For years I have wanted to make potato gallette made as individual servings in cooking rings. I even bought some cooking rings about 5 years ago for this task, but just never got around to it. Finally, I bit the bullet and made the darned thing.
This isn't exactly a hard recipe, it just has a few tedious steps that require special equipment - namely a mandoline (or 1/16" slicing blades for the food processor which would be a special order) and the cooking rings (although you could make just one large one and serve it in wedges.
I adapted a recipe from Fine Cooking magazine. What I liked is that you can make it ahead a few hours just pop into the oven 30-45 minutes before serving. The individual portions look very attractive and taste delicious. I love the crunchy topping created by the cheese and sharp flavour it brings. The thinly sliced potatoes have a tender texture. Overall, its an excellent option to add to the repertoire of potato side dishess.
Individual Potato Gallettes
adapted from Fine Cooking Magazine
4 large potatoes, peeled
3 tbsp butter
1 shallot, chopped
1 tsp dried thyme
2 tsp salt
4 tbsp grated parmesan reggiano
4 tbsp grated swiss cheese
In a medium sized bowl heat the butter and chopped shallot in the microwave to soften the shallot.
Using a mandoline thinly slice (about 1/16") the potatoes. Place in the ball along with salt and thyme and toss with your hands to coat. Be sure to distribute the salt evenly, particularly if you aren't going to cook the gallettes right away to prevent the potatoes from turning brown. Microwave the potatoes in the bowl for 4 minutes more to soften.
Wipe the inside of the cooking rings with butter or margarine and place on a cooking sheet or pan. Layer half of the potatoes in each of the 3-4 cooking rings. Sprinkle half of each of the cheeses in each of the cooking rings. Layer with remaining potatoes. Top each with remaining cheese.
Preheat the oven to 400F. Bake the gallettes for 30-45 minutes until nicely browned and potatoes are cooked through.