am planning xmas dinner - which will be pork shoulder braised in milk - very marcella hazan but with a nod toward molly stevens - since this time i'm braising it in the oven and adding a drop more flavoring with some garlic and thyme.
so my oven will be busy and at a low temperature - 250 or 300.
my idea for a starch was to do a kind of potato gallette (i have a mandolin to slice the taters) that could be cooked off the day before and then gently reheated for the dinner. but i want to do something that isn't so dairy heavy - because of the milk that will be the sauce for the pork and i do a kale salad with celery root and parm and i don't want so so so much milk-heavy.
first of all - one traditional round gallette won't cut it. could i do one on either a sheet pan or such and then cut it in squares?
and i'd love suggestions for recipes - am i even looking for a galette? or is it called something else??