Dear Cook’s Illustrated, I love you! I am so happy that I stumbled upon this magazine via other blogs. It is seriously amazing. I have been tempted to subscribe to their other magazines as well. They do such a great job of breaking down even the most intimidating recipes. This was one of the ones that I found intimidating in the very first magazine that came to my door. In the picture it looked so delicious, but so complicated. Surprisingly this came together a lot simpler than I thought it would. Basically what you have here is a potato dish with a super-crisp crust and tender slices, which hold together in flat, round cake. The potatoes were tender and had a rich buttery flavor to them. I plan to make this for my next dinner party because I think it definitely has that wow factor.
On another note my husband officially graduated this past weekend from the University of Connecticut with his PhD in Biomedical Sciences. He defended back in September and started a position at Penn in October, but this made it feel official. We finally closed the CT chapter of our lives. We spent many years (including the first year of our marriage) driving back and forth to see one another. I am so happy that we are done with that phase of our lives and can continue enjoying one another’s company every day in the same place! Congrats to all the graduates in my life, you know who you are.
2 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
½teaspoon ground black pepper
1 teaspoons chopped fresh rosemary
Adjust oven rack to lowest position and heat oven to 450. place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
Whisk 4 tablespoons butter, cornstarch, salt, pepper and rosemary together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet then overlap slices in circle around center slice, followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Transfer skillet to oven and bake 20 minutes.
Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20-25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder — handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, gently cut into wedges and serve immediately.
Note: In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8-inch thick and to make sure the slices are thoroughly dried before assembling the cake. Use a mandolin slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin. A pound of dried beans, rice, or coins can be substituted for the pie weights.
Source: adapted from Cook’s Illustrated, March & April 2011