Cheese Galettes with Ratatouille

Menu Part: 
Side Dish
Cuisine Type: 
French
Serves: 
4

Crispy fried potato and Emmenthaler Swiss cheese galettes pair beautifully with this traditionally simple, vegetable-laden French ratatouille.

Ingredients

For the ratatouille:
5 oz. eggplant, diced
5 oz. zucchini, diced
4 oz. yellow bell peppers, seeded, diced
4 oz. onions, diced
6 tbsp. olive oil
7 oz. tomatoes, skinned, seeded, cubed
1 tbsp. marjoram leaves
2 garlic cloves, chopped
Salt and pepper, to taste

For the galettes:
2 lb. potatoes, peeled, grated
3 egg whites
10 oz. Emmenthaler Swiss cheese, cut into 12 squares
3 oz. butter
Salt and pepper, to taste

Steps

1. Gently sauté eggplant, zucchini, peppers, and onions in olive oil over med-low heat until a light golden color. Add tomatoes, marjoram, garlic, and salt and pepper; cook until tender.

2. Boil potatoes until they just turn soft; drain well and squeeze gently to remove excess moisture. Add egg white and a pinch of salt and pepper to potatoes; mix well.

3. Coat both sides of each cheese slice with the potato mixture. Heat butter in large skillet and and fry cheese slices over med. heat until golden brown on both sides. (Only turn the galette when the underside is nicely brown to prevent it from falling apart). Serve immediately.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources