The potato fried in butter begets one of the world’s great tastes. Salty & sweet & crunchy & chewy & well, just potato-y goodness makes your taste buds sing like few other foods, I find. This recipe adds the harmonic accompaniments of cheese and greens, resulting in a side dish worthy of its own plate. Heated, of course. [You don't absolutely have to use a mandoline, but it sure makes getting the potato slices even a lot easier.]
Potato Galette with Arugula & Spinach
serves 8 as a side
4 ounces arugula
4 ounces spinach
2 tablespoons butter
2 ounces Gruyere, grated
2 green onions, green & light green parts only, minced
1 teaspoon salt
2 pounds russet potatoes
freshly ground black pepper
Place arugula & spinach in large pot with 1/2 cup water and cook over high heat until leaves have completely wilted, about 5 minutes. Drain and allow to cool. When cool, squeeze leaves in handfuls to eliminate as much water as possible. Chop well, toss with Gruyere & green onions, and set mixture aside.
Using a mandoline (this is the kind I use), slice potatoes 1/8 inch thick and dry well in large bath towel.
Heat butter in 12-inch nonstick skillet over medium-low heat until melted; swirl butter in pan to completely coat surface and sprinkle half of salt evenly in pan. Arrange one half of potatoes in pan, then sprinkle spinach mixture evenly over potatoes. Arrange remainder of potatoes over spinach mixture and sprinkle with remaining salt and black pepper to taste.
Adjust heat so that you can hear some moderate sizzling, cover skillet, and cook for 10 minutes. Remove cover and cook for 5 more minutes. Shake pan to make sure galette is loose (loosen with spatula if not), then invert large plate over skillet and turn skillet over to drop galette onto plate. Invert another plate on top of the galette and turn it over, then invert skillet over 2nd plate and drop galette into skillet with uncooked side down. Sprinkle with black pepper. Cover and cook for 10 minutes, then uncover and cook for 5 more minutes.