Buttery Crisp Potato Cake
Brittany is a region in the northwest corner of France with chilly sea weather, so potatoes and other hearty foods are extremely popular there. The local potatoes are buttery yellow, but any potato will do for this recipe; even sweet potatoes would be excellent. This dish, galette de pommes de terre, not only looks especially pretty but also is a good way to use up leftover potatoes. It is simple to make, and the potato mixture can be prepared ahead of time. Serve this light golden brown cake with an artichoke or steamed vegetables and mustard.
NotesMind Refresher: Serve with loving kindness.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationkosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, rich, salty
- 5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked
- 2 cups (300 g) all-purpose flour
- 1 cup (8 ounces or 250 g) butter, melted
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- 1 egg yolk, beaten
Preheat oven to 425°F (200°C).
Mash potatoes in a medium bowl with a fork to make about 4 cups.
Mix in flour, butter, salt, and pepper.
On an ungreased cookie sheet, shape potato mixture into a 9-inch (22.5-cm) circle, ½ inch (1.2 cm) thick.
Brush egg yolk on top (the egg makes a brown glaze), using a brush or your fingertips.
Bake 35-40 minutes or until golden brown and firm to touch.
Transfer to a serving plate and cut into wedges at the table.
2008 Sharon Louise Crayton