6 Servings, 1 Hour
2Large Sunripe Yellow Potatoes
1 Tbsp Avocado Oil 1 lb Extra Lean Ground Beef
1 Yellow Onion 1 cup Sunripe Shiitake Mushrooms (approx. 2 large mushrooms) 1 cup Sunripe Cremini Mushrooms (about 6 large mushrooms) 2 Tbsp Organic Worcestershire Parsley (finely chopped) 2 cloves Garlic
1 tsp Dried Thyme 1 tsp Sea Salt 1/2 tsp Black Pepper
Preheat oven to 425 degrees Fahrenheit. Slice potatoes thinly & evenly using a mandolin or very sharp knife, then toss the slices with avocado oil in a bowl.
Prepare the mushrooms by pulsing them in a food processor until finely chopped into small bits. Remove from food processor and pulse onion & parsley until also finely chopped.
Grease a large cast-iron pan using grass-fed butter. Layer the potatoes in the pan starting from the sides & edges working your way inwards.
Bake the potato crust in the oven for approximately 20 minutes. While the crust is cooking, brown the meat on medium heat. Once browned, add Worcestershire, salt, pepper, thyme, minced garlic, chopped onion & parsley mixture and chopped mushrooms.
Once the mushrooms and onions are cooked through and the potato crust is done, remove the meat mixture from the pan and pour on-top of the crust.
Arrange one more layer of potatoes to top the edge of the Galette. Put the prepared dish in the oven and bake for approximately 35 minutes (until the potatoes are sufficiently browned).
Let cool for about 30 minutes before serving. Enjoy with friends & family!
Top with shredded cheese of choice during the last 10 minutes of cook-time and serve with Organic ketchup to turn this into a "Hamburger" style Galette!