If you ever find yourself in Brighton, wandering through the lanes, Iydea is the place to stop for lunch. Buffet style, you can pile up a plate or take-away box for as little as £4.70 choosing from a wide array of vegetarian and vegan dishes which change from day to day (with a few staples, of course.) This establishment has won a bunch of awards, like best café in the Brighton & Hove Foodie Awards, and it deserves all the attention. The fresh, seasonal and downright delicious array of produce is flavoursome and varied and of a consistently high quality.
Although I’ve seen a couple variations on the dish I’m about to recreate, this one was so simple and memorable that I had to give it a go. I just made a mini-ish one here, a great side dish for two, or an indulgent main for one.
You’re going to want to preferably locate an ovenproof skillet if you can, something heavy based which you can also put on top of the hob.
Also, definitely splash out on proper mature cheddar, I used vintage Cathedral City because it’s my favourite, but it really makes a difference if the cheese packs a punch. And feel free to not use baking potatoes, any potato will do, and I chose not to peel the skin to retain grip on doing such thin slices!
Potato Galette with Caramelised Red Onion, Cheddar & Chives
2 Baking potatoes
1 Red onion
70g Mature cheddar cheese
50g Salted butter
Gather up your ingredients and your pan.
First thing you want to do is pop the red onion, finely sliced in a frying pan with some olive oil, and a pinch of salt and pepper. Leave this on a very low heat for up to 30 minutes until the onions are caramelised, while you do the rest of the prep.
You want to very thinly slice the potatoes, I did a mixture of full circles and half circles for ease, as I don’t own a mandolin (if you do – USE IT) – you want the potato slices to be very skinny.
Lay out the slices on paper towels, because you don’t want the added moisture from the potatoes giving your galette a soggy bottom. Grease the pan with some butter.
Firstly, line the sides of the dish, with the edges overlapping, and then create the same pattern in the middle.
Get ready your grated cheddar and some chopped chives.
Each layer should be spread with butter, and then a sprinkling of every element of the filling should be added.
Keep layering, mine had 3 inner tiers, but it totally depends how big your pan is and how much you’re making.
Pop your final potato slices on top, give them a last lashing of butter, and then place into a pre-heated oven at 180.
After thirty minutes in the oven, remove the skillet, pop it on the hob for about 3 minutes, this is to brown the bottom. Then pop it back in the oven for 10 more minutes, until it’s really golden brown on top.