Two crispy potato pancakes, filled with sauteed greens and grated cheese, baked until golden brown, with cheese oozing out - oh yum!
Start by coarsely grating potatoes. Melt butter and olive oil in a heavy, ovenproof skillet over medium heat. Add the grated potatoes, pressing down to create a flat pancake. Season with salt and pepper. Cook for about 7 minutes on one side, or until crisp and golden brown. Carefully flip the potato cake over and cook for another 5 or 6 minutes. Flip the galette onto a large plate. Make another galette and flip onto another plate.
Meanwhile, cook chopped Swiss chard (or spinach or any other green you like) in olive oil for about 5 minutes, until wilted and just soft. Season with salt and pepper. Assemble in an ovenproof skillet or a pyrex pie plate. Place one of the galettes on the bottom. Spoon the cooked greens over the top, pressing down to create a flat surface. Sprinkle grated Gruyere cheese over the greens and top with the remaining galette. Bake in a 450 degree oven for 15 to 20 minutes, or until the cheese has melted and the potato cake is hot, crispy, and golden brown.
Meanwhile, cook chopped Swiss chard (or spinach or any other green you like) in olive oil for about 5 minutes, until wilted and just soft. Season with salt and pepper. Assemble in an ovenproof skillet or a pyrex pie plate. Place one of the galettes on the bottom. Spoon the cooked greens over the top, pressing down to create a flat surface. Sprinkle grated Gruyere cheese over the greens and top with the remaining galette. Bake in a 450 degree oven for 15 to 20 minutes, or until the cheese has melted and the potato cake is hot, crispy, and golden brown.
I cut the galette in wedges and served with a tomato and cucumber salad - a great weekday dinner.
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