|Potato and beet galette (photo courtesy of Idaho Potato Commission)|
There are certain people in my life to whom I try very hard to say yes. Patti Londre of Worth the Whisk is one of those people. Every time Patti has brought me along for whatever ride she's on at that moment, good things have happened. Camp Blogaway. A winter weekend in the Hamptons (she ended up going to Paris instead, but I still got my trip to the beach). A speaking opportunity in San Diego. When Patti says jump, I jump.
That's how I ended up dressed in pink with a bunch of food bloggers on a sunny December afternoon, pretending it was Valentine's Day. The Idaho Potato Commission brought us together to celebrate Potato Lovers' Month, share some delicious potato recipes and mug for the camera. Five bloggers, five spectacular potato recipes, ABBA on the iPod - we had a grand time. The end result was a tabloid-sized page newspapers can grab and use for their Valentine's Day recipe coverage. See me drinking soup out of the ladle?
If you see this in your local newspaper, come back and let me know, okay?
I always think pink for Valentine's Day, so I made an Idaho potato and beet galette. It's super easy, very healthy and simply gorgeous. Scroll down for the recipe, and try out the rest of the group's potato creations too - they were all delicious.
- Western Shepherd's Pie from Worth the Whisk
- Romesco Fingerling Potato Salad from A Communal Table
- Potato-Asiago Cheese Muffins with Herbes de Provence from Cooking on the Weekends
- Cream of Potato and Poblano Soup from Nibbles and Feasts
Potato and beet galette
Thinly sliced potatoes and beets bake up crisp on the outside and creamy-tender in the middle. If you can't find fresh rosemary, try a few pinches of dried oregano or thyme.
- 2 large Idaho russet potatoes
- 1 large or 2 small red beets
- 4 Tbsp olive oil, divided
- 1 Tbsp fresh rosemary, minced
- 1/2 tsp salt
- freshly ground pepper
- 6 Tbsp parmesan or Romano cheese, finely grated, divided
Preheat oven to 400 degrees F. Wash and peel the potatoes. Using a mandoline slicer or knife, cut into rounds about 1/8-inch thick.Wash and peel the beet(s). Slice the same way as the potatoes, but put into a second bowl. (Keep the potatoes and beets separate to keep the beets' color from staining the potato slices for a prettier finished product.)Heat a large, heavy ovenproof skillet on medium-high. When the skillet is hot, add 2 Tbsp olive oil and use a pastry brush to coat the sides.Begin to build the galette in the hot skillet by layering potato slices in overlapping circles until the bottom of the pan is covered. When the first layer is done, sprinkle with a little chopped rosemary, salt and pepper, and 2 Tbsp grated cheese. Continue with the second layer, this time overlapping alternating slices of potato and beet. Save big, uniform slices for the third and final layer. (Getting the pan hot before putting in the vegetables helps crisp the bottom.) Sprinkle with more rosemary, salt, pepper, and another 2 Tbsp grated cheese. Continue layering the potatoes and beets until all are used. Add remaining rosemary and grated cheese. Drizzle the top of the galette with remaining 2 Tbsp olive oil.Cover the pan with aluminum foil, pressing it tightly onto the vegetables. Turn the heat to medium and cook on the stovetop about 10 minutes. You should hear the bottom of the galette sizzling; if not, turn up the heat slightly.Remove foil and place skillet in the hot oven. Bake uncovered about 40 to 55 minutes, until the top of the galette is browned, the edges are crisp, and the vegetables are cooked through (test by inserting the tip of a small knife straight down - you should feel no resistance).When thoroughly cooked, remove from the oven and let sit 5 minutes. Using a heat-proof spatula, loosen the galette from the pan. Slide it onto a cutting board and slice into wedges. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 6-8 servings