Description
This Asiago Rosemary Galette Potato is a rustic, savory tart that combines the heartiness of golden Yukon potatoes with the sharp, rich flavor of Asiago cheese, all accented by aromatic rosemary. This dish is not only a visual delight but also a flavorful journey that enhances any meal, making it ideal for both a special occasion or a comforting family dinner.
Ingredients
2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick
8 TBS Unsalted Butter – melted and divided
1 TBS Cornstarch – divided
5 large Cloves Garlic – roasted and minced
1 tsp Kosher Salt
½ tsp Ground Black Pepper
1 Cup Asiago Cheese – grated
1 TBS Fresh Rosemary Leaves – chopped
Optional Garnishes: Fresh Rosemary, Sour Cream or Creme Fraiche, Grated Parmesan or Asiago
Instructions
Preheat oven to 425°F. Adjust the oven rack to the lowest position.
Rinse and drain potatoes: Place sliced potatoes in a large bowl with cold water, agitate to remove excess starch, then drain and pat dry.
Make coating: In a large bowl, whisk together 7 tablespoons of melted butter, cornstarch, minced garlic, salt, pepper, and rosemary.
Coat potatoes: Toss dry potatoes in the butter mixture until evenly coated.
Prepare skillet: In a large cast iron skillet, swirl remaining butter to coat. Layer the potatoes in a circular pattern, sprinkling Asiago between layers until all potatoes are neatly arranged.
Bake for about 25-30 minutes until golden and crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350