Yukon Gold Gruyère Galette

Yukon Gold Gruyère Galette
Photo by Scott Phillips


  • 1 lb. Yukon Gold potatoes (about 2 large or 3 medium), unpeeled and scrubbed
  • 1 cup finely grated Gruyère (about 3-½ oz.)
  • ½ cup finely grated Parmigiano-Reggiano (about a 1-½-oz. piece, grated on a box grater’s small holes)
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil; plus ½ tsp. for the pan (or use olive-oil spray for the pan)
  • 1 heaping tsp. very lightly chopped fresh thyme
  • ¼ cup finely chopped shallots (from about 2 large shallots)

Combine the shallots and 3 Tbs. of the oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 min. Remove from the heat and let cool completely (about 25 min. at room temperature; cool them mo...

View full recipe at Fine Cooking


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