This Potato Sage Galette is easy to make and extremely satisfying! The layers of potato, Gruyere and mascarpone cheese create a complete harmony. Add in the sage and wine infused onions and you will have yourself one heartwarming meal. I served this galette along with garden fresh tomatoes and arugula, which balances out the rich flavors.
Robby and I have had a variety of experiences over the last six Thanksgivings. I have learned to love the mystery of where we will end up each year.
Our first Thanksgiving together was very special one because it was with our closest friends in Santa Monica at Christine and Jonnie’s house.
On the third Thanksgiving, my mom, Robby and I had our own little party with just the three of us. Of course, we had enough food for an army!
The fifth one was at our friends Erin and Leif’s house and this was the largest by far. There were about 30 people, some of them we knew well and others we had the pleasure of meeting for the first time.
This year we are having Beto and clan, Alison and clan and maybe two more. I cannot wait for this year’s feast; it’s going to so amazing due to the fact that all of our friends can cook! Jill is going to make her special pumpkin custard pie; Alison is most likely making a quinoa squash dish. She said she had chestnuts, persimmons, butternut and chard to work with so I’m excited to see what she makes! Robby is making his juicy turkey breast recipe along with his sourdough bread. I am going to make my shiitake mushroom gravy, mashed potatoes, peas, green salad and my shortbread cookies. What are you doing for Thanksgiving, who do you plan on spending it with and what are you going to make?
4 – 6 servings
- 3/4 Pound Yellow Potato (about 2 small) – thinly sliced – parboiled
- 1/2 White Onion – diced
- 2 Cloves Garlic – minced
- 1/3 Cup Dry White or Red Wine
- 1 Teaspoon Sea Salt
- 1 Tablespoon Sage – minced
- 4 oz. Mascarpone
- 2 Cups Gruyere Cheese – divided
- 1 Tablespoon Sage Leaves – minced
- 6 Sage Leaves – whole
- 1 1/2 Cup Whole Wheat Pastry Flour or All Purpose Flour
- 1 Tablespoon Sage – finely minced
- 1/2 Teaspoon Sea Salt
- 1/2 Cup Salted Butter
- About 1/4 Cup Ice Water
Add flour, sage and salt into the food processor, pulse to combine.
And 1/4 inch piece of butter and pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.
It should be crumbly and hold together when squeezed with your fingers.
Form dough into a 3/4-inch-thick disk and wrap in plastic then refrigerate until firm, at least 30 minutes or over night.
Slice potatoes into thin slices (about 1/8-inch thick). Add potatoes to a pot and cover with water then bring to a boil. Continue to boil for 5 minutes. Make sure and keep an eye on them. Use a timer. Drain potatoes in a colander, rinse with cold water. Dry the potatoes with a paper or dish towel to remove excess moister. Set aside.
Add the onions to a 5 1/2 quart pot with the olive oil and salt. Saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
Add the wine and cook until wine is reduced and syrupy.
Mix the mascarpone and 1 cup of the gruyere together really well. Set aside.
Preheat oven to 400 degrees.
Remove the dough from the refrigerator and let it warm up just enough to roll out.
Sprinkle with a little flour and roll out the dough to no more than 1/4 inch thick. Sprinkle the gruyere on top, leaving about 1 1/2 inches clear around the edge of the dough. Arrange potato slices on top of the gruyere then with your hands break the gruyere/mascarpone mix into small pieces and spread around. Evenly sprinkle on 1/3 of the onions and sage and top. Repeat 2 more times. Gruyere, potato, gruyere/mascarpone mix, onions and top with any remaining gruyere and sage. It doesn’t need to be exact as it will all end up in there anyways. But I do like to make sure to have some gruyere and sage for the top. Lastly, top with the whole sage leaves.
Bake on middle rack for 30 to 40 minutes or until it becomes golden.
Sage helps to enhance concentration, attention span and quickens the senses. Its effects help deal with grief and depression. It is useful for all types of bacterial infections. Help detoxify and cleanse the blood. The herb reportedly restores color to gray or white hair. It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage
Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.