Edam Cheese Potato Galette
Tarta de Papas con Queso Edam
Recipe Yield
6 servings
Cooking time
1 hour
Rate this recipe
Ingredients
- 2 tablespoons unsalted butter cut into small dice, plus more to butter the dish
- 1 cup white onion finely chopped
- 3 garlic cloves finely chopped
- 1 xcatic, güero, or banana chile stemmed, seeded and finely chopped, or may sub or add habanero for more heat
- 4 cups thinly sliced chaya leaves may sub for spinach or swiss chard
- 2 cups heavy cream
- 2 cups milk
- 1 1/4 teaspoons kosher or coarse sea salt divided, or to taste
- 1/2 teaspoon coarsely ground black pepper or to taste
- 3 pounds russet or yellow potatoes
- 6 ounces (or 1 1/2 cups) finely grated Edam Cheese
To Prepare
- Adjust the rack to the middle of the oven and preheat to 400°F. Melt the butter in a large skillet set over medium heat. Once it is bubbling, add the onion. Cook for 3 to 4 minutes until it softens. Add the garlic and chile, stir and cook for another minute. Add chaya leaves and 1/4 teaspoon of the salt, stir and cook until the chaya leaves soften, let out juices and almost dry out, about 5 minutes. Remove from the heat.
- In a large measuring cup or bowl, combine the heavy cream and milk, season with the remaining teaspoon salt and the black pepper, and stir.
- Peel the potatoes and slice them into thin rounds using a knife or mandolin, place them in a bowl with cold water as you move along so they won’t turn brown.
- Butter a round baking dish or cast iron pan and pour about a cup of the cream mixture into the bottom. Start spreading the potato slices in a circular pattern, evenly at the bottom. Once they have covered the cream, pour another cup of cream and repeat with more potatoes. Once you are about halfway through, add the chaya mixture in a single layer. Continue with the potatoes and cream mixture until you are all done. Press the potatoes down slightly into the milk so they will soak in the milk.
- Place the baking dish on a baking sheet to prevent spills. Bake in the oven for 30 minutes. Remove from the oven, sprinkle the cheese all over the top. Place back in the oven for another 30 minutes, or until the potatoes are completely cooked and soft, most of the liquid has been absorbed and thickened, and the cheese is melted and has begun to brown. Remove from the oven. Cover to keep warm until ready to serve, or let it settle for at least 5 minutes before diving in.
Comments
14comments inEdam Cheese Potato Galette
Linda
Feb 15
I have been unable to find Edam cheese except for very small packages of a few ounces that are very expensive. What is a good substitute?
Pati Jinich
Feb 15
Go for Gouda Linda 😉
Anonymous
Jan 28
Miss Patty my name is Joshua Summers I pastor a church here in Oklahoma and I absolutely adore your show the things that you do to food you make it so interesting and so delicious thank you and keep on doing what you do you are an inspiration to so many people thank God for you
Pati Jinich
Jan 30
You are incredibly kind, thanks so much!
Marijane card
Oct 16
Have you tried the potatoe galette with other types of potatoes like red skin potatoes. where you don’t have to peel them. You just wash and slice them. I would like to know what you think about this
Pati Jinich
Nov 03
I have not tried it that way, but it sounds like a great idea to me Marijane!
Barbara B. Magoon
Oct 10
Delicious flavors – But unfortunately ratios were off leaving a watery, just barely cooked dish. Wanted so much for this dish to be my new “holiday potato” star. It just fell short. Yes, I followed the recipe to the letter, but doubted it would not be that creamy bite that she so relished in her show leaving me salivating for a taste. Suggestions? I could never pose to suggest.
Pati Jinich
Nov 06
Hey Barbara, sorry this recipe did not work for you. The one thing I can think off is that our ovens just work differently, so you might want to try to bake your galette a bit longer, until it is not runny and the potatoes are completely cooked 🙂
Dee Albrecht
Sep 27
I watched this on your TV show and it sounds so good….looked you up on the internet and am so excited to get the recipe…keep up the great recipes and I ‘ll buy your cookbooks….thank you for sharing 😀
Pati Jinich
Oct 05
Thanks so much Dee, so glad you found me!
janice conder
Sep 23
Can’t wait to try this.
Pati Jinich
Oct 10
Enjoy it Janice!
Sally
Sep 23
We love chard from our garden in Stow, Massachusetts. Can’t wait to make this! Love you and watching your boys grow up! We have 4 grown boys and 4 grandchildren.
Pati Jinich
Oct 10
I love chard! And it is the perfect ingredient for this Galette Sally, enjoy! And hugs to you, your boys and your grandkids 😉