Recipe detail

Side dishes Potato Galette with Candied Shallots:

22. 12. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Side dishes

Cuisine: French

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Program steps

  • Preheating:
  • 200 °C

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1
Hot air
100 %
time icon Termination by time
time icon 01:00 hh:mm
probe icon 200 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
Shallots 3 pcs
potatoes 1 kg
poultry stock 500 ml
extra virgin olive oil 20 ml
Thyme (fresh) 1 pcs
salt 2 g
freshly ground black pepper, ground 2 lb

Nutrition and allergens

Allergens:
Minerals: Ca, Calcium, Cu, Fe, I, Iron, K, Magnesium, Manganese, Mg, Mn, P, Phosphorus, Potassium, Sodium, Zinc, Zn
Vitamins: B, B6, C, Folate, K, Vitamin A, Vitamin C, Vitamin E, Vitamin K

Nutritional value of one portion Value
Energy 110 kJ
Carbohydrate 23.8 g
Fat 0.3 g
Protein 2.5 g
Water 0 g

Directions

Grease a round cake pan with a diameter of 20 cm. Line the bottom of the pan with parchment paper and lightly grease it.

In a medium saucepan, heat the olive oil over medium heat. Add the shallot, cook for about 20 minutes, until they are candied. Incorporate the thyme.

Place a layer of potato slices, slightly overlapping them in the pan. Lightly salt and pepper, add a layer of shallot, then drizzle with a bit of broth.

Repeat the operation with the remaining potatoes and broth, seasoning each layer. Pour the remaining broth on top. Cover the pan with a greased sheet of parchment paper, press down lightly on the potatoes, then cover with a sheet of aluminum foil.

Bake the gratin in the center of the oven until the potatoes are tender.