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Potato and mushroom galette

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 8
Servings 4


  • 500
    potatoes, peeled
  • 60
  • 250
    fresh button mushrooms, sliced
  • 15
    chopped fresh chives
  • 30
    chopped fresh mixed herbs
  • seasoning
  • 100
    cheese, grated
  • 60
    melted butter


1. Blanch potatoes (cut into 60 mm thick slices) in boiling salted water for 3 minutes. Drain and then cool. Pat dry on paper towels. 2. Melt butter in a frying pan over a medium heat. Add the button mushrooms, and sauté until tender, about 4 minutes. 3. Transfer to bowl using slotted spoon and cool. 4. Season to taste with salt and pepper. Mix in chives and herbs. 5. Brush a 1,5 litre soufflé dish with butter. Line the base with greaseproof paper and brush with butter. 6. Arrange the potato slices in the bottom of the prepared dish, overlapping and covering the base completely. Season well, top with a third of the mushrooms. Sprinkle with grated cheese, drizzle with 15 ml melted butter. 7. Continue layering, using a quarter of the potato in each layer with one-third mushroom mixture and grated cheese between. End with a layer of potato and drizzle with melted butter. Cover with a piece of buttered foil. 8. Bake in preheated 180 ºC oven for 1 hour or until potatoes are tender, pressing down on foil with a spatula every 15 minutes to compress. 9. Remove foil. Turn galette out onto serving plate, remove greaseproof paper and garnish. Cut into wedges to serve. Serves 4.

Read more on: starch  |  bake

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