Potato galette

Potato galette

Ingredients of Potato galette
4 x 190g pontiac or desiree potatoes
300ml thickened cream
300ml milk
2 garlic cloves, crushed
25g grated parmesan

Preparation of Potato galette
Preheat oven to 150°C. Peel the potatoes, slice thinly and place in a saucepan. Add the cream, milk and garlic. Season and cook over low heat, stirring, for 5-6 minutes until the cream thickens. Transfer into a buttered 20 x 14cm ovenproof dish and sprinkle with parmesan.

Place in the oven and bake for 1 hour. Cool, then refrigerate for a minimum of 1 hour.

Preheat oven to 180°C. Use a pastry cutter to cut rounds from the galette. Place on a greased baking tray, then transfer to oven for 5-10 minutes until heated through and the top is crisp. Extra galettes can be kept refrigerated for up to 4 days.

Source: Taste.com.au