This delicious No-potato Galette is easier to make than it looks! That means if you are trying to impress anybody with your awesomeness as a cook, you can lay this baby down on the table next to a succulent meat dish, and be all smug about it. 😀Jump to Recipe
By definition, a galette is a flat round cake, or pastry – OR – any food prepared in said shape. Potatoes are used frequently. But those dang nightshades! They can be so bothersome to some people (ahem, me 🙋🏼♀️). Japanese sweet potatoes to the rescue! Those are the ones with kind of a purple-y skin, but a white flesh. Before you ask, I haven’t tried white sweet potatoes, which is what I use in my AIP Mashed Potatoes. I went with the Japanese ones because they don’t seem quite as dense as white sweet potatoes, and thus able to soften a little better.
Um, duck fat…?
Some of you may raise an eyebrow at one certain ingredient: duck fat. I know! I have had a bit of an “unpleasant” response to it in the past myself. But then Laura Morrow, founder of the company Simply AIP, contacted me asking, “Hey, do you have a recipe that uses duck fat?” Duck fat is in this month’s subscription box, and she needed a recipe to go along. Now, honestly, heretofore I have disliked duck fat. BUT. I do SOOOOOOO love a creative challenge! I set out to make a recipe that uses duck fat that I would actually like. So that’s how this recipe came to be. And if you are a Simply AIP subscriber*, you will see a recipe card in your box this month (January 2019) with this recipe! 😀
Try something new! Enjoy your cooking! Be a food adventurer! And have an absolutely fantastic day!
*Simply AIP is a subscription box service for women on the AIP. Each month, you receive a surprise box of snacks, goodies, ingredients and comfort items. You can do as many or as few (even one!) boxes as you like, AND you can gift boxes to a fellow AIPer as well. If you are a reader of this blog, you can get $5 off your first box, using the code WENDISAIP5. Learn more here.
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Wendi. You’re a freakin’ genius. This recipe looks amazing.
I just now saw this comment, Beth! THANK YOU! 🙂
Wendi, how do you keep the sliced potatoes from browning? I made a large batch of no-potato soup and I put the chopped potatoes in a bowl of lightly salted water because they started browning as soon as I peeled them.
Hi, Diana! It sounds like you are doing just the right thing. It’s true – the Japanese yams oxidize very quickly! In this dish, it doesn’t matter so much since they get sort of coated, etc. I’m glad I’m not the only one that has this issue! 😂
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I made this tonight and it was SO DELICIOUS! thankyou!
Oh wonderful, Monica! I’m so glad you enjoyed it. And thank you for taking the time to write. <3
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I’ve made this twice and really like this one a lot. Sweet potatoes are a staple, but they can get so boring. I highly recommend doing this in a cast iron skillet to get the crunchy fried finish. And duck fat is a must. This could become my muffin top. Just eating the fried top (or bottom of the skillet) is probably all I really need!
Hi, Cathy! Yay! I’m so glad you like it! I’d hate to be responsible for a muffin top, though. 😆 Thank you for taking the time to write. 💕