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Nutrition Facts
Serving Size 1 (229g) Recipe makes 4 servings
Calories 418
Calories from Fat 284		(67%)
Amount Per Serving		%DV
	Total Fat 31.6g	48%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 462mg		19%
Potassium 664mg		18%
Total Carbohydrate 25.8g		8%
	Dietary Fiber 3.3g	13%
	Sugars 3.2g
Protein 8.6g		17%
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Provencal Potato Galette

Recipe #171536 | 1½ hours | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Kim127
Jun 6, 2006

I haven't made this recipe yet. I posted it for the Zaar World Tour 2006. I found the recipe in "The Essential Mediterranean Cookbook".

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon olive oil
7 ounces streaky bacon, finely chopped
2 brown onions, thinly sliced
2 teaspoons fresh thyme, chopped
1 lb potato, thinly sliced
salt
pepper
1 ounce butter

Directions

1
Preheat oven to 350.
2
Heat the oil in a frying pan and fry the bacon over medium heat until starting to brown. Add the onion and thyme and cook for 3-4 minutes, until softened.
3
Transfer to a large bowl, add the potato, season with salt and pepper and toss well.
4
Thransfer the mixture to a 7-inch round cake tin and press down well. Dot with the butter. Place a piece of doubledd baking paper over the toip and place a weight, such as a ramekin or a smaller cake tin, over the paper.
5
Bake for 40 minutes.
6
Remove the weight and the paper and cook for another 20-25 minutes (or until the potato is tender and lightly golden).
7
Leave to rest for 20 minutes. Run a knife around the edge of the tin and turn out the galette.
8
Enjoy!

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Main Ingredient > Vegetables > Onions
Cuisine > European > Western > French
Preparation > Time to Make > < 4 hours
Occasion > Brunch

Featured Reviews for This Recipe

From: debarra

On Jun 22, 2009

Yum! I had to use dried thyme, as I had no fresh on hand, but it was delicious. A bit on the greasy side, next time I think I'll cook the bacon a bit more crispy and drain the fat off better.

0 people found this review helpful

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From: mickeydownunder

On Apr 22, 2009

Flavour to savour, this is true! Hubby gave it 5 stars plus too! Used diced up low fat bacon as had on hand for the day, Next time will just put it into potato mixture to cook that way! No need to pre-cook and no grease, so can stay healthy recipe! Easy to do, is a keeper for entertaining, for hubby and me! Thanks!

0 people found this review helpful

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From: Chef #1206064

On Mar 24, 2009

This recipe is definitely a keeper. I did add most of the bacon grease and at the end I topped it off with a little fresh parsley and shredded cheese. absolutely delicious!!!

7 people found this review helpful

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From: ElaineAnn

On Oct 19, 2007

This is excellent and fancy-smancy enough for company! Very tasty and worth the splurge of a "few" extra calories. Instead of thyme, I had some homemade Herbs de Provence I received in a swap, so I added it after the bacon and onions were cooked. Made for PAC Fall '07. Thanks for the great recipe Kim.

7 people found this review helpful

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