This Potato Galette, known as “Grumbeerkiechle” in the region, is a classic dish with crispy edges and rich, savory flavors.
A fantastic side or main dish, it features grated potatoes and onions combined with eggs and seasoned just right for a crunchy, golden treat.
Try it today!
Ingredients
- 1 kg (about 2.2 lbs) of potatoes
- 1 large onion
- 2 eggs
- 1 tbsp flour
- Salt and pepper to taste
- Nutmeg to taste
- Oil for frying
Instructions
Step 1: Peel and grate the potatoes. Finely mince the onion.
Step 2: In a large bowl, combine the grated potatoes and minced onion. Add eggs and flour.
Season with salt, pepper, and a pinch of nutmeg. Mix well.
Step 3: Use a clean cloth or your hands to squeeze out any excess moisture from the potato mixture.
This ensures crispiness.
Step 4: Heat oil in a frying pan over medium heat. Take a large spoonful of the potato mixture and add it to the hot oil.
Flatten with the back of the spoon into a pancake shape.
Step 5: Fry for about 1 minute on each side until golden brown and crispy.
Step 6: Remove from the pan and drain on paper towels.
Serve hot as a side dish, with charcuterie, or paired with a fresh salad.
Frequently Asked Questions (FAQs)
1. Can I make this galette ahead of time?
Yes, you can prepare it in advance and reheat in a frying pan to crisp up.
2. Is there a way to make this recipe dairy-free?
Yes, simply omit the butter and use oil for frying.
3. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will add a unique flavor, though the texture may differ slightly.
4. What should I serve with these galettes?
These galettes are great with meats, salads, or as part of a brunch spread.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet for extra crispiness.
Potato Galette
Ingredients
- 1 kg of potatoes about 2.2 lbs
- 1 tbsp flour
- 1 large onion
- 2 eggs
- Salt and pepper to taste
- Nutmeg to taste
- Oil for frying
Instructions
- Peel and grate the potatoes. Finely mince the onion.
- In a large bowl, combine the grated potatoes and minced onion. Add eggs and flour. Season with salt, pepper, and a pinch of nutmeg. Mix well.
- Use a clean cloth or your hands to squeeze out any excess moisture from the potato mixture. This ensures crispiness.
- Heat oil in a frying pan over medium heat. Take a large spoonful of the potato mixture and add it to the hot oil. Flatten with the back of the spoon into a pancake shape.
- Fry for about 1 minute on each side until golden brown and crispy.
- Remove from the pan and drain on paper towels. Serve hot as a side dish, with charcuterie, or paired with a fresh salad.
