Ingredients:
|
Directions:
Fill medium-sized bowl two-thirds full with cold water. Peel potatoes, dropping each potato into the cold water as you finish peeling it. One by one, pat the potatoes dry with paper towels and grate in a food processor or with the coarse side of a grater. Rinse and dry bowl.
Combine shallot, potatoes, nutmeg, salt and pepper to taste in a medium-sized bowl.
In a medium skillet, melt butter over medium-high meat until sizzling. Add potatoes, pressing them down with the back of a spoon to make an even round layer. Cover, reduce heat to medium, and cook potatoes for 10 minutes. Using 2 large spatulas, carefully turn potato cake, pressing down firmly again, and cook another 10 minutes.
With 2 spatulas, transfer galette to a large flat ovenproof plate and cut into 8 wedges. Keep warm in oven until ready to serve. |
|