I’ve been thinking a lot about scalloped taters lately. I’ve actually only ever had them with ooey gooey cheese all over them, but I knew that I could probably make something pretty bomb minus the queso. And not to toot my own horn, but TOOT TOOT! This scalloped potato galette is totally killer!
This galette isn’t as time consuming as it looks. As long as you have a mandolin slicer, you can have the potatoes sliced up in like 2 minutes. Seriously, the only downside about this meal is that I only made one and not like 8!
- 5 yukon gold potatoes, sliced thinly
- 1/2 cup pesto
- handful of spinach
- 1 tbl ghee or oil
- 1/2 bell pepper, diced or sliced
- 1/2 can artichoke hearts, chopped
- 1/4 red onion, thinly sliced
- OPTIONAL: kalamata olives, baked egg
- Preheat oven to 400.
- Grease up a baking sheet or pizza stone
- Slice your potatoes and make into a circle, starting on the outside, overlapping each piece just a little. Keep doing it until you reach the middle.
- Melt a 1 tbl or so of ghee or use 1 tbl oil and brush it onto the potato.
- Stick in oven and bake for 10 min.
- While galette is cooking, slice and dice all other ingredients.
- Once 10 min is up, take the baking sheet or stone out of the oven. Brush on your pesto making sure you get every single potato.
- Lay spinach over top, then add all other ingredients. If using an egg, crack it into the middle.
- Put galette back into the oven and cook another 10-15 min or until your egg is done.
You know what is also “spectac” about this meal….you can have it breakfast, lunch, or dinner. It’s awesome for any time of the day. The egg adds a little something special to the galette, especially when you break the yolk!
Next time, I’m going to make this into a casserole. If anyone decides to make it into a casserole instead let me know how it goes. I would take a baking dish, add some potatoes at the bottom, then pesto, then the toppings, and keep layering until you got to the top. I would also probably cover it when cooking.