How To Make Sausage-Stuffed Potato Galette
Filling breakfast sausages, tender yukon gold potatoes, and fennel makes up this deliciously rich, flaky, and savory potato galette!
Serves:
Ingredients
- 3lbyukon gold potatoes
- salt and freshly ground pepper
- 3tbspextra virgin olive oil
- 1fennel bulb,halved, cored and thinly sliced lengthwise
- 1small onion
- 1lbpork breakfast sausage
Instructions
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In a large saucepan, cover the potatoes with water and bring to a boil. Simmer for until partially cooked. Transfer to a plate and let cool.
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Peel the potatoes and coarsely shred them on a box grater.
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Spread the shredded potatoes on a baking sheet, then season very lightly with salt and pepper
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In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil. Add the fennel and onion, cover and cook over moderate heat for 5 minutes, until softened. Uncover and cook, for 5 minutes longer, stirring occasionally, until lightly browned.
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Let cool slightly, then transfer to a food processor. Add the sausage and pulse to combine.
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Preheat the oven to 375 degrees F
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Wipe out the skillet and coat with 1 tablespoon of the olive oil. Press half of the shredded potatoes in the bottom of the skillet and partially up the side.
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Spread the sausage mixture over the potatoes, leaving a 1-inch border all around. Press the remaining potatoes on top in an even layer, sealing the edges.
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Cook for 15 minutes over moderately high heat until the bottom is golden.
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Carefully slide the potato galette onto a large plate and cover with the skillet. Invert the galette into the skillet.
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Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes.
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Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through
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Slide the galette onto a cutting board, cut into wedges and serve. Enjoy!
Recipe Notes
Make Ahead: The uncooked potato cake can be refrigerated overnight; return to room temperature before cooking.
Nutrition
- Calories: 353.05kcal
- Fat: 19.36g
- Saturated Fat: 5.10g
- Trans Fat: 0.06g
- Monounsaturated Fat: 9.32g
- Polyunsaturated Fat: 3.22g
- Carbohydrates: 33.71g
- Fiber: 5.00g
- Sugar: 3.38g
- Protein: 12.69g
- Cholesterol: 39.69mg
- Sodium: 629.43mg
- Calcium: 45.04mg
- Potassium: 1034.89mg
- Iron: 2.25mg
- Vitamin A: 29.57µg
- Vitamin C: 37.67mg
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