Old MacDonald's Potato Box Recipes
Potato Galette Ingredients 1 lb (500 g) Yukon Gold potatoes, peeled 1/3 cup (75 mL) clarified butter Salt and freshly ground pepper to taste A small coast iron skillet is the best utensil for this dish. Any small 6 or 7-inch metal container will work, but cast iron holds the heat and creates a beautiful brown base on the potatoes. You have to use clarified butter because unclarified butter makes the potatoes stick to the pan. To clarify butter, gently melt 8 oz (250 g) of unsalted butter in a heavy pot. Remove from heat and let sit until cool. The white milk solids will float to the bottom and the clear butter will remain on top. Strain through cheesecloth and discard milk solids. Clarified butter will keep in the refrigerator for up to one month. Directions Preheat oven to 425°F (220°C). Thinly slice potatoes. Place 3 tbsp (45 mL) clarified butter on base of oven proof skillet. Layer a round of potatoes over butter. Season with salt and pepper. Continue layering potatoes, brushing each layer with butter and seasoning it until all potatoes are used up. Pour over any remaining butter. Place skillet on medium heat and cook potatoes until bottom layer starts to brown, about 5 minutes. Cover potatoes with parchment paper and a lid that sits right on the potatoes. Press down. Place in oven. Bake for 15 minutes, remove cover and press potatoes down. Bake uncovered for another 25 to 30 minutes, pressing down twice more, or until potatoes are very tender. Remove from oven, drain off any excess butter and invert onto a serving dish. Cut in quarters to serve.

Old MacDonald's Potato Box Recipes

Potato Galette

Ingredients

1 lb (500 g) Yukon Gold potatoes, peeled
1/3 cup (75 mL) clarified butter
Salt and freshly ground pepper to taste

A small coast iron skillet is the best utensil for this dish. Any small 6 or 7-inch metal container will work, but cast iron holds the heat and creates a beautiful brown base on the potatoes. You have to use clarified butter because unclarified butter makes the potatoes stick to the pan. To clarify butter, gently melt 8 oz (250 g) of unsalted butter in a heavy pot. Remove from heat and let sit until cool. The white milk solids will float to the bottom and the clear butter will remain on top. Strain through cheesecloth and discard milk solids. Clarified butter will keep in the refrigerator for up to one month.

Directions

Preheat oven to 425°F (220°C). Thinly slice potatoes.
Place 3 tbsp (45 mL) clarified butter on base of oven proof skillet. Layer a round of potatoes over butter. Season with salt and pepper. Continue layering potatoes, brushing each layer with butter and seasoning it until all potatoes are used up. Pour over any remaining butter.
Place skillet on medium heat and cook potatoes until bottom layer starts to brown, about 5 minutes. Cover potatoes with parchment paper and a lid that sits right on the potatoes. Press down. Place in oven. Bake for 15 minutes, remove cover and press potatoes down. Bake uncovered for another 25 to 30 minutes, pressing down twice more, or until potatoes are very tender. Remove from oven, drain off any excess butter and invert onto a serving dish. Cut in quarters to serve.