This was indeed effortless and so delicious. Who doesn’t love potatoes and melted cheese?
It was a challenge to slice the potatoes into 1/16” slices;
I should have used the mandolin. This
may have been the reason it took much longer to bake and brown than indicated. I ended up putting the galette under the
broiler for 4 minutes to brown it up a bit and add a little crispiness. With baking and broiling it ended up taking a
whopping 45 minutes to cook.
At first I thought the chopped pears were lost in this dish.
But after the second bite I discovered it was the sweetness of the pear that
balanced the sharpness of the Roquefort.
The pear definitely added to the smooth creaminess. With the galette I prepared a lightly floured
and browned chicken breast, finished in the oven for 15 minutes and a veggie loaded
salad. We had my mom over for dinner; I
think she liked it because all I heard out of her was mmm mm mmmmm. Great job Rachel, I will do this one again.
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