French Potato and Banksia Galette

French Potato and Banksia Galette

Thank you to our friends at Long Paddock, this recipe is based on the classic French galette de Savoie where fine slices of potato are slathered in melted butter, season with salt and pepper and layered with alpine cheese. The galette is baked in an oven from cold – like boiling potatoes starting with cold water – to make sure the potatoes cook through. Cooked until crisp and golden it is delicious with a glass of crisp, mineral and textural chardonnay or a juicy red grenache or pinot noir.