Potato Gallette With Walnuts, Rosemary And Sage

Name: Potato Gallette With Walnuts, Rosemary And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium, about 1 pound russet or Yukon Gold potatoes, baked and shredded on the large side of a box grater; 1 cup finely chopped walnuts; 1/2 cup extra sharp cheddar cheese, shredded (optional); 1 tablespoon finely minced fresh rosemary; 1 tablespoon finely chopped fresh sage; 1 teaspoon finely minced garlic; 2-3 scallions green and white parts, chopped; 1 teaspoon turmeric; 3 extra large eggs, beaten; Kosher or sea salt + freshly ground black pepper; 2 tablespoons pure olive oil; 2 tablespoons butter or margarine for vegetarian or kosher version

Servings: persons

3 medium, about 1 pound russet or Yukon Gold potatoes, baked and shredded on the large side of a box grater
1 cup finely chopped walnuts
1/2 cup extra sharp cheddar cheese, shredded (optional)
1 tablespoon finely minced fresh rosemary
1 tablespoon finely chopped fresh sage
1 teaspoon finely minced garlic
2-3 scallions green and white parts, chopped
1 teaspoon turmeric
3 extra large eggs, beaten
Kosher or sea salt + freshly ground black pepper
2 tablespoons pure olive oil
2 tablespoons butter or margarine for vegetarian or kosher version

1
Bake the potatoes until tender; peel and grate them. Stir in all the other ingredients, (reserving oil and butter for frying); salt, pepper to taste and mix well.
2
In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake.
3
Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter.
4
Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more.
5
Slide onto a platter, cut into wedges and serve with a salad or sauces of your choice.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium, about 1 pound russet or Yukon Gold potatoes, baked and shredded on the large side of a box grater, 1 cup finely chopped walnuts, 1/2 cup extra sharp cheddar cheese, shredded (optional), 1 tablespoon finely minced fresh rosemary, and more.

Yes, Potato Gallette With Walnuts, Rosemary And Sage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!