Cast Iron Skillet Potato Galette

Cast Iron Skillet Potato Galette

11 piece hard enamel cookware set by Emerilware

A cast iron skillet!  How cool is that?!

Those were the first words to pop into my head as I looked over the Emerilware Hard Enamel cookware set.  It’s one thing to sort through 11 pieces of pots, pans, stockpots and lids — but it’s an entirely different feeling to come across a real cast iron skillet.  As soon as I picked up the skillet, I felt its heavy weight in my arms, the rough edges in my hands and its prickly surface on the tips of my fingers.  Excitement ran through my entire body as I couldn’t wait to start cooking.  I immediately seasoned the pan and put it on my stovetop.

When thinking of cast iron skillet recipes, my thoughts go to Southern cooking: fried chicken, skillet cornbreads and country fried steaks.  Although I love low country cooking, I wanted to try something different, something inspired by the European countryside  — so I decided to create a potato galette, filled with rich creamy butter, chopped thyme and freshly cracked black pepper. 

The plan was for the skillet to go from stovetop to oven to tabletop, appearing beside a crisp, browned, roasted chicken.   Just as I suspected it would, the skillet stole the dinner show, upstaging the chicken at every turn!

Cast Iron Skillet Potatoes

When attempting this recipe, start with a warm skillet, add the ingredients, then cook over medium heat.  The galette will finish in the oven.  Don’t be scared to invert the galette — you must do this with confidence — and do it twice.  Why?  Because the skillet looks great on the table and will delight anyone fortunate enough to dine with you.

I will be showing the skillet along with the rest of this huge cookware set tomorrow morning at 4:45 AM (EST) during HSN’s Let’s Cook show.  So for all you early birds and night owls, I hope you’ll tune in, call and cook with me!

Cast Iron Skillet Potato Galette
Serves 4-6 hungry people

3 Russet potatoes, peeled and scrubbed
6 tablespoons butter, melted
5 sprigs of fresh thyme
Sea salt and freshly cracked black pepper

  1. Heat the oven to 350 degrees.
  2. Heat the skillet on the stovetop so it’s warmed all over.  Remove from heat and allow to cool slightly.
  3. Slice the potatoes into thin circles, no more than 1/8 of an inch thick. 
  4. Add two tablespoons of the melted butter to the pan and swirl to cover the entire pan.  Peel off some fresh thyme leaves and sprinkle over the pan.
  5. Lay the potatoes into one layer of overlapping, cocentric circles.  Repeat this pattern of butter, thyme and potatoes, sprinkling with salt and pepper, until all the ingredients are used and the pan is filled.
  6. Cook the potatoes on the stovetop over medium heat, about 5-7 minutes.  You’ll hear the butter sizzling and the aroma of potatoes and thyme will rise.  Use the bottom of a heavy pan or plate to press down on the potatoes.  Leave the weight on the potatoes for 1-2 minutes. 
  7. Cover the potatoes with aluminum foil and insert into oven.  Bake until potatoes are done, about 12-14 minutes.  Remove from oven and allow galette to rest for 1-2 minutes.
  8. Using a large plate or flat sheet pan, invert the galette.  With a flat spatula, slide the inverted galette back into the pan.  Bring the pan, galette and all, to the table.  Enjoy the ooh’s and ah’s!

    Remember, invert with confidence!


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