Nancy asked her friend and caterer Jennifer Naylor to send over her famous potato galette with smoked salmon.
I think thats why I like this particular cookbook so much, and why this recipe spoke to me.
Brunch is definitely about bringing people together and celebrating happy times.
Photo:Diana Chistruga
And if Im having a larger brunch crowd, I can make both an egg dish and the galettes.
In the spirit of modern comfort food, they are easy to make but also nourishing and satisfying.
Ina feels that entertaining doesnt have to be fancy.
Diana Chistruga
She starts by peeling two large russet potatoes and cutting them lengthwise into matchsticks using a mandoline.
Dont tell Ina!)
This will help ensure that the resulting galettes are super-crispy.
Diana Chistruga
A quick toss with some salt and pepper and the potatoes are ready to cook.
Thenand this is the keyshe drizzles some melted butter around the inside edge of the pan.
When the galette is well browned and crispy, Ina calls for transferring it to a paper-towel-lined plate.
Diana Chistruga
After that you simply repeat the whole process to make the second galette.
The finished galettes can be made an hour ahead, per Ina, and reheated before serving.
(I have made them the day before and refrigerated them until Im ready to reheat them.
Diana Chistruga
Just pop them into a 400-degree oven for 5 to 10 minutes to warm them.)
Ina recommends using Scottish salmon, which has a mild flavor, here.
A sprinkle of chives and a little salt are the finishing touches.
Be sure to serve them while the potato galettes are still hot and crispy.
You could also add a little everything bagel seasoning or sliced avocado if you like.
But theyre great as is and dont need any embellishments.
Put the potatoes into a bowl and toss them with 1 teaspoon salt and 12 teaspoon pepper.
Cook them undisturbed for 5 minutes.
Loosen the galette gently around the edge with the metal spatula and flip it over.
The oil and butter underneath are very hot!)
With the metal spatula, transfer the galette to a paper towellined plate and set aside.
Repeat with the rest of the potatoes and butter to make a second galette.
Place the two galettes on a cutting board.
Sprinkle with minced chives and sprinkle lightly with salt.
Use a large chefs knife to cut each galette into 6 wedges and serve hot.
To Make Ahead
Reheat the galettes in a 400-degree oven for 5 to 10 minutes before assembling.
Reprinted fromModern Comfort FoodCopyright 2020 by Ina Garten.
Photographs copyright 2020 by Quentin Bacon.
Illustrations copyright 2021 by Stanley Chow.
Published by Clarkson Potter, an imprint of Random House.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
