Description
Rustic Asiago rosemary galette celebrates hearty potato comfort with crisp pastry edges and rich herbal notes. Mediterranean-inspired pastry delivers elegant simplicity perfect for weekend gatherings where you’ll savor each delicate, golden-edged slice.
Ingredients
Scale
Potatoes:
- 2.5 pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8 inches thick
- 1 cup Asiago Cheese – grated
Seasonings and Spices:
- 8 tablespoons unsalted butter – melted and divided
- 1 tablespoon cornstarch – divided
- 5 large cloves garlic – roasted and minced
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh rosemary leaves – chopped
Optional Garnishes:
- Fresh rosemary
- Sour cream or creme fraiche
- Grated parmesan or asiago cheese
Instructions
- Thoroughly rinse sliced potatoes under cold running water, gently agitating to eliminate excess starch. Carefully drain and meticulously pat dry using clean kitchen towels or paper towels.
- Create a flavorful coating by whisking together of melted unsalted butter, cornstarch, finely minced garlic, kosher salt, freshly ground black pepper, and finely chopped fresh rosemary in a spacious mixing bowl.
- Gently fold the dried potato slices into the aromatic butter mixture, ensuring each slice receives an even, luxurious coating.
- Prepare a large cast iron skillet by generously swirling the remaining melted butter to completely cover the bottom and sides of the pan.
- Artfully arrange the coated potato slices in a precise circular pattern, delicately sprinkling grated Asiago cheese between each layer to create a visually stunning and flavor-packed galette.
- Position the skillet on the lowest oven rack and roast at 425°F (218°C) for 25-30 minutes, or until the potatoes develop a golden-brown, crispy exterior and the cheese melts into a tantalizing, bubbling crust.
Notes
- Prep potatoes in cold water to remove excess starch, ensuring a crispy texture and preventing sticking.
- Use a cast iron skillet for even heat distribution and perfect golden-brown crust formation.
- Layer potatoes carefully in a circular pattern, creating an attractive and visually appealing galette.
- Sprinkle Asiago cheese between potato layers for enhanced flavor and melty goodness.
- Position oven rack at the lowest level to guarantee bottom crispiness and prevent burning.
- Coat potatoes thoroughly with herb-infused butter mixture for maximum flavor penetration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 280 cal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg