Potato Galette



12 Ea Medium Yukon Gold
8 Oz Goat Cheese
8 Oz Cream Cheese
12 Ea Whole Eggs
¼ C Chervil
¼ C Italian Parsley
¼ C Thyme
Salt & Pepper to Taste


Boil potatoes in salted water approx. 12-15 min. Mix cheeses, herbs, eggs, salt & pepper together in a large mixing bowl. Chill cooked potatoes in fridge or ice bath approx. 30 minutes, then shred using a cheese grater. Add shredded potatoes to cheese mixture and mix by hand until all ingredients are incorporated. Using an oil spray (like Pam) grease approx. 15 soufflé molds and pack potato mixture into molds, coating the tops of each with spray oil once mixture is packed. Place into a 2” deep pan with ½” water. Cover with parchment paper and another pan. Bake @ 350 degrees for 25 min.

Broil on low approx 4-5 minutes to help brown the top of the Galette.
KKTV 520 E. Colorado Colorado Springs, CO 80903 Office: (719) 634-2844 Fax: (719) 632-0808 News Fax: (719) 634-3741
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.