Recipe Potato, sage & cheddar galette : Practical and Delicious

Recipe Potato, sage & cheddar galette : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Potato, sage & cheddar galette. You are currently reading Recipe Potato, sage & cheddar galette : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Potato, sage & cheddar galette requires 45m, cook 55m and serve 8. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Offer a new approach to traditional roast potatoes this Christmas.

Ingredients:

6 Ingredients

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  2 tbsp olive oil
  
  
  


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  2 onions, thinly sliced
  
  
  


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  2kg potatoes, such as desiree or pontiac, peeled, thinly sliced (a mandoline is ideal)
  
  
  


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  50g unsalted butter, melted, plus 20g extra to pan-fry
  
  
  


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  200g mature cheddar cheese, grated
  
  
  


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  1/4 cup chopped sage leaves, plus extra whole leaves to garnish
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Grease and line base and sides of a 22cm springform pan.
  
  
  


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  Step 2
  
  
  
  
  Heat oil in a frypan over medium-low heat. Add onion, season, then cook for 8-10 minutes, stirring occasionally, until the onion has softened but not coloured.
  
  
  


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  Step 3
  
  
  
  
  Arrange a layer of potato around the sides of the pan with edges overlapping. Arrange 2 layers of potato over the base, brushing second layer with butter. Top with one-third each of the onion, cheese and chopped sage. Season, repeat layers twice, then finish with a layer of potato. Brush with butter, then loosely cover with foil.
  
  
  


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  Step 4
  
  
  
  
  Place the galette on a baking tray and bake for 45 minutes or until tender when pierced with a skewer. Remove the foil and continue to bake for a further 45 minutes or until brown. Rest galette in the pan on a wire rack for 10 minutes.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, melt the extra butter in a pan over medium heat. Add the extra sage leaves, then fry for 1-2 minutes until crisp. Drain on paper towel.
  
  
  


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  Step 6
  
  
  
  
  Garnish the galette with the crisp sage leaves, then slice into wedges and serve.
  
  
  

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