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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources