serves 6–8
4 large russet potatoes,
about 2 lb (1 kg) total, peeled
2 Granny Smith, pippin, or Gravenstein
apples, peeled, halved, and cored
1 egg, lightly beaten
1⁄2 cup (21⁄2 oz/75 g) all-purpose flour
Salt and freshly ground pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
Using the large holes on a grater-shredder,
shred the potatoes into a colander. Press
out any excess liquid, and then transfer the
shredded potatoes to a large bowl. Shred the
apples in the same manner. Stir the apples,
egg, and flour into the bowl until well mixed.
Season with 1 tsp salt and 1⁄2 tsp pepper.
In a 12-inch (30-cm) frying pan, melt the
butter with the oil over medium-low heat.
Add the potato mixture and, using a spatula,
spread it evenly and then press down on it
to bind it together. Cook until golden brown
on the underside, about 15 minutes. Slide the
galette onto a flat plate. Invert the pan over
the plate, carefully turn the plate and pan
together, and then lift off the plate. Return
the pan to the heat and continue to cook
until the second side is golden brown,
about 15 minutes.
Remove from the heat and let the galette
rest in the pan for about 4 minutes. Cut into
12 wedges to serve.
POTATO & APPLE GALETTE
