Author Notes: a favorite roasted potato galette for me and my famiglia; a perfect side dish for the fall and winter seasons. —cucina di mammina
Makes: 1 large galette
Ingredients
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1
pound or more of small white thin-skin on potatoes, washed, scrubbed & dried
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2
medium vine ripe red tomatoes
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1
small bunch of fresh spinach
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fresh garlic cloves, minced (to taste)
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fresh basil, chopped
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olive oil
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sea salt & black pepper
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sliced good-quality imported smoked gouda cheese
Directions
- Preheat your oven to 375 to 400 degrees.
- Slice the tomatoes into thin slices and place on a large flat plate, set aside. Saute the spinach leaves in a drizzle of olive oil and salt lightly taste, set aside.
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Add some chopped parsley, mix well and cover with plastic and set aside.
Using a large flat baking sheet, coat the bottom with cooking spray or a light drizzle of olive oil. Begin to layer the potato slices on the bottom in a freeform shape. Add the tomato slices next, sprinkle very lightly with salt and pepper, scatter some of the sauteed spinach next, a scattering of fresh torn basil leaves and end with torn slices of the smoked gouda. Drizzle very, very lightly with olive oil.
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Add some chopped parsley, mix well and cover with plastic and set aside.
Using a large flat baking sheet, coat the bottom with cooking spray or a light drizzle of olive oil. Begin to layer the potato slices on the bottom in a freeform shape. Add the tomato slices next, sprinkle very lightly with salt and pepper, scatter some of the sauteed spinach next, a scattering of fresh torn basil leaves and end with torn slices of the smoked gouda. Drizzle very, very lightly with olive oil.
- Place the layered galette into the oven on the middle rack and let roast for approximately 1 hour (it will begin to lightly brown and bubble.)
- Check the doneness of the inner potatoes by piercing with a fork (will be very soft and tender when done.)
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When completely cooked through, place your oven on broil for only about 3 to 4 minutes or so… depending on your oven’s heat index to yield the delicious crispy top layer shown in my photos.
Remove from oven and let cool slightly before serving.
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