36min 4 ppl
Vegetarian Potato Galettes Dieppoise
63 minutes
4 people
Hardover 60 min or 12+ steps
63 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 11g
Carbs 48g
Fats 29g
About this dish
A true Dieppoise sauce celebrates the Normandy coast with cider, cream and butter, traditionally built around mussels or sole — here that same rich foundation is ladled over crisp, golden potato galettes instead, with leeks and briny capers standing in for the seafood. The result carries all of the coastal character of the original with none of the fish, a comforting plate that is entirely vegetarian.
Allergy Info
Dairy, Gluten, Eggs, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Floury potatoessuch as Maris Piper or Bintje, peeled1 kg
- Leekswhite and pale green parts only, finely sliced into rounds2 medium
- Shallotsfinely diced3 whole
- Garlic clovesminced2 cloves
- Flat-leaf parsleyfinely chopped1 tbsp
- Fresh thyme leaves1 tsp
Dairy & Eggs
- Full-fat crème fraîche200 ml
- Eggslightly beaten2 large
- Unsalted butterdivided60 g
Tins & Jars
- Capersrinsed and roughly chopped2 tbsp
Dried Goods
- Plain flour3 tbsp
Spices & Seasonings
- Flaky sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry Norman ciderbrut de Normandie200 ml
- Neutral oilsuch as sunflower, divided2 tbsp
Utensils
- Box grater or food processor
- Clean tea towel
- Large bowl
- Wide sauté pan
- Large non-stick or cast-iron skillet
- Wire cooling rack
Method
1
Coarsely grate the potatoes using a box grater or food processor. Working in small handfuls, wring the grated potato tightly in a clean tea towel over the sink, removing as much liquid as possible. Transfer to a large bowl. Add the beaten eggs, flour, ½ tsp salt, and white pepper, and stir to combine evenly.
Approx. 15 minutes
2
Cover the potato mixture and rest at room temperature for 10 minutes while you prepare the sauce ingredients.
Approx. 2 minutes
3
Melt 20g of the butter in a wide sauté pan over medium heat until foaming subsides. Add the shallots and leeks with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until completely soft and golden at the edges.
Approx. 10 minutes
4
Add the garlic and thyme to the leek mixture and cook for 1-2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
5
Pour the cider into the pan, raise the heat to medium-high, and simmer for 4-5 minutes until reduced by half and the sharp alcohol smell has mellowed.
Approx. 5 minutes
6
Reduce the heat to low, stir in the crème fraîche and capers, and cook for 3-4 minutes, stirring gently, until the sauce thickens to a consistency that coats the back of a spoon. Remove from heat, stir in the parsley, and season to taste. Keep warm on the lowest heat setting.
Approx. 5 minutes
7
Heat 1 tbsp oil and 20g butter together in a large non-stick or cast-iron skillet over medium-high heat until the butter foam begins to subside and the pan is shimmering. Working in batches, spoon four mounds of the potato mixture (roughly 120g each) into the pan, pressing each down firmly with a spatula to form a disc about 1cm thick. Cook without moving for 4-5 minutes until the underside is deep golden-brown and releases cleanly from the pan.
Approx. 6 minutes
8
Flip each galette and cook for a further 4 minutes until the second side is equally golden and the potato is cooked through. Transfer to a wire rack in a low oven (100°C) to keep warm.
Approx. 5 minutes
9
Repeat with the remaining oil, butter and potato mixture to cook the second batch of galettes the same way.
Approx. 10 minutes
10
Plate two galettes per person, spoon the Dieppoise sauce generously over and around them, and finish with a grind of white pepper.
Approx. 3 minutes
