Aged Gouda And Stout-Caramelized Potato Galette

• Pure Wow
• Adapted from Truffleberry Market recipe
• 3 T butter, divided
• 3T olive oil, divided
• 2 medium onions, cut in half and thinly sliced
• Pinch of sugar
• 1/2 cup dark stout beer
• 1 t sherry vinegar
• 3 lbs or 6 large red potatoes (no need to peel)
• 1 bunch fresh sage, finely chopped
• 6 oz aged Gouda (3 years), shredded
• 1 c heavy cream, warm
• 4 T butter, melted and mixed with cream
• Salt & Pepper
• Maldon flake salt, to finish

1. 1. heat a nonstick skillet over med. heat. Add 1T butter and 1T XVOO. Add onions, stir to coat & cook to translucent 6-8 min. Reduce heat, add sugar.
2. 2. Add 2T dark beer & cook till absorbed, then add 2 more repeating till all beer is used and onions are caramelized. Stir in vinegar.
3. 3. Slice potatoes thinly with mandoline, lay on paper towels to dry.
4. 4. In a small skillet heat remaining 2T butter & 2T XVOO on med heat. Arrange potato slices overlapping in one layer on bottom starting on outside. Drizzle about 2T of cream/butter mixture over. Salt & pepper.
5. 5. Spread a layer of 1/4 of onions over potatoes. Sprinkle with 1/4 of the Gouda and sage.Repeat with layers of potatoes, onions, Gouda and sage ending with potato layer till all is used. Brush with remaining butter/cream mix.
6. 6. Place the skillet in a 400 degree oven for 30 - 40 min till potatoes are tender.
7. 7. Turn on broiler to high & broil potatoes for 2 - 3 min till golden and crispy. Remove from oven and top with Maldon salt. and pepper. Loosen galette from pan with a spatula and slide onto a plate to serve.

wow, truffleberry market, t butter, olive oil, onions, sugar, sherry vinegar, red potatoes, fresh sage, aged gouda, heavy cream, t butter, salt, flake salt

Taken from www.epicurious.com/recipes/member/views/aged-gouda-and-stout-caramelized-potato-galette-52922221 (may not work)