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1.2 kg/2.5 lbs Charlotte potatoes
800 g/1 ¾ lbs beef cheeks
1 bouquet garni
4 cloves of garlic
2 tbsp butter
¾ cup white wine
2 tbsp peanut oil
Salt and pepper
In the Revolution cocotte, brown the beef cheeks on all sides in peanut oil. Add the chopped garlic and onion and season with salt and pepper. Deglaze the pot with white
wine and then generously moisten with water. Add the bouquet garni, cover the pot, and simmer for an hour and a half.
Peel the potatoes and cut them into very thin slices using a mandoline. In a bowl, mix the sliced potatoes, salt, pepper and melted butter. Mix well.
Arrange half of the potato slices in an overlapping, circular pattern in the bottom of the cocotte. Carefully add the shredded beef cheeks, along with the cooking juices that have been strained through a fine sieve. Cover with the remaining potatoes, arranged as before.
Cover the cocotte and bake for one hour at 180°C/350°F.
Remove the lid and continue to bake for 30 minutes at 200°C/400°F to brown the surface of the galette.
To save time, you can make this dish with leftover roasted lamb, beef or chicken. Proceed in the same way: shred the meat and mix it with a little gravy.