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. 😀
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!
💗,
Wendi
*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.
No-potato Galette
Course: SidesCuisine: AIP, PaleoDifficulty: Easy8
servings15
minutes35
minutesThis delicious 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. 😀
Ingredients
1/3 C. cassava flour
1 T. finely chopped fresh rosemary
1 T. large flake nutritional yeast (This is to give it a cheesy flavor.)
1 t. garlic powder
1 t. sea salt
1 T. + 1/4 C. duck fat, melted
8 C. thinly sliced Japanese sweet potatoes (about 6 medium potatoes)
Directions
- Pre-heat oven to 400° F. In a small bowl, combine flour, rosemary, nutritional yeast, garlic powder and salt. Set aside.
- Grease sides and bottom of a 10” cast iron skillet with one tablespoon duck fat. (You could also use a tart pan or springform pan, but the galette might not have a crispy finish.)
- Place sweet potato slices in a large mixing bowl. Add dry mixture. Toss it all together with your hands.
- Starting at the edge of the skillet, overlap coated potato slices in a spiral toward the center. When you have finished a layer, drizzle one tablespoon of melted duck fat over all. Make new layers, drizzling melted duck fat each time, until layers reach about one inch from the top of the pan. (You might not use all potatoes.) Sprinkle any remaining dry mixture over all.
- (Skip this step if using a tart pan or springform pan.) Place skillet over medium high heat. Cook for five minutes.
- Lay a piece of parchment paper over the galette, and weigh it down with a pie plate. Place all of this in the pre-heated oven. Bake for 25 minutes, or until potatoes are soft when tested with a knife. Remove pie plate and parchment. Bake another five minutes. Remove skillet from oven, and cool for five minutes.
- Run a knife around the edge of the galette to separate it from the skillet. Place your serving plate upside down on the skillet. With MUCH caution and oven-mitted hands (because it’s heavy AND hot!), hold the plate and skillet together, and invert the whole thing. Carefully lift off the skillet.
- Revel in your handiwork! Garnish with sprigs of rosemary.
Notes
- For best results, slice sweet potatoes with a mandoline.
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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. 💕
My son has an allergy to poultry… can you use something beside duck fat?
Hmm. How about bacon fat? That would probably work!