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ガレット(じゃがいもの餅チーズガレット)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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動画数
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材料

  • potatoes : 2 (300g)
  • ベーコン : 5枚
  • チーズ : 50g
  • 切り餅 : 2個
  • (A) Katakuriko : 大さじ1
  • (A) salt : 小さじ1/4
  • オリーブオイル : 大さじ1

所要時間

30分

手順

  1. 1) Prepare the kirimochi 01:42

    Cut the kirimochi into 5mm to 7mm widths.

  2. 2) prepare the bacon 02:10

    Peel and stack the bacon one by one and cut into strips.
    Relax the whole thing.

  3. 3) prepare the potatoes 02:30

    Peel the potatoes and remove the sprouts.
    Place the sliced side down and fix.
    Cut into 5mm wide slices.
    Cut into even smaller pieces.
    put in a bowl.

  4. 4) 混ぜる 04:08

    Put the bacon (A) in the bowl with the potatoes.
    Add half the cheese.
    Mix with chopsticks.
    Add half of the kirimochi and mix.

  5. 5) 焼く 04:49

    フライパンにオリーブオイルを半量入れて中火にかけて30秒温める。
    火を止めて4を半量入れ、全体を丸く広げて整える。
    残りのチーズと切り餅を乗せる。
    残りの4を乗せてゴムベラで押さえる。
    弱めの中火にして蓋をし、焼き目がつくまで7分ほど焼く。
    裏返して残りのオリーブオイルをかけてゴムベラで押さえる。
    弱火で蓋をせずに3分焼く。
    火を止める。

  6. 6) 仕上げる 07:09

    5をお好みの大きさに切る。
    お皿に盛り付ける。
    パセリ(分量外)を散らして完成。

Point

・Use your favorite potato variety.
・Add bacon to your liking.
・If you like, you can season with consommé granules or chicken stock powder.
・Olive oil can be replaced with salad oil.
・Use potatoes without exposing them to water.
・After cutting the potatoes, work quickly to avoid discoloration.
・Adjust the baking time.
・Be careful not to burn yourself when cutting after baking.

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