King of the vegetables and a potato and Comte galette

The Yak was crapping on orating upon the delight of the humble potato, his favourite vegetable over all others. We could say in fact, that in his view, it is The King of the Vegetables. As he plainly stated, there isn’t much that you cannot do with the tatie. Bake it, boil it, steam it, mash it, grate it, fry it, smash it, dumpling it. Perhaps The Yak has a point? What he was really trying to say was, could we please have potatoes for dinner?

The pantry was laden with potatoes, I also had some delicious looking Comte cheese that I had purchased at the cheese shop. I suffer from an insidious illness that I would not wish upon anyone, it is called ‘Cheeseyearningitis’. It entails standing in front of a cheese counter, looking longingly at cheeses that one wishes to try but one also knows, that one is of an age where one can no longer eat every cheese that ones hankers after. This is due to a waistline thickening on a daily basis and a propensity towards high cholesterol. ‘Cheeseyearningitis’. Look it up, it really exists.

Comte is a semi-hard French cheese made from unpasteurised milk obtained from cows that have only been freshly and naturally fed. It is very similar to Gruyere but a Comte cheese can only be called thus if it adheres to a whole bunch of strict Frenchy regulations. God Bless the French.

I was thinking of a good old potato bake but a googlebumble led me to this delightful concoction, a Comte and potato galette. (Galette meaning a flat pancake and this dish is intrinsically that, a pancake like concoction of cheese and potato.)

The smell of this simple dish baking caused dribble to surreptitiously slide out of the corners of my mouth. Luckily, no one was watching. How best to explain the odour of this cheese baking? I imagine that it is the smell of the meadows in the French alps, of the sweet grass and alpine flowers that blissfully happy European cows chow down upon.

This cheese and potato dish was nutty, sharp, crunchy and almost caramelised around the edges. Unfortunately, all the children present loved it so there were barely any leftovers. Which really sucked. As a French cow would say, ‘Le Moo, Le Sucky.’

POTATO AND COMTE GALETTE

2 tbl unsalted butter (30g)
1 kilo potatoes, peeled and coarsely shredded. I used Desiree because it’s all I had, the recipe called for Yukon Gold. I shredded them in my food processor, oh yeah. Squeeze the potatoes well to get rid of as much liquid as you can.
200g Comte cheese, grated
1 1/2 tsps sea salt
1/4 tsp ground nutmeg
Black pepper

Preheat oven to 180C.
Preheat a medium size frypan, add half the butter and melt it.
Place 1/3 of the shredded potatoes into the frypan, sprinkle half a teaspoon of salt, some grinds of black pepper and sprinkle some nutmeg evenly across.
Sprinkle 1/3 of the cheese over the potato.
Place another 1/3 of the potatoes on top, season with salt, pepper and nutmeg and add another 1/3 of the cheese.
Add the last 1/3 of potatoes, drizzle the remaining butter on top then press the mixture down with the back of a spatula. Season with salt, pepper and nutmeg then sprinkle the remaining cheese on top.
Over a medium heat, cook the potatoes for about 10-15 minutes until the potato on the bottom starts to sizzle.
Transfer the frying pan into the oven and cook for about 25-35 minutes until golden brown and the potatoes pierce easily with a knife. (Meaning they are cooked.)
Eat it down quickly before the children do.

Recipe knicked from the website listed below, only a minor change was made to it.

http://www.oliversmarket.com/index.php/413

http://en.m.wikipedia.org/wiki/Comté_cheese

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33 thoughts on “King of the vegetables and a potato and Comte galette

  1. Potatoes are always yummy but, excuse me Madame, we don’t all have a wedge of lovely Comte` hanging about in our fridge. Oh my, that galette looks better than most forms of seduction. You are the tease machine today.
    It’s rather sad when children develop an interest in fine food- can’t they just go and eat cheesy mac or something?

    • He he…I can assure you, Comte is not hanging about too often! Yes, who needs other forms of seduction when we have cheese and potatoes? We have noticed lately that dining out with the lads is getting a tad on the exxy side….

  2. So simple, yet so perfect! I love nutty Comte cheese and certainly understand that cheeseyearningitis. Great word. Yes, it is sad on one hand, but encouraging on another, when children begin to appreciate fine food. My son, however, always went for the expensive French cheeses, even as a young lad. I had to make his mac and cheese with bespoke imported cheeses. He would definitely like this cheese and potato galette.

    • Thanks KW! A great opportunity to form another support group for those of us out here yearning for cheese. Love that your son always adored fine cheese. Our youngest took a liking to Manchego when he was four, $80 a kilo at the time!? Yes, I hear you, we have done a good job if our kids grow up loving to eat well. Just can’t afford them anymore is all. He, he…

  3. FAbulous! It’s close to a rosti. You’re actually right about the smell of the meadows. The Swiss take their cows in the spring to have them eat grass and meadow flowers in the higher elevations before they return them in the fall. So you really are smelling and tasting flowers!!!

  4. How divine this looks! I am salivating all over my keyboard right now……alas, I am of the same mindset as you…..can’t give in to the cheese too often…..(as you and the cows summed it up…”Le Moo, Le Sucky.”) But am definitely going to have to try this one. Probably shouldn’t. Probably will regret it because I will become addicted. But am definitely going to anyway. “Le Moo, Le Sucky” indeed!

    • Thanks Prompty! It is dangerously delicious, hope you can get that drool off your keyboard. Ot that too would be Le Moo, Le Sucky! (Do you think I am onto something there…ummmm….maybe not, what does a cow say?)

  5. This is like the most heavenly giant potato latke I’ve ever seen, only even more exquisite because of the delectable cheese.
    I too have that cheese illness. I grew up in Wisconsin. We were surrounded by either cows or their byproducts. No complaints here. Cheese counters are a big weakness of mine.
    And I do believe your newest recipe will fall into that category of ‘can’t live without’ too.

    • Thanks Madame Peak! Yes, growing up in a state where cheese ruled supreme, you would have not suffered from a deficit of the good stuff. I really do think a Cheeseyearningitis support group is necessary. I am going to make this again soon, it is winter after all! (Well, as winter as it gets here…)

  6. We have comté coming out the ears in our parts (not literally, rest assured) so I am blessed in the cheese department. On the other hand, I have always been unlucky with the potato galette – the pommes de terre never seem to cook enough, and there is nothing worse than the crunch of uncooked potatoes. However, I will give it old college try again as your recipe also has me drooling. 🙂

    • You sure are blessed Mrs France! I do now have a rather marvellous vision of you standing there elegantly of course, with cheese dripping out of your ears. I hope it works for you, I too hate uncooked potatoes, shudder. This really is worthy of dribbling over oneself.

  7. Could it be any more perfect, with the little crispy edges? Like a tater tot pancake, for grownups. Seriously, this is way too good to waste on kids. You just gave me my next special occasion recipe 🙂 Plus, I always get Gruyère, but now I am determined to try the Comte.

  8. That picture right there is what my heaven looks like. Potatoes with a side of crispy cheeeeese.
    (i’m actually not a cheeser/cheesehead/cheese fan, but sometimes, ya just gotta have it!)

  9. Pingback: Cheesy Potato Galette | Linnet Moss

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