crust

Ingredients:

Crust ingredients:

  • 1 1/4C all purpose flour
  • 1/2 tsp salt
  • 1/2C cold unsalted butter, cut into cubes
  • 3-4 tbsp ice water
  • 1/2C sharp cheddar cheese, shredded

Galette ingredients:

  • 1 cheddar crust
  • 3 medium potatoes
  • 3 slices thick cut bacon, cooked and roughly chopped
  • 1C Monterey Jack cheese, shredded
  • 1/4C heavy cream
  • salt, pepper and cayenne to taste

Directions:

In a food processor, pulse flour, salt and butter until course. Add ice water. Pulse until mixture holds together. Add cheddar cheese, pulsing until a a ball forms. Form into a disc, wrap in plastic and chill for a minimum of 30-45 minutes or longer as needed. Dough should be medium firmness to roll out.

Preheat oven to 350 degrees.

Roll dough out on a silicone mat or lightly floured surface into desired size, transfer to a parchment lined baking sheet. Sprinkle dough lightly with cheese. Layer 1/2 of the potato slices, to within 2" from the edge of the crust. Season potatoes as desired, top off with 1/2 of the remaining cheese and 1/2 of the bacon crumbles. Repeat potato layer. Fold up crust edge, brushing lightly with olive oil. Sprinkle with remaining cheese and bacon. Slowly drizzle heavy cream under the crust edges.

Bake for 45-50 minutes. Slice and serve warm.

Crust recipe source: Martha Stewart