Potato Gallette with Walnuts, Rosemary and Sage

January  5, 2012
0 Ratings
  • Serves 4-6
Author Notes

This large, delicious and rich Gallette or Pancake makes a quick and filling vegetarian lunch or supper or a side dish any time of the year. Can be made with sweet potatoes, parsnips, seasoned with different herbs, nuts or seeds and spices of your choice. —Kukla

What You'll Need
  • • 3 medium, about 1 pound russet or Yukon Gold potatoes, baked and shredded on the large side of a box grater
  • • 1 cup finely chopped walnuts
  • • ½ cup extra sharp cheddar cheese, shredded (optional)
  • • 1 tablespoon finely minced fresh rosemary
  • • 1 tablespoon finely chopped fresh sage
  • • 1 teaspoon finely minced garlic
  • • 2-3 scallions green and white parts, chopped
  • • 1 teaspoon turmeric
  • • 3 extra large eggs, beaten
  • • Kosher or sea salt + freshly ground black pepper
  • • 2 tablespoons pure olive oil
  • • 2 tablespoons butter or margarine for vegetarian or kosher version
  1. Bake the potatoes until tender; peel and grate them. Stir in all the other ingredients, (reserving oil and butter for frying); salt, pepper to taste and mix well.
  2. In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake.
  3. Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter.
  4. Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more.
  5. Slide onto a platter, cut into wedges and serve with a salad or sauces of your choice.

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