Laura Mariano
Ingredients
- 3lbyukon goldpotatoes
- salt and freshly ground pepper
- 3tbspextra virgin olive oil
- 1fennelbulb,halved, cored and thinly sliced lengthwise
- 1small onion
- 1lbpork breakfast sausage
Instructions
- In a large saucepan, cover the potatoes with water and bring to a boil. Simmer for until partially cooked. Transfer to a plate and let cool.
- Peel the potatoes and coarsely shred them on a box grater.
- Spread the shredded potatoes on a baking sheet, then season very lightly with salt and pepper
- In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil. Add the fennel and onion, cover and cook over moderate heat for 5 minutes, until softened. Uncover and cook, for 5 minutes longer, stirring occasionally, until lightly browned.
- Let cool slightly, then transfer to a food processor. Add the sausage and pulse to combine.
- Preheat the oven to 375 degrees F
- Wipe out the skillet and coat with 1 tablespoon of the olive oil. Press half of the shredded potatoes in the bottom of the skillet and partially up the side.
- Spread the sausage mixture over the potatoes, leaving a 1-inch border all around. Press the remaining potatoes on top in an even layer, sealing the edges.
- Cook for 15 minutes over moderately high heat until the bottom is golden.
- Carefully slide the potato galette onto a large plate and cover with the skillet. Invert the galette into the skillet.
- Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes.
- Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through
