Sunday, January 09, 2005

Potato Galette

click photo to enlarge
Oak Platter - Old Bedford Mercers

Paper Chef #2 Competition

Although the French did not eat potatoes until late in the 18th Century, once they were introduced by Parmentier they became a staple food in many countries. Frugal housewives have always sought ways to use leftovers and boiled, mashed potatoes make a great crust to enclose other small bits of food.

Rub the inside of a baking dish with butter and shake bread crumbs all over--this helps to make the galette easy to remove from the pan and yields a nice golden crust to the galette. Save some bread crumbs to sprinkle on the top to add color, as well. Pat mashed potatoes that have shredded cabbage and crumbled bits of bacon or ham stirred in all over the bottom and sides of the buttered and crumbed dish.

Make a filling by cubing leftover roast chicken and some bits of gruyere cheese, to which you add lemon juice, olive oil and salt and pepper to taste. Once the filling has absorbed the oil and lemon juice, spoon it into the prepared potato crust. Smooth the rest of the mashed potatoes and shredded cabbage over the meat and cheese and sprinkle on the reserved bread crumbs. Lower into your dutch oven and bake in the coals until the top of the galette is golden. Remove the kettle from the fire and carefully take the galette out. Let the galette cool until the potato crust subsides a little to set it. Slice and serve warm. Also good cold.

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