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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Potato Galette with Ham, Rosemary, and Goat Cheese (from Robin Miller's 'Robin Rescues Dinner')

PREP TIME: 15 minutes • COOK TIME: 20 to 25 minutes

A galette is typically a rustic free-form pie that's flatter than one baked in a pie pan. But since I try to find variations on every dish, I created a galette using thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outra­geously good, if I do say so myself! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving. I like to serve this with Butter Lettuce with Pistachios and Mint Vinaigrette from the salad section.

Cooking spray
2 large Yukon Gold potatoes (about 1 pound total), cut into l/8-inch ­thick slices
Salt and freshly ground black pepper
1/2 cup thinly sliced red onion
1 cup diced cooked ham
1/2 cup crumbled fresh goat cheese
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese

1. Preheat the oven to 375°F. Coat a large baking sheet with cooking spray.

2. Arrange the potato slices in slightly overlapping rows on the prepared baking sheet, making a l0-inch square or slightly larger circle. Spray the potatoes with cooking spray and season with salt and pepper. Arrange the onion slices, ham, and goat cheese over the potatoes and sprinkle the top with rosemary, oregano, and Parmesan cheese.

3. Bake for 20 to 25 minutes, until the potatoes are golden brown and tender. Cut the galette into pieces and serve.

Serves 4

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