Potato Galette With Cheese
Cheese Stuffed Potato Galette 💛 (Cheesy Pommes Anna). Pommes Anna are a classic French crispy potato dish. Normally it doesn't get stuffed with cheese, but I couldn't resist.
Equipment
- Parchment paper square
- 1 8 inch cast iron skillet
Ingredients
- 7-8 medium yukon gold potatoes
- 3 tbsp butter melted
- 2 tbsp olive oil
- 5 oz cream cheese
- 8 oz gruyere
- parmigiano to taste
- 1/4 cup chives
- Seasoned Salt Pegs & Black pepper to taste but remember potatoes need a lot of seasoning
Instructions
- First, mix the cream cheese, grated gruyere and chives in a bowl. Then, form a disk and wrap in plastic wrap.
- Secondly, slice your potatoes real thin, I used a mandolin.
- Remove excess moisture from the potatoes.
- Preheat the cast iron with the 2 tbsp of olive oil.
- Then, add the melted butter to the potatoes with the seasoned salt and pepper.
- Start layering your potatoes on the cast iron, starting from the center. After 2 layers add the cheese in the center. Then, repeat the layering until the cheese is fully covered, about 7 total layers.
- Cover the top of the potatoes with parchment paper and add something heavy.
- Cook on the stove at medium high for about 8-10 minutes.
- Then, remove the parchment paper and bake at 400F for 55 minutes.
- Lastly, place the parchment on top of the potatoes again, flip it onto a cutting board. Add flaky sea salt. Cut into triangles and transfer to a plate. Then, remove the parchment paper, add chives and black pepper.
Nutrition
Calories: 482kcal, Carbohydrates: 37g, Protein: 14g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 77mg, Sodium: 378mg, Potassium: 902mg, Fiber: 4g, Sugar: 3g, Vitamin A: 947IU, Vitamin C: 40mg, Calcium: 317mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.