Kartoffel Galette

Et hæfteklammer af det franske landskab, kartoffelgalette er et ideelt akkompagnement til stegt kylling eller oksekød. Sørg for at bruge klareret smør, som ikke brænder så hurtigt som almindeligt smør under galetteens lange tilberedningstid.

Kilde: Martha Stewart Living, november 2003

portioner

ingredienser

2 spsk Clarified Butter, plus mere til pan
2 store kvist friske timian, plus mere til garnering
2 store russet kartofler, skrællet og meget tyndt skåret (ca. 1/16-tommer)
Groft salt og friskmalet peber

Kørselsvejledning

1.

Forvarm ovnen til 400 grader. Varm klargør smør i en 10 1/2-inch støbejern stegepande over medium varme indtil meget varmt, men ikke rygning. Placer en tømmerstykke i midten af stegepande. Arranger kartofler i en overlappende spiral til at fylde panden (pas på, fordi fedtet kan spatte). Sæson med salt og peber. Pensel bunden af en medium sautepande med klaret smør, og læg dem over kartoflerne for at veje dem ned. Kog indtil gyldenbrun, ca. 8 minutter.
2.

Hæld forsigtigt overskydende smør, hvis der er noget, og reserver. Drej galette ud på et bageplade. Placér endnu en tynd thyme i midten af stegepande. Brug to spatler, vend omhyggeligt galette til stegepande, brunet side op. Sæson med salt og peber. Cover med saute pan; overfør til ovn og bages indtil anden side er brun og kartofler koges igennem, 20 til 30 minutter mere. Fjern den øverste sautepande 5 minutter før fjernelse af stegepande fra ovnen. Skub forsigtigt galette på skærebræt. Skær i kiler og tjen straks.

One Comment

Maximilian
26.04.2023 @ 20:56

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

“A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef. Be sure to use clarified butter, which does not burn as quickly as regular butter during the galettes long cooking time. Source: Martha Stewart Living, November 2003. 4 servings. Ingredients: 2 tbsp clarified butter, plus more for pan. 2 large sprigs fresh thyme, plus more for garnish. 2 large russet potatoes, peeled and very thinly sliced (about 1/16 inch). Coarse salt and freshly ground pepper. Directions: 1. Preheat oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot but not smoking. Place a wooden block in the center of the skillet. Arrange potatoes in an overlapping spiral to fill the pan (be careful because the fat may splatter). Season with salt and pepper. Brush the bottom of a medium sauté pan with clarified butter, and place it over the potatoes to weigh them down. Cook until golden brown, about 8 minutes. 2. Carefully pour off any excess butter, if there is any, and reserve. Invert galette onto a baking sheet. Place another thin thyme in the center of the skillet. Using two spatulas, carefully flip galette into skillet, browned side up. Season with salt and pepper. Cover with sauté pan; transfer to oven and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top sauté pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges and serve immediately.”