Potato Galette

Daffodils are by far and away my favorite flower. Daffodils are so sweet and undemanding. They bloom where they are planted and are content in the most humble of places but their beauty is fit for a king's garden. Stephen gave me these daffodil bulbs right before he left for basic Training last spring. These flowers make me think of him. Not that I don't anyway... but these are the sweetest remembrance of last Easter and my son.

 Spring is in the air and Easter is drawing near. I love Easter! It is a celebration of new life and a grand excuse to gather friends and family around the table. It is the chocolate, flowers, strawberry, and sunny skies season. I loved Easter when I was a little girl. My family always ate a big ham dinner and then my dad and grandpa hid Easter eggs all around our big yard. The kid who found the golden egg got a coin. My big brother ALWAYS found the golden egg. I NEVER found the golden egg but I did find lots of candy in my Easter basket. My Mom usually made me a new spring dress but she never made me wear an itchy Easter bonnet. My Mommy understood these things! My favorite dress of all was my pear dress. Yep! I was four years old when Mom made my pear dress. It was the most beautiful pink dress in the whole wide world. But I digress away from food. I get to cook Easter dinner again this year. It should prove to be a grand celebration. I have yet to plan the whole menu but the ham, dessert, and potatoes have been decided upon. I put the potatoes through a trial run Sunday. I thought they were great. The top was perfectly crunchy and the middle was soft, buttery, and just right salty. The recipe sounds like a lot of trouble but it really does slide together very quickly. I think it is easier than mashing potatoes just as everything else needs attention. I think they would also make a delightful addition to a brunch.
Potato Galette 

2½ pounds potatoes Yukon Gold potatoes, scrubbed and sliced ⅛ inch thick

8 Tablespoons butter, divided

1 Tablespoon cornstarch

2 teaspoons salt

½ teaspoon ground black pepper

1½ teaspoon  rosemary

Adjust oven racks to the lowest position and heat oven to 450°.

Peel and slice the potatoes using a mandoline slicer or the slicing attachment of a food processor. Place the sliced potatoes in a large bowl and fill with cold water. Use your hands to swirl the water to remove the excess starch. Drain the potatoes in a colander and then spread on paper towels and thoroughly dry.

Melt 4 tablespoons butter and then whisk in cornstarch, salt, pepper, and rosemary. Add the dried potatoes and toss until thoroughly coated. Melt 1 tablespoon butter in a 10 inch cast iron skillet or other heavy bottomed ovenproof skillet and swirl to coat the pan. Place one potato slice in the center of the skillet then overlap slices in a circle around the center slice, followed by outer circle of overlapping slices. Place the remaining sliced potatoes on top of the first layer, arranging them so they form even thickness. Dot each layer with butter and a few sprinkles of salt and pepper to taste.

Place skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12 inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of foil and fill with 2 cups of pie weights. Firmly press down on cake pan to compress potatoes. 

Transfer skillet to oven and bake 20 minutes.

Remove cake pan and foil from the skillet. Continue to bake until potatoes are tender when a paring knife is inserted in the center, 20 to 25 minutes. Remove the potatoes from the oven and return the skillet to medium heat on stovetop and cook, gently shaking the pan (using a 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, use one hand to hold cutting board in place and 1 hand on the skillet handle, carefully invert the skillet and cutting board together. Lift skillet off galette. Use a serrated knife to gently cut wedges and serve immediately.