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How to make Potato, sage & cheddar galette

Yield = 8
Prep time: 0:45
Cook time: 0:55
Total time: 1:40

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, thinly sliced
  • 2kg potatoes, such as desiree or pontiac, peeled, thinly sliced (a mandoline is ideal)
  • 50g unsalted butter, melted, plus 20g extra to pan-fry
  • 200g mature cheddar cheese, grated
  • 1/4 cup chopped sage leaves, plus extra whole leaves to garnish

Method

  • Step 1 Preheat oven to 180°C. Grease and line base and sides of a 22cm springform pan.
  • Step 2 Heat oil in a frypan over medium-low heat. Add onion, season, then cook for 8-10 minutes, stirring occasionally, until the onion has softened but not coloured.
  • Step 3 Arrange a layer of potato around the sides of the pan with edges overlapping. Arrange 2 layers of potato over the base, brushing second layer with butter. Top with one-third each of the onion, cheese and chopped sage. Season, repeat layers twice, then finish with a layer of potato. Brush with butter, then loosely cover with foil.
  • Step 4 Place the galette on a baking tray and bake for 45 minutes or until tender when pierced with a skewer. Remove the foil and continue to bake for a further 45 minutes or until brown. Rest galette in the pan on a wire rack for 10 minutes.
  • Step 5 Meanwhile, melt the extra butter in a pan over medium heat. Add the extra sage leaves, then fry for 1-2 minutes until crisp. Drain on paper towel.
  • Step 6 Garnish the galette with the crisp sage leaves, then slice into wedges and serve.