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Golden potato layers bake into a crisp, tender dish in this potato galette. Each bite offers a perfect mix of buttery richness, fragrant herbs and golden edges. It’s elegant yet cozy, making it perfect for dinner parties or casual meals. Thin-sliced potatoes are brushed with butter and olive oil, seasoned with garlic and thyme then baked until the top is crisp and the inside is melt-in-your-mouth tender. It looks like you spent hours on it but this French side dish is simple to prepare.
This potato galette is golden, crisp and full of flavor. Layers of potatoes bake with fresh herbs, garlic and butter to create a dish that’s elegant yet easy to prepare.
More potato recipes to try are parmesan baby potatoes, garlic butter fondant potatoes, crispy stacked potatoes, and cheesy ranch bacon potatoes.
Why You’ll Love It
Easy to make: Requires simple ingredients and basic steps.
Elegant presentation: Looks impressive without extra effort.
Versatile flavor: Pairs with meats, poultry or salads.
Make-ahead option: Assemble early and bake before serving.
Crowd-pleasing texture: Crispy edges with a soft center.
Crispy Potato Galette Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Potatoes: Yukon Gold potatoes give a buttery flavor, while Russet potatoes make the galette crispier. Red potatoes would also be delicious.
Unsalted butter: Adds richness and helps the edges crisp.
Olive oil: Blends with butter for extra flavor and browning.
Garlic: Infuses layers with aromatic depth.
Fresh thyme: This herb brings earthy notes.
Parmesan cheese: Optional, for a salty cheesy crust on top.
Salt and pepper: Simple seasonings for balanced flavor.
How to Make Potato Galette
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the skillet: Grease the pan lightly to prevent sticking.
Mix the butter blend: Combine butter, oil, garlic, herbs, salt and black pepper.
Layer potatoes: Arrange overlapping potato slices brushing each layer with butter mixture.
Press and bake: Compact layers with a spatula, bake covered then uncover to crisp and turn golden brown.
Rest and slice: Let it sit briefly before cutting into wedges with a sharp knife. Serve hot.
Substitutions and Variations
Unsalted butter: If you only have salted butter, reduce the amount of added salt.
Add cheese: Try Gruyère or cheddar between layers for extra richness.
Extra garlicky: Add a pinch of garlic powder to the butter mixture.
Swap herbs: Use other fresh herbs like fresh rosemary, oregano or sage instead of thyme.
Cream variation: Brush with cream instead of butter and oil for a richer dish.
Dairy-free version: Use only olive oil and skip the cheese. It will still be flavorful.
Add veggies: Include thinly sliced yellow or green onions, shallots or leeks in between the layers for extra flavor.
Garnish: Sprinkle some flaky sea salt or minced fresh herbs on top before serving.
Serving Suggestions
With chicken: Try this crispy potato side dish with coq au vin or chicken with 20 garlic cloves.
With beef: I love potato galette with steak marsala, Italian steak or beef Bourguignon.
With a fresh salad: Try it with my roasted beet salad or crisp radicchio endive chicken salad.
How to Store Potato Galette
Store: Store leftovers in the refrigerator for up to 3 days.
Freeze: This isn’t suitable for freezing, as it would thaw out soggy instead of staying crisp.
Reheat: Reheat slices in a skillet or oven at 350°F until warmed through to keep them crisp. Avoid microwaving, which makes them soggy.
Top Tips
Use a mandoline: Thin even slices cook best.
Dry potatoes: Pat slices dry to help edges crisp.
Skillet choice: A cast iron skillet works best for crispy edges, but any ovenproof skillet will work, or you can use a round baking dish.
Catch drips: Place a baking sheet under the skillet in case of butter drips.
Compact layers: Press with a spatula for a uniform galette.
Broil briefly: A minute or two under the broiler adds extra crunch.
Easy Potato Galette FAQs
Yes, assemble the galette early, refrigerate then bake before serving.
A galette is a French term meaning “flat cake” and refers to a round, rustic dish. It can be sweet or savory, often made with pastry for fruits or vegetables, but in a potato galette, thinly sliced potatoes are layered, seasoned and baked into a crisp, golden round without any pastry.
No, leaving skins on gives a rustic texture and appearance, but you can peel them if you prefer.
Crispy Potato Galette Recipe
Potato Galette
Equipment
- Peeler Optional
- Mandoline or Sharp Knife
- Cast Iron Skillet or Round Baking Dish, 10 to 12-Inch
Ingredients
- 3 Pounds Yukon Gold potatoes, or Russet potatoes, peeled and very thinly sliced, use a mandoline if possible
- 4 Tablespoons unsalted butter, melted
- 3 Tablespoons olive oil
- 2 Cloves garlic, minced
- 1 Teaspoon fresh thyme leaves, or ½ Teaspoon dried
- 1 teaspoon salt, or to taste
- ½ Teaspoon black pepper
- ¼ Cup Parmesan cheese, grated with the mandoline, optional
Instructions
- Preheat oven to 400°F and lightly grease a 10 to 12-inch ovenproof skillet, cast iron pan or round baking dish.
- In a small bowl, whisk together melted butter, olive oil, garlic, thyme, salt and pepper.
- Arrange a layer of overlapping potato slices in the bottom of the skillet in a circular pattern.
- Brush lightly with the butter mixture.
- Continue layering potatoes, brushing each layer with the butter mixture, until all potatoes are used.
- Press down gently on the layers with a spatula to compact them.
- Sprinkle Parmesan cheese on the top if using.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 20 to 30 minutes, until the potatoes are tender inside and crispy golden on top.
- Let it rest for 10 minutes before slicing into wedges and serving warm.
Notes
Dry potatoes: Pat slices dry to help edges crisp.
Skillet choice: A cast iron skillet works best for crispy edges, but any ovenproof skillet will work.
Catch drips: Place a baking sheet under the skillet in case of butter drips.
Compact layers: Press with a spatula for a uniform galette.
Broil briefly: A minute or two under the broiler adds extra crunch.
Nutrition
The potato galette is proof that simple ingredients can create something truly impressive. With its crisp edges, tender center and rich flavor, it works for both weeknight dinners and special occasions. The layering technique makes it look elegant without extra effort, while the seasoning keeps every bite balanced and satisfying. Serve this delicious potato dish to guests or family and watch how quickly the platter empties because it always disappears fast.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
