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Potato and Boursin Galette
2 large russet potatoes
1 5.2 oz package boursin cheese, softened
salt
½ cup bread crumbs
2 Tablespoons olive oil
sun-dried tomatoes, chopped
fresh cracked black pepper

Scrub potatoes. Cut off ends of potatoes, discard. Slice potatoes crosswise into ½ inch slices. Arrange slices on a plate, cover with damp paper towels. Microwave high 2 minutes. Turn slices over, continue to microwave high an additional 2 minutes. Allow slices to cool. Cut a hole out of the center of each potato slice to form a sturdy ring, leaving ½ inch border of potato around the hole. Fill center of each ring with cheese, carefully scraping off excess cheese so surface is level. Sprinkle both sides of potato with salt. Dip potatoes in bread crumbs, pressing them into potatoes and evenly coating both sides. In large non-stick skillet, heat oil over medium-high heat. Add potatoes and saute until golden brown on both sides (30 to 45 seconds per side.

Arrange potatoes on a platter, drizzle with extra virgin olive oil, sprinkle with sun-dried tomatoes and fresh cracked black pepper.