We had a hankering for something potato-y and crispy this weekend, so naturally we picked the most time intensive dish possible. A potato galette. Thinly sliced potatoes filled with sausge, onions and eggs. Delicious.
But it’s not for the faint of heart.
Ingredients – adapted from America’s Test Kitchen
~4 Medium sized red potatoes, thinly sliced (1/8″ or less)
1 onion, thinly sliced
1 package of Jimmy Dean Sausage
4 Tbs of butter
1 Tbs cornstarch
1 tsp salt
1/2 tsp pepper
1. Move the rack to the bottom of the oven and preheat to 425-450F
2. Rinse the the thinly sliced potatoes and dry completely. We spread them out on towels and patted dry.3. Melt 4 Tbs of butter and combine with cornstarch, salt, and pepper. Toss with dry potato slices (I know….this seems counterproductive, but it’s worth it!)
4. Begin heating a nonstick, ovenproof skillet over med-high heat. Melt the remaining 1 Tbs of butter and spread around the pan.
5. Beginning laying down potato slices. Start with 1 in the center and beginning working your way out and slightly up the side, continue layering the potatoes until you’re out – I was able to do approximately 3 layers.
6. Continue cooking the potatoes until they are a little translucent
7. Spray a piece of foil, lay on top of potatoes and place something heavy on top – i.e. pie plate with weights
8. Transfer the pan to the oven and bake for 20 minutes
9. While the potato cooks, carmelize the onions and cook the sausage
10. After 20 minutes, remove the pan of potatoes and add the onions and sausage. Whisk the 4 eggs and pour over the top.
11. Return to the oven and cook an additional 20 minutes.
12. After 20 minutes, remove from the oven and serve!