Potato Galette
This crisp golden potato galette has layers of tender, flavorful potatoes baked to perfection. It’s easy to perfect, yet looks so impressive.
Servings: 6 to 8
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
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.
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.
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
Calories: 322kcal | Carbohydrates: 40g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 469mg | Potassium: 969mg | Fiber: 5g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 46mg | Calcium: 83mg | Iron: 2mg
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