Potato Galette

Part of the delight when planning a special meal is figuring out how to make common ingredients feel extra special. Potatoes, which appear in humble family meals and fancy restaurant fare alike, are a perfect example. One approach I enjoy taking for the holidays is to turn to extra-decadent preparations like cheesy scalloped potatoes and stuffed potato appetizers. Another tactic is branching out and making less well-known dishes, such as this French-inspired crispy potato galette.

A traditional galette usually features a rustic pastry crust with the edge folded over a filling. But in this case, the thin potato slices on the outer layer crisp up in the oven, forming a crisp, gluten-free crust as it bakes.

Potato Galette Ingredients

• Butter and olive oil: A combination of butter and olive oil gives this potato galette a robust flavor. Choose a flavorful extra virgin olive oil and unsalted butter.
• Shallots: Shallots have a hint of sweetness and a milder flavor than standard onions. They’re often used in French cuisine and are particularly wonderful in vinaigrette dressings. Here, they add depth of flavor to the galette.
• Garlic: The dairy and potatoes in this recipe make it lush and rich, while the garlic adds some zing. Look for nice fat garlic cloves for this (and any) recipe.
• Seasonings: Because this is a simple dish with just a handful of ingredients, salt and pepper are crucial flavor enhancers. If you have a grinder, use freshly ground pepper.
• Potatoes: Yukon Golds are the perfect type of potato for a galette, but any richly colored yellow potato will do; German Butterballs are one of my favorites. Slice the potatoes to about a 1/8-inch thickness; use a mandoline for the most uniform slices.
• Parmesan cheese: If you can find authentic Italian Parmigiano Reggiano, it’s worth the splurge. If not, buy a hunk of Parmesan you can grate yourself, and skip the less tasty pre-grated stuff.
• Thyme: Fresh thyme gives the galette a bright, woodsy herbal flavor. You can use the dried version, but it won’t have the same punch.

Directions

Step 1: Cook the alliums

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Preheat your oven to 425°F. In a large cast-iron skillet, heat the butter and olive oil over medium heat. Add the shallots and garlic and cook until they’re tender, one to two minutes.

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Transfer the shallots and garlic to a large bowl. Stir in the potatoes, salt and pepper. Toss to combine.

Step 2: Make the galette

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In the skillet, layer the potatoes, alternating with the Parmesan cheese and the fresh thyme. Pour any remaining butter mixture from the bottom of the mixing bowl over the top of the galette. Bake until the potatoes are tender and the edges are golden brown, 45 to 50 minutes. Let the galette cool for 15 minutes. Slice it into wedges and serve them immediately.

Editor’s Tip: Letting the galette cool for 15 minutes allows the potato starch and cheese to solidify and the flavors to meld. It will help produce a nice, clean slice of crusty potatoes.

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Potato Galette Variations

• Sweeten the pot(ato): You can make this galette with sweet potatoes instead of waxy yellow potatoes, but keep everything else the same. Since sweet potatoes don’t have the same kind of starch as yellow potatoes, the galette might not hold together as well, but it will taste marvelous.
• Diversify the herbs: Try rosemary, sage or a blend of those with the thyme. You could even top the galette with pesto.
• Add meat: Chunks of ham or crumbled, cooked bacon would make an excellent addition to a galette. Layer them in the skillet with potatoes and cheese.

How to Store Potato Galette

Potato galette is delicious served warm from the oven. If you have leftovers, store them in an airtight container in the fridge for up to four days.

Can you freeze a potato galette?

Because the crispy edges are part of the pleasure of a potato galette, it’s not the best candidate for freezing. However, it is perfectly safe to do so. Tightly wrap the cooled galette and store it in a zip-top bag or airtight container in the freezer for up to three months.

How do you reheat a potato galette?

The quickest way to reheat potato galette is to zap it in the microwave until it’s nice and hot. However, if you want to reinvigorate some of the crispness, reheat it in the oven at 350° until it’s warmed through.

Potato Galette Tips

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Do you need to peel potatoes for potato galette?

You don’t need to peel the potatoes for a galette, especially Yukon Golds, which have thinner peels. The skins contain fiber, iron, potassium and other nutrients—nutrients that are lost when peeled.

What’s the best way to slice potatoes for a potato galette?

A mandoline is the perfect tool for getting thin, even slices of potato. If not, a sharp chef’s knife will do the job. Although it’s common to soak potatoes in water to prevent them from browning, you don’t want to do this when making a galette. Why? Because starch helps hold the galette together, and soaking rinses away the starch. Instead, toss cut potato pieces with a little lemon juice and use them quickly.

Why is my potato galette not crispy?

If your oven temperature is too low, your galette may not crisp up as desired. This could also happen if you skimp on the fat. If you’re unhappy with the browning after baking your galette, throw the cast-iron pan on a burner over medium-low heat for a few minutes.

What can you serve with a potato galette?

I turn to potato galette to accompany an elegant standing rib roast, but the dish is equally good for lunch or a lighter dinner. In that case, I like to serve it with crisp green vegetables, such as herby pea salad or shaved fennel salad. Bacon and potatoes are a fantastic combo, so a bacon avocado salad would work nicely, too. In the morning, make leftover potato galette wedges the base for wilted spinach and a couple of poached eggs

Watch How to Make Potato Galette

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I have always wanted to try this method of cooking sliced potatoes. I added my own flair to this potato galette recipe with garlic, chipotle and onion powder. I sliced like a pie, and the dish was amazing! —Christi Dalton, Lafayette, Tennessee