Potato and Ham Galette with Sage and Fontina

My husband adores potatoes. I mean, who doesn't, really? I think David enjoys them more than most people do though.  At least it seems that way. When I asked him to look at my Pinterest boards with me to help me plan some meals for the week, one of the things that drew his attention was the photo of a Potato and Canadian Bacon Galette with Sage and Gruyere that I had pinned from Feast on the Cheap.   Mary Anne and Mariel are a mother/daughter duo who have a beautiful website full of yummy budget conscious dishes.  You can view the original post here.   Yummy foods that are budget friendly?  Who wouldn't love that, right?

David cut the potatoes on the mandoline while I chopped the ham. 

and the shallots...

 and the garlic...

Although the original recipe didn't include sautéing the shallots and garlic, I just love the way they taste when cooked like that so I went ahead and sautéed them.

 I mixed the ham, shallots, garlic and half and half with some fresh minced sage....

 and freshly ground nutmeg....

I dipped some of the potato slices in the half and half mixture, placed them in a single layer in the bottom of a pie plate and spooned some of the ham and half and half over the top of them.

Another layer of potatoes....more of the ham mixture.....and a final layer of potatoes on top of that....

Everything is better when topped with cheese, right?  I didn't have Gruyere even though I'm sure that would have been amazing.  I had Fontina.

The recipe said to bake this, lightly covered, at 350 degrees for 45 minutes, take the foil off and bake for another 15 minutes.  I should have tested the potatoes before I put the galette back in uncovered because they were not done.   I raised the temp to 375 degrees and put the galette back in uncovered for another 35 minutes.   

With a few minor tweaks to the baking time and perhaps trying other combinations of ingredients, this recipe is a keeper.  My potato loving husband loved it.  I loved it.  It really was delicious.  My mind is full of all sorts of ideas on how make this again with different meats and cheeses and perhaps something spicy like roasted poblanos. 

This recipe is being shared here

with Miz Helen's Full Plate Thursday.

Thanks so much for stopping by!