So the little province with the big heart, and name, is Prince Edward Island. This small province (only 5660 square kilometres or 2190 square miles), is one of Canada’s three maritime provinces and sits in the Gulf of St. Lawrence. When I think of PEI though, two things come to mind. The Anne of Green Gables book series and Potatoes! For those of you that are not familiar, Anne of Green Gables is a book series published from 1908 through 1921 and written by PEI born author Lucy Maud Montgomery. The series pivoted around a young woman named Anne, and her adventures and family who all lived in PEI. The series became quite famous, and spawned movies and televisions series based on Anne’s character. The other PEI claim to fame that I mentioned is their potatoes! Known for its red soil, PEI grows a bounty of potatoes, and in fact produces 25% of all potatoes grown in Canada! So, when it came to a recipe to showcase PEI, how could I not choose a potato one?! Today’s galette, or pie, will make a yummy, cheesy side dish and will serve 8.
5 pounds of peeled, thinly sliced PEI potatoes
½ cup olive oil
½ cup puréed onion (about 1 onion)
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 tablespoon dried basil
4 teaspoons salt (or less if desired)
½ teaspoon freshly ground pepper
1 cup parmesan cheese
2 cups mozzarella cheese
Sauté the onions and garlic in olive oil until softened, about 5 minutes. Add the herbs and let the mixture cool. Pre-heat the oven to 350 degrees. Slice the potatoes very thin, using a mandolin if you have one. While you are slicing the potatoes, keep the cut ones in a large bowl with water. This will remove the excess starch from the potatoes and keep them from turning brownish/grey. Drain the sliced potatoes and dry them, then toss the potato slices with the cooled down onion mixture. Take a 9″ x 13″ pan, and rub or spray with oil. Combine the salt and pepper with the two cheeses. Place a layer of potato slices on bottom of pan. Sprinkle a layer of cheese mixture alternating with potatoes and finishing with cheese on top. Cover with foil and bake for 1 hour. Uncover and let bake for another 20 minutes, so that the cheese can become golden brown. Let cool. Cut into 8 pieces (1 across, 4 down) then cut squares in half to make 16 triangles.