Oh yes, if this is vegetarian fare, then count me in…naughty but nice, totally the best side dish around, hot or cold. You could make this recipe as one big potato gratin, but somehow the individual nature of these mini galettes makes your portion control a bit better! (Well, in theory.)
And by all means call them galettes. They just sound so elegant don't they? Carb on people, we're in a pandemic! Carbs are totally allowed.
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Need
- 50 Grams each mozzarella, parmesan and cheddar cheeses
- 50 Grams quinoa, rinsed and drained
- 600 Grams floury potatoes, peeled and thickly sliced
- 1 Litre water for steaming
- 50 Grams cream BUY
- 2 large eggs
- pink salt flakes to taste BUY
- Freshly ground black pepper to taste
- 12 small slices mozzarella cheese for topping
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Thyme sprigs for garnish
Do
- 1
Preheat oven to 200°C and either line 2 x 12-hole muffin tin with silicone liners or oil paper liners very well. Set aside.
- 2
Place the cheeses and quinoa into Thermomix bowl and mill 10 sec/speed 10. Divide half the cheese mixture between the muffin holes. Reserve the rest.
- 3
Place prepared potatoes into Varoma dish and water into Thermomix bowl.
- 4
Steam potatoes 28 min/Varoma/speed 4 or until crumbling with the push of a fork on the edge. Cool slightly.
- 5
Divide the potatoes between the muffin holes. Drain Thermomix bowl.
- 6
Place the cheese mixture back into the Thermomix bowl and add cream, eggs and seasoning. Blend 30 sec/speed 7. Pour over the potatoes.
- 7
Top each galette with a slice of mozzarella. Bake 20 minutes or until bubbling and golden.
- 8
Serve with a large leafy salad and call it dinner, or use as a side dish to roasted meats, fish etc.
