Potato Galette with Red Onion Relish

Years ago, Potato Galette used to be a BIG thing. Now its back - make this nostalgic 'blast from the past' for
Throwback Thursday #TBT - people still love it!

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It could be called an onion jam... but then again, maybe not - it is so, so much more.

Think red onions cooked into a dark, sweetly tangy treacle... so it could be a onion jam extra.

Red onions reduced to treacly perfection in balsamic vinegar with just a touch of spice.

Delicious with roast or smoked pork and mashed potatoes... Enjoy it with roast butternut, crumbled feta, macadamia nuts and a sprinkle of Dukkah spice.

WHAT'S IN IT   ...

Brown sugar (30%), red onions (22%), white onions, apple cider vinegar, balsamic vinegar (7%), spirit vinegar, cinnamon, allspice, clove, sulphur dioxide.

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Serves 4

60g butter, melted.
40ml Olive oil
1kg Potatoes - thin skin, firm, waxy flesh (not floury, mashing potatoes) - well scrubbed
60g Parmesan Cheese - finely grated
Red Onion Relish
Savoury Salt


Pre-heat the oven to 200°C.

Slice the unpeeled potatoes thinly - 2mm thick (use a mandoline slicer if you can - it is so much easier!)

Mix the butter and oil & brush the bottom of a spring-form pan with a generous layer of oily butter mix. Sprinkle with a tiny little bit of Savoury salt - literally, just a pinch and a half!

Line the base of the pan with a layer of potato slices, overlapping slightly. Brush with butter mix, sprinkle with ± a fifth of the Parmesan and another pinch of salt. Make another layer like this. By now, you should have used about two thirds of the potato.

Spoon five blobs of Red Onion Relish onto this layer. Dont try and spread it - just flatten the blobs a little.

Make another layer or two like the first ones. Brush the top with the rest of the buttery oil, a pinch of salt and the last of the Parmesan.

Bake at 200°C for 40-50 minutes or until the potatoes are tender and the top golden and crispy.

Serve with a wild-leaf and rocket salad with extra Parmesan.

Pro-Tip: If you find the idea of this much Parmesan overwhelming, use Gruyere or Gruyere with a bit of Parmesan!


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