Mini Potato Galettes
Ingredients
-
12 thyme sprigs
-
¼ cup shredded Parmesan
-
3 tablespoons melted unsalted butter
-
2 teaspoons chopped thyme
-
1 teaspoon garlic powder
-
1 teaspoon kosher salt
-
½ teaspoon black pepper
Tools
-
parchment paper
-
medium bowl
-
measuring cups
-
measuring spoons
-
spatula
-
June Pan
-
cooling rack
-
June Oven
-
mandoline
-
June Egg Pan
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375℉ on the Roast cook mode using the button below.
June Oven
Place the thyme sprigs
If using, press 1 or 2 tender thyme sprigs that are about 1” long into each well. Do not use sprigs that have woody stems.
June Egg Pan
12 thyme sprigs
Make the butter mixture
To a medium bowl, add the Parmesan, cooled melted butter, chopped thyme, garlic powder, salt and pepper. Stir to combine and set aside.
¼ cup shredded Parmesan
3 tablespoons melted unsalted butter
2 teaspoons chopped thyme
1 teaspoon kosher salt
½ teaspoon black pepper
medium bowl
measuring cups
measuring spoons
spatula
1 teaspoon garlic powder
Prepare the potatoes
Peel the potatoes if desired. Using a mandoline or sharp knife, slice potatoes very thinly crosswise, about ⅛” thick. (Do not soak or wash the potato slices in water or it will wash off beneficial starches.)
mandoline
1½ pounds yukon gold potatoes
Toss the potatoes
Add the potatoes to the butter mixture and toss well--with your hands is best--so every slice is coated.
Assemble the galettes
Arrange the potato slices in the prepared wells, pressing the thyme sprigs down (if using) and overlapping the potato pieces slightly as you layer them. Use all the potatoes, getting a little cheese and thyme between each layer, and try to keep the stacks evenly thick. Discard any liquid that may have accumulated in the bowl.
Press the galettes
Firmly press each galette into the well to encourage the slices to adhere. For best results, lay a piece of parchment over the egg pan and press a June Pan down firmly over the parchment, then remove the pan and parchment. Rearrange any slices that may have slipped out of place.
parchment paper
June Pan
Roast the galettes
Place the egg pan on the middle shelf of the oven. Roast the galettes 16 minutes, until they are browning and crispy on top and tender throughout. June will notify you when the galettes are ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the egg pan from the oven and place it on a cooling rack. Allow the galettes to cool 2 minutes in the pan before carefully transferring them to serving plates or platters, flipping them to show the thyme sprigs, if used. Serve hot, sprinkling with flaky salt if using.
flaky sea salt
cooling rack
