1 kg of Desiree potatoes
200g smooth fetta cheese
1 cup of milk
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon fresh rosemary, finely chopped
Salt and pepper to taste
2 tablespoons of melted butter
1- Preheat the oven to 180C.
2- Line the bottom of a round pie dish with baking paper.
3- Briefly sauté sliced onion and fresh rosemary leaves in olive oil. Set aside
4– Using a mandolin slice the potatoes.
5- Whisk together milk and fetta cheese in a big bowl. Then add the onion and fresh rosemary mix, garlic and the potatoes. Season with salt and pepper and toss to coat.
6- In the prepared pan, line the base with a layer of potato slices, overlapping. Repeat the layers 4 or 5 times.
7- Using a spatula, gently press down firmly the Galette.
8- Drizzle the Galette with the melted butter. Then take a baking brush and brush the top of the Galette.
9- Bake uncovered for 50 minutes or until the potatoes are tender.
10- Let the Galette rest. Carefully remove the baking paper and cut into wedges.
– Serve the Galette hot or cold.
– You can sprinkle the Galette with grated fetta and decorate with a sprig of rosemary.
– Let the Galette rest for 5 to 10 minutes before you cut it into wedges. If you cut it when it is hot the Galette will fall apart.
– Serve the Galette with roast chicken, BBQ steaks or grilled fish.