5-Ingredient One-Pot Cookbook – Rustic Potato Galette – Review

In the never-ending search for the “perfect recipe”, the one that makes itself magically while you stare at the ingredients in the refrigerator, occasionally you come across ones that are nearly as good. Recipes that are made in one pot with a few ingredients are like that. In 5-Ingredient One-Pot Cookbook you find just these type of recipes.

All of the recipes in this cookbook have five ingredients or less, not counting salt, pepper, etc. and can either be made in less than 30 minutes or in a slow cooker. Many can also be made ahead to be frozen and reheated later.

After a brief introduction by the author, the book starts with Easy One-Pot Cooking. This section explains the one pot concept and includes descriptions of the various pots/pans which will be used. It also includes a list of basics items and staples which you will want to keep on hand. Storage tips, shopping tips, and a list of the best frozen produce to get are included next. Lastly is a description of the various recipe labels found throughout the cookbook.

Rather than splitting up the recipes by ingredient, they are split up by the cooking pot/pan used. Chapters include:

  • Skillet And Sauté Pan
  • Saucepan And Stockpot
  • Dutch Oven
  • Sheet Pan
  • Baking Dish
  • Roasting Pan
  • No-Cook Bowl

Each of the recipes includes a brief description, the shortest of ingredients list and excellent instructions. Many also include ingredient tips, preparation tips, cookware swaps, and/or variations for the recipe.

All of the recipes include serving size, prep time & cook times, along with the nutritional information. The top of each recipe includes the pot/pan to use and a list of the labels:

  • Extra-Quick
  • Freezer-Friendly
  • Gary-Free
  • Gluten-Free
  • Nut-Free
  • Vegan
  • Vegetarian

Only A Few Pictures

There are few recipes with a picture in this book. The only photographs are included at the beginning of each chapter. Thankfully the recipe title and page is included on the chapter title page across from the photograph.

A chart of The Dirty Dozen And The Clean Fifteen, and Measurement Conversions charts round out the book. A convenient index listing recipes by the title is followed by the standard index.

As much as I like creating a fancy meal, in this day and age, it is nearly impossible to find a time during the week. One pan meals also make it so much easier to clean up. For the included recipe I have chosen the Rustic Potato Galette. Enjoy!

Print Recipe Pin Recipe Save
0 from 0 votes

Rustic Potato Galette

Baking Dish - Gluten-Free - Nut-Free - Vegetarian
You can have your potato cake and eat it, too. And in just 30 minutes! This dish is a simple mix of potatoes and cheese complemented beautifully by shallots and rosemary, which round out the flavor. It will have everyone coming back for seconds.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Makes: 3 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for cooking
  • 1 pound potatoes, Yukon Gold, scrubbed, cut into 1/8 inch thick slices
  • 1/2 cup Gruyere cheese, grated
  • 2 shallots, finely chopped
  • 1 teaspoon Rosemary, minced, fresh
  • salt
  • black pepper, freshly ground
  • 3 tablespoons Parmesan cheese, grated

Instructions

  • Preheat the oven to 450°F. Brush the baking dish with a little olive oil. In a large bowl, combine the potatoes, Gruyere cheese, shallots, rosemary, and olive oil, and season with salt and pepper.
  • Arrange half of the potatoes inside the dish in concentric circles, overlapping the slices slightly. Sprinkle about half of the Parmesan cheese. Repeat the process once more with the remaining potatoes and Parmesan. Roast for 30 minutes, or until the top is golden and the potatoes are tender, and serve.

Notes

Variation:
Swiss cheese will work nicely in this dish in place of the Gruyere.
Per Serving:
Calories: 295; Total Fact: 17g; Saturated cat fat: 6g; Cholesterol: 26mg; Sodium : 208mg; Total Carbohydrates: 26g; Sugars: 2g; Protein: 11g
From The Web:

Be the first to comment

Leave a Reply