There’s so many things I like about this recipe! Not only is it delicious, fairly inexpensive, easy to make since Chef Boudouin (Executive Chef at The Cliff House at Pikes Peak,) mixes all the ingredients up instead of the time-consuming layers, but you can also make it ahead of time and/or freeze. Potato Galette isn’t just for breakfast either! This makes a great side dish for dinner, lunch or brunch. Leave the skin on your potatoes for the added vitamins and nutrients. If you have a hard time finding fresh chervil, you can substitute more parsley, fresh tarragon, or a mixture of both. I made this and put half of the mixture in individual crocks and cooked the other half on a baking sheet, which I then froze for a future meal. (If you’re feeling stressed, mixing these ingredients by hand helps get a bit of that out, or at least for me it did…) You can also assemble this the night before and just pop it in the oven when you’re ready to cook. This is an easy but hearty meal for the family to enjoy, or prepared and cooked in single serve crocks, perfect for singles. It’s also great for company meals, turning the simple potato into a gourmet treat. (Everyone will think you spent way more time on it than you did.)
Easy, quick to assemble, inexpensive and delicious…a keeper!
http://www.kktv.com/cliffhousekitchen/recipes/Potato_Galette-240366341.html
