French month was delicious and exhausting. I really pushed myself with the number of dishes I cooked.
And not everything made the blog, I mean did you see the massive brioche?
There are about 10 other things I desperately wanted to cook/bake this month but alas, I ran out of time. Why did I give myself only a month per country? I’ll never know.
Though, here we are. French month is over.
But not before I deliver a killer galette.
My love for galettes is not quiet. I LOVE GALETTES.
I’ve made them before. And I have friends and family members who want me to start a Ouellette’s Galette’s stand. Who wants to invest?
Today I made a Potato, Gruyere, and Bacon Galette.
IT’S LIKE A STUFFED BAKED POTATO BECAME A GALETTE FOR THE DAY.
This is not diet food people. I watched Kanye West on David Letterman’s show and Kanye says that we shouldn’t DIEt we should LIVEt…yea…
He was a treat to watch but seriously just stop counting calories for one day and put this in your mouth.
Cheese, onion, bacon, potatoes, really I’ve never seen a more beautiful combo. There is no bad bite in a slice of this Potato, Gruyere, and Bacon Galette because all of the ingredients are layered together.
I salt/peppered the crust of this galette and it was the best decision I ever made.
The crust is perfect and flakey. Again, stop looking at how much butter goes in here.
I love the dough recipe I’m sharing here, I use it every time. It’s the same dough if you want to fill the galette with something sweet – see recipe note below.
Serve it with a bright green salad for a little something healthy with your delicacy.
Vive La France! Keep an eye out for next month.
Potato, Gruyere, and Bacon Galette
(start making 90 minutes before you want Potato, Cheddar, Bacon Galette)
*If you want to make a sweet galette, use the same dough recipe, just increase sugar to 2 Tablespoons.
Peel and slice your potatoes very thin. Using a mandolin will produce the best results.
Until you use them, let the potato slices soak in room temp water.
Cut your bacon into 1-inch slices and fry on a medium-sized skillet over medium heat. Once crispy and cooked, remove from heat. Keep the grease in the pan.
Thinly slice your onion and cook in the bacon fat over medium-low heat. Let these cook for about 30 minutes so they get soft but not charred.
Preheat your oven to 400F. Cover a baking pan with parchment.
Now, roll out your chilled galette dough so it’s a large circle. The edges don’t have to look perfect, we’re going for rustic. The dough should be about 1/4 inch thick, like cardboard.
Lay the dough on the parchment paper because once your galette is filled, it will be near impossible to move.
Layer 1/3 shredded cheese in the center of your galette. Then arrange 1/3 of potato slices on top. Then 1/3 of onions over that. Then 1/3 of bacon over that. Repeat until it’s all gone and you’ve ended with bacon pieces on top.
Carefully start to fold the edges of the galette over each other so the center is exposed and you’ve got a rustic dough surrounding it. Chill in the fridge for 10 minutes.
Brush a beaten egg around the edges, then sprinkle coarse salt and fresh black pepper over it so the crust has tons of flavor.
Bake for 35-40 minutes.
Remove from heat and let sit for 5-10 minutes before digging in.