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Potato and Comte Galette

Makes 6-8 servings
Preheat oven to 450 degrees


  • 2 tablespoons unsalted butter, melted
  • 2 pounds Yukon gold potatoes, coarsely shredded
  • 1 ½ teaspoons sea salt
  • Freshly ground pepper
  • 1 whole nutmeg or ground nutmeg
  • 1 ½ cups or approximately ½ pound (.6#) coarsely shredded Comte, accounting for the discarded rind


  • In a 9-inch cast iron pan, melt the butter, reserving half in separate container.
  • Add half of the butter to the preheated skillet.
  • Place 1/3 of the shredded potatoes in the skillet in an even layer.  Sprinkle ½ teaspoon salt, grinding of fresh pepper and some nutmeg.  Top with 1/3 of the cheese.
  • Repeat with potatoes, salt, pepper, nutmeg and cheese.  Top with remaining potatoes.
  • Drizzle with reserved melted butter and press down on the potatoes with back of spatula.  Sprinkle remaining ½ teaspoon salt, pepper and nutmeg and top with remaining cheese.
  • Over medium heat, cook potatoes on stovetop for 10 minutes,until potatoes sizzle and edges turn brown.  Transfer skillet to oven and bake 25 minutes or until cheese is golden brown and the potatoes are tender when pierced with knife tip.
  • Remove and let stand 10 minutes.  Cut into wedges and serve hot.

From Culture Magazine


Where "Local" Means Sonoma County

To us Local means Sonoma County -- period. Not Marin, not Napa, and definitely not the state of California, as some of our competitors define it.

From the day we opened our doors in 1988, we’ve built our business on the simple premise that the best food and wine in the world are produced here, in Sonoma County. We didn’t feel like we were pioneers at the time, but as people have come to understand and embrace the value of locally grown and made food and the value of shopping locally, we realize we were part of the early days of the movement.

As a Sonoma County business, we’ve built enduring relationships with local growers, makers, and manufacturers, because they make the foods and wines we love. Many of them were getting started when we were. Now they are nationally known, but for us, they are still old friends who often delivered products to our Cotati store in their cars back in the late 1980s.

Along with local products being excellent choices for taste and quality reasons, buying locally also improves our local economy. The dollars you spend at local retailers buying local products support other local businesses and our tax base, too!

Tasting Notes

Matt Rice

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