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Potato Sage Galette with Mascarpone and Gruyere Cheese Recipe:

4 - 6 servings

Ingredients

  • 3/4 Pound Yellow Potatoes - 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
  • 6 Sage Leaves - whole

Crust

  • 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

Instructions

Crust

  1. Add flour, sage and salt into the food processor, pulse to combine.
  2. And 1/4 inch piece of butter and pulse a few times to evenly break up the butter.
  3. Add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.
  4. It should be crumbly and hold together when squeezed with your fingers.
  5. Form dough into a 3/4-inch-thick disk and wrap in plastic then refrigerate until firm, at least 30 minutes or overnight.

Filling

  1. Potatoes
  2. Slice potatoes into thin slices (about 1/8-inch thick).
  3. Add potatoes to a pot and cover with water then bring to a boil.
  4. Continue to boil for 5 minutes. Make sure and keep an eye on them. Use a timer.
  5. Drain potatoes in a colander, rinse with cold water.
  6. Dry the potatoes with a paper or dish towel to remove excess moister. Set aside.
  7. Onions
  8. Add the onions to a 5 1/2 quart pot with the olive oil and salt.
  9. 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.
  10. Add the wine and cook until wine is reduced and syrupy.

Cheese

  1. Mix the mascarpone and 1 cup of the gruyere together really well. Set aside.

Assemble

  1. Preheat oven to 400 degrees.
  2. Remove the dough from the refrigerator and let it warm up just enough to roll out.
  3. Sprinkle with a little flour and roll out the dough to no more than 1/4 inch thick.
  4. Sprinkle the gruyere on top, leaving about 1 1/2 inches clear around the edge of the dough.
  5. Arrange potato slices on top of the gruyere then with your hands break the gruyere/mascarpone mix into small pieces and spread around.
  6. Evenly sprinkle on 1/3 of the onions and sage and top.
  7. Repeat 2 more times.
  8. Gruyere, potato, gruyere/mascarpone mix, onions and top with any remaining gruyere and sage.
  9. It doesn't need to be exact as it will all end up in there anyway. But I do like to make sure to have some gruyere and sage for the top.
  10. Lastly, top with the whole sage leaves.
  11. Bake on middle rack for 30 to 40 minutes or until it becomes golden.