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Side Dishes
    Baked Brown Rice
    Baked Corn
    Cauliflower Puree
    Cauliflower Risotto
    Chicken - Pecan Fingers
    Corn Pudding
    Creamy Succotash
    Curly Kale
    Curried Lentils
    Curried Spinach & Brown Rice Bake
    Glazed Carrots
    Greens & Yams
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    Grits, Southern, Tips On
    Homemade Coleslaw
    Hoppin' John
    Hush Puppies
    Lemon Pasta
    Mac & Cheese
    Mennonite Potato Casserole
    Pan-Fried Rice Cakes
    Poor Man's Risotto
    Potato Dumplings
    Potato Galette
    Quik Mac & Cheese
    Scalloped Potatoes
    Whatta Potato Pancake
    White Beans & Spinach
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Potato Galette

Potato galettes can be done on the stove top in a frypan or baked as described below. The key to a great galette is crispiness. This oven baked galette is not unlike Scalloped Potatoes, or a Gratin, except instead of all the milk and the cream, you have cheese.

3 T. olive oil
1 yellow onion
3 yellow potatoes
salt & pepper
1 tsp. thyme
1 c. grated Gruyere
1 c. grated Parmesan

Preheat oven to 400. Heat oil in frypan over medium-low heat. Mince onion and saute until soft, about 5 minutes.

Meanwhile, slice the potatoes as thin as possible as if you were making homemade potato chips. Place in bowl with seasonings. Add onion & oil from frypan to the bowl and stir to coat all the potatoes.

Grease a deep-sided square or round casserole. A springform pan works well. Layer with potatoes, salt & pepper and then some cheese. Proceed until all ingredients are used. This could be 2 to 4 layers depending on the pan you use and how thin or thick your potato slices are.

Take a baking sheet with sides and cover with foil (for easy clean-up later). Place your pan on this and bake for 45-50 minutes until the top is browned and the potatoes are fork-tender.

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