Potato and Prosciutto Galette
Filed Under Appetizer, Recipe, Side Dish, Vegetable | Printer Friendly Page
This is rather complicated to make but is well worth the effort. The key is to make sure it does not stick to the foil. The smaller you make it , the easier it will be to handle on the grill. When you get the hang of it, you can go ahead and try to make bigger ones.
Ingredients:
- 4 - 6 Yukon Gold Potatoes
- Softened Butter
- Kosher Salt
- Thinly sliced Prosciutto
- Finely chopped Parsley
- Grated Parmesan cheese
- Fresh cracked Pepper
Lay a sheet of heavy aluminum foil out on a flat work surface; liberally coat the bottom with butter–do not skimp out on this step or the potatoes will stick. If you want to make sure the potatoes won’t stick to the foil, in addition to the butter, spray the foil with some Pam or brush with olive oil.
Slice the potatoes on a mandolin so they are about 1/8 of an inch thick, and lay them out as shown so they overlap a bit. Add a layer of the prosciutto, cheese, parsley, salt and pepper. Since the parmesan and prosciutto are somewhat salty, go light on the salt.
Add another layer of potatoes, filling , then top it off with another layer of potatoes. Brush the top with olive oil.
Liberally coat another sheet of aluminum foil with butter and cover the whole thing with the butter side down making a flat pouch. Place on indirect heat and cook for about 20 minutes at 400 degrees.
Place the pouch directly on the grill and grill in the pouch for 5 minutes. After 5 minutes, carefully open the pouch and slide the whole thing out directly onto the grate. Grill this way until brown and crispy flipping one time to get each side crispy.
Thanks for dropping by my blog. Your dish certainly looks delicious. I wish I can try it but we don’t have a grill.
Thanks. You really don’t need a grill to make this. You could bake it on a sheet pan in an oven and finish it under the broiler. It just won’t be as crispy since it gets better air circulation on a grill.