Cheese Galettes with Ratatouille

Menu Part: 
Side Dish
Cuisine Type: 

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


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


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.

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