| Crisp Potato Galette with Bleu Cheese | ||
| 40 servings | ||
| Amount | Measure | Ingredients |
| 14 | lb | Baking potatoes |
| 4 | Tbs. | Fresh thyme |
| 2 | Tbs. | Salt |
| 1 | Tbs | White pepper |
| 2 | cups | Bleu cheese |
| 3 1/2 | cups | Vegetable oil |
|
Preparation With a mandoline, cut the potatoes into julienne. In a medium stainless steel bowl, combine potatoes, thyme, salt, pepper and bleu cheese. In a 10" skillet, heat the oil to the smoking point. Over medium heat, carefully spread the potatoes into the pan. Cook until you can see them browning around the edges and the galette pulls away from the sides of the skillet. If the heat is too high, the potatoes will not cook in the middle. If the heat is too low, it will stick to the pan. When the underside is golden brown and the potatoes hold together, it is time to flip the galette. Using a wide spatula, turn the galette. Cook until golden brown on the second side. Place on paper or rack so some of the oil drips off. Note: This can also be made with par boiled potatoes that have been shredded. |
||
| * | ||