Sausage-Stuffed Potato Galette               

 tags (edit): Bake Food & Wine Magazine Easy @Vogel @Try Soon! Side Dish  

 

Any sage-spiked pork sausage can be used as the filling for this luscious potato cake (if the sausages come in casings, remove the meat and discard the casings). Don't be alarmed that the sausage isn't browned before it's layered with the potato -- as the galette bakes, the sausage cooks through.

Ingredients

3 pounds large Yukon Gold potatoes
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 each fennel bulb halved, cored, and thinly sliced lengthwise
1 small onion sliced
1 pound pork breakfast sausage


 

Instructions
 In a large saucepan, cover the potatoes with water and bring to a boil. Simmer until partially cooked, 8 to 10 minutes. Transfer to a plate and let cool. Peel the potatoes and coarsely shred them on a box grater. Spread the shredded potatoes on a baking sheet; season very lightly with salt and pepper.

In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil. Add the fennel and onion, cover and cook over moderate heat until softened, 5 minutes. Uncover and cook, stirring occasionally, until lightly browned, 5 minutes longer. Let cool slightly, then transfer to a food processor. Add the sausage and pulse to combine.

Preheat the oven to 375°. Wipe out the skillet and coat with 1 tablespoon of the olive oil. Press half of the shredded potatoes in the bottom of the skillet and partially up the side. Spread the sausage mixture over the potatoes, leaving a 1-inch border all around. Press the remaining potatoes on top in an even layer, sealing the edges. Cook over moderately high heat until the bottom is golden, 15 minutes.

Carefully slide the potato galette onto a large plate and cover with the skillet. Invert the galette into the skillet. Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes. Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through. Slide the galette onto a cutting board, cut into wedges and serve.

DO AHEAD: The uncooked potato cake can be refrigerated overnight; return to room temperature before cooking.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
     Food & Wine magazine, November 2006, page 130

 notes:  Recipe by Grace Parisi

Cuisine:  

Main Ingredient: