This Asiago Potato Blossom is sure to make your tastebuds blossom with joy! This savory galette is made with thinly sliced potatoes, fragrant garlic, and earthy rosemary, all baked to yummy perfection with a generous topping of grated Asiago cheese. Oh, and its crust! It forms a beautiful pattern that creates a stunning centerpiece for any occasion. This Asiago Potato Blossom is a wonderful way to elevate your potato game and impress your guests. Let your culinary creativity flow with this delicious and visually stunning dish!
Ingredients
- 2 1/2 pounds Yukon Gold potatoes, scrubbed, cut into 1/8-inch-thick slices
- 8 tablespoons butter, melted, divided
- 1 tablespoon cornstarch
- 5 large cloves garlic, roasted and minced
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon ground black pepper, plus more, to taste
- 1 tablespoon fresh rosemary leaves, chopped, plus more, to taste, for garnish
- 1 cup Asiago cheese, grated
- nonstick cooking spray, to taste
- sour cream, optional, to taste, for serving
Directions
Step 1 –Adjust an oven rack to the lowest position.
Step 2 –Preheat the oven to 425 degrees F.
Step 3 –Place the sliced potatoes in a large bowl and fill with cold water. Use your hands to mix the potatoes and agitate the water to remove the excess starch from the potatoes.
Step 4 –Transfer the potatoes to a colander to drain.
Step 5 –Spread the drained potatoes evenly on a large kitchen towel and pat them dry.
Step 6 –Allow the potatoes to dry completely.
Step 7 –In a large bowl, whisk 7 tablespoons of the butter, the cornstarch, the garlic, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the rosemary together.
Step 8 –Add the dried potatoes to the butter mixture and gently toss until they are evenly coated.
Step 9 –Melt the remaining butter in a large cast-iron skillet and evenly coat the bottom with it, then transfer it away from the heat.
Step 10 –Place one slice of potato in the middle of the skillet.
Step 11 –Working in a circular motion, add the potato slices one at a time to the butter, slightly overlapping the previously placed potato to form a full circle.
Step 12 –Sprinkle the potato circle with 1/4 of the cheese.
Step 13 –Moving outward, form another full circle of the potato slices on top of the first potato circle, still overlapping the slices, until the bottom of the skillet is entirely covered. Ensure the circles are level and an even thickness.
Step 14 –Sprinkle the potato ring with 1/4 of the cheese.
Step 15 –Evenly spread the remaining potatoes and 1/4 of the cheese over the circles of potatoes.
Step 16 –Place the skillet on the stovetop over medium-high heat and cook for 5 minutes, then transfer it from the heat.
Step 17 –Spray the top of the potatoes with nonstick cooking spray and cover with a large piece of foil.
Step 18 –Place a heavy skillet or cake pan on top of the aluminum to weigh down the potatoes and fill it with dry beans or something similar that will compress the potatoes.
Step 19 –Transfer the skillet to the oven and bake for 25 minutes.
Step 20 –Carefully transfer the skillet from the oven. Remove the weighted skillet and set it aside to cool.
Step 21 –Discard the foil and bake the potatoes until they are cooked through and the tops are golden-brown, about 15-20 minutes.
Step 22 –Transfer the skillet to a stove-top burner and place over medium heat.
Step 23 –Season the potatoes generously with the salt and the pepper and cook, gently shaking the skillet back and forth, until the potatoes release themselves from the sides of the pan, about 2-3 minutes.
Step 24 –Transfer the skillet from the heat and allow the potatoes to cool slightly, about 5-10 minutes.
Step 25 –Run a paring knife around the outside of the potatoes to help loosen them.
Step 26 –Place a cutting board or a large clean flat platter over the skillet, then carefully flip the skillet over to invert the potatoes onto the board.
Step 27 –Sprinkle the remaining cheese on top of the potatoes and lightly tent them with foil.
Step 28 –Allow the potatoes to rest, about 3-5 minutes.
Step 29 –Cut the potato blossom into thick wedges and garnish with a dollop of the sour cream and the sprigs of rosemary.
Step 30 –Serve.
