Potato and Comté Galette
To preserve the natural starch in the potatoes, do not soak them in water. To prevent darkening, use the potatoes immediately after they’ve been peeled and shredded. The coarse shredding blade attachment of a food processor will make fast work of preparing the potatoes.
- 2 tablespoons unsalted butter, melted
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1½ teaspoons coarse salt
- Freshly ground black pepper
- 1 whole nutmeg
- 1½ cups coarsely shredded Comté
- Heat the oven to 450°F. Set a 9-inch cast-iron skillet over low heat and melt the butter. Transfer half of the melted butter to a small bowl. Brush the remaining butter evenly along the bottom and up the sides of the pan. Keep warm over low heat.
- Coarsely shred the potatoes and transfer to a large bowl. Working quickly, make an even layer in the skillet using about one-third of the shredded potatoes. Sprinkle with ½ teaspoon of the salt, a grinding of black pepper, and a light grating of nutmeg. Top with one-third of the cheese. Layer with another one-third of the potatoes. Season with ½ teaspoon salt and more pepper and nutmeg, and top with a sprinkling of cheese. Layer the remaining potatoes. Drizzle with reserved melted butter and press down on the potatoes with the back of the spatula. Sprinkle the remaining ½ teaspoon salt, a grinding of black pepper, and a light grating of nutmeg. Top with an even layer of the remaining cheese.
- Set the skillet on top of the stove over medium heat. Cook about 10 minutes, until the potatoes sizzle and the edges turn brown.
- Transfer the skillet to the oven and bake 25 minutes, or until the cheese is golden brown and the potatoes are tender when tested with the tip of a knife. Remove from the oven and let stand 10 minutes. Cut into wedges, and serve hot.
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