We are on Day 5 of my week long tribute to everyone’s favorite Thanksgiving side dish, the potato.
When you present 7 potato recipes all in a row it’s hard to pick a favorite. At least it is for me. But this Potato Galette with Caraway Brown Butter may be my secret favorite. It’s basically a potato cake and it’s made with Klondike Goldust potatoes from Idaho Potatoes. Which are a delicious variety, but that’s not why I love this galette so much. After all, all seven of my potato recipes this week are made with top quality Idaho Potatoes.
What sets this one apart to me is brown butter.
In French brown butter has the swanky sounding name of beurre noisette. That name alone might make you afraid of making brown butter. But brown butter is a simple sauce that’s very versatile. It has a nutty flavor and aroma. In fact beurre noisette translates into hazelnut butter. But there are no nuts in the recipe at all. The nutty characteristics come from toasting the milk solids in regular butter so that it turns a rich, nutty brown. But I promise you it’s one of the easiest things in the world to pull off. In fact before I ever heard the name beurre noisette, I was making a version of it all the time. I just didn’t mean to, and I simply called the brown stuff in my pan burnt butter. I probably tossed gallons of it in the garbage without ever knowing what I had.
If you’ve never browned butter (on purpose) before– keep reading. I give pretty clear directions in the following recipe. Or if you’re coming to this potato party late. Here’s what we’ve covered so far. GREG
