A while back I was contacted and asked if I might like to create a recipe using Klondike Rose™ potatoes (a red-skinned, yellow-fleshed potato). I didn’t have to think about this one very long. We’re a potato-loving family.
I put these potatoes through their paces. I mashed them. I baked them. I fried them. And no matter how I cooked them, these potatoes were great (and you can’t say that about every potato). I also love that these potatoes don’t need to be peeled. Of course, you can peel them if you like, but if you’re like me and not a fan of that whole potato peeling thing, this is a great potato to just use as it is. The red skin on these potatoes is actually so pretty in potato salads or in mashed potatoes.
After all my potato cooking, this is the dish I wanted to share. It combines 3 of my favourite flavours – goat cheese, caramelized onions and crispy potatoes. And let’s face it, there’s really nothing better than crispy potatoes.
For this dish, the potatoes are thinly sliced (I used a mandolin, but you don’t need one to make this dish), layered in a frying pan with goat cheese and caramelized onions, and baked until crispy on outside and soft and buttery on the inside. You’ll want to be sure to salt each layer to bring out the best flavour in the potatoes. Salt and potatoes belong together! I like to finish with a sprinkling of Maldon salt, just for good measure.
Goat Cheese and Caramelized Onion Potato Galette
Summary: This will server 4 as a side dish. If you’re serving more, you can double the recipe and make 6 potato layers instead of 3, then cut into 8 slices. Adjust the cooking time up to 50-60 minutes. As with all potato dishes, be sure to salt well to bring out the best flavour in the potatoes.
- 1 medium onion, cut in half and thinly sliced
- 5 – 6 large Klondike Rose™ potatoes (no need to peel)
- 2 oz. (60 g.) goat cheese (about 1/3 of a small log)
- 1 Tbsp. butter, melted
- 1 Tbsp. olive oil
- Salt and pepper, to taste
- Combine the 1 Tbsp. melted butter and the 1 Tbsp. olive oil in a small bowl. Set aside.
- Slice onion in half from top to bottom and peel outer layers. Remove root ends and then slice thinly. Separate the individual slices.
- Heat a non-stick skillet over medium heat on the stove top. Add 1 Tbsp. of the butter/olive oil mixture and add the onions. Stir to coat well in butter. Cook, stirring, until translucent. Reduce heat slightly. Sprinkle onions with a bit of salt and a generous pinch of sugar. Continue cooking, stirring every few minutes, adding a Tbsp. or two of water occasionally when the pan starts to seem dry, until the onions caramelized. This will take 25-30 minutes.
- Meanwhile, slice potatoes very thinly with a mandoline or a knife. Lay slices onto paper towel to dry them a bit, blotting the top with paper towel as well.
- Prepare a cast-iron or other oven-proof skillet by brushing with a bit of the butter/olive oil mixture. Lay overlapping potato slices on the bottom, starting with a ring around the outside and continuing to the centre, until the bottom is completely covered. Sprinkle with salt and pepper. Spread 1/2 of the caramelized onions evenly over the potatoes. Crumble 1/2 of the goat cheese over the onions. Add another layer of potatoes. Salt and pepper and then top with the rest of the onions and goat cheese. Top with a final layer of potatoes. Press down lightly to compress. Brush the top with the butter/olive oil mixture and a final sprinkling of salt and pepper.
- Heat an element on the stove to medium high and also pre-heat your oven to 400° F.. Place the skillet with the potatoes onto the burner and allow to cook until the bottom is sizzling and steam rises from the sides. Immediately place into pre-heated oven and cook, undisturbed, for about 40 minutes, or until potatoes are tender (I use a knife to test. If your slices are thicker, it will take longer to cook).
- Switch oven to broil setting and broil for about 5 minutes or until the top is golden and crispy.
- Top with a bit of Maldon salt and freshly ground black pepper.
- Use a spatula to loosen the galette on the bottom and then slide onto a cutting board. Cut into slices and serve.
Number of servings (yield): 4