{"id":815381,"date":"2024-12-28T03:20:26","date_gmt":"2024-12-28T09:20:26","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2024\/12\/28\/potato-galette\/"},"modified":"2024-12-28T03:20:26","modified_gmt":"2024-12-28T09:20:26","slug":"potato-galette","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2024\/12\/28\/potato-galette\/","title":{"rendered":"Potato Galette"},"content":{"rendered":"<div>\n<div>\n<p>Crispy on the outside and cheesy in the middle, potato galette is a great side dish for a holiday party or an elegant dinner.<\/p>\n<\/p><\/div>\n<div>\n<h3>Now Trending<\/h3>\n<\/div><\/div>\n<section>\n<div>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sharp-cheddar-scalloped-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/sharp-cheddar-scalloped-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scalloped potatoes<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/makeover-stuffed-potato-appetizers\/\" data-name=\"www.tasteofhome.com\/recipes\/makeover-stuffed-potato-appetizers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stuffed potato appetizers<\/a>. Another tactic is branching out and making less well-known dishes, such as this French-inspired crispy potato galette.<\/p>\n<p>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.<\/p>\n<h2>Potato Galette Ingredients<\/h2>\n<ul>\n<li><strong>Butter and olive oil: <\/strong>A combination of butter and olive oil gives this potato galette a robust flavor. Choose a flavorful <a href=\"https:\/\/www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-name=\"www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">extra virgin olive oil<\/a> and unsalted butter.<\/li>\n<li><strong>Shallots:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-shallot\" data-name=\"www.tasteofhome.com\/article\/what-is-a-shallot\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Shallots<\/a> have a hint of sweetness and a milder flavor than standard onions. They\u2019re often used in French cuisine and are particularly wonderful in vinaigrette dressings. Here, they add depth of flavor to the galette.<\/li>\n<li><strong>Garlic:<\/strong> 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.<\/li>\n<li><strong>Seasonings:<\/strong> 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.<\/li>\n<li><strong>Potatoes:<\/strong> Yukon Golds are the perfect <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of potato<\/a> 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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-mandoline-slicer\/\" data-name=\"www.tasteofhome.com\/collection\/best-mandoline-slicer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mandoline<\/a> for the most uniform slices.<\/li>\n<li><strong>Parmesan cheese:<\/strong> If you can find authentic Italian <a href=\"https:\/\/www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\" data-name=\"www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Parmigiano Reggiano<\/a>, it\u2019s worth the splurge. If not, buy a hunk of Parmesan you can grate yourself, and skip the less tasty pre-grated stuff.<\/li>\n<li><strong>Thyme: <\/strong>Fresh thyme gives the galette a bright, woodsy herbal flavor. You can use the dried version, but it won\u2019t have the same punch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the alliums<\/h3>\n<p><img decoding=\"async\" loading=\"lazy\" data-tmbi-lazy=\"true\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potato-Galette_FT24_276314_EC_1205_1.jpg?fit=700%2C1024\" alt=\"Shallots and garlic heated in oil in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\"><span><span>ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat your oven to 425\u00b0F. In a large cast-iron skillet, heat the butter and olive oil over medium heat. Add the shallots and garlic and cook until they\u2019re tender, one to two minutes.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" data-tmbi-lazy=\"true\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potato-Galette_FT24_276314_EC_1205_2.jpg?fit=700%2C1024\" alt=\"Potato slices, shallots and seasonings in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\"><span><span>ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Transfer the shallots and garlic to a large bowl. Stir in the potatoes, salt and pepper. Toss to combine.<\/p>\n<h3>Step 2: Make the galette<\/h3>\n<p><img decoding=\"async\" loading=\"lazy\" data-tmbi-lazy=\"true\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potato-Galette_FT24_276314_EC_1205_3.jpg?fit=700%2C1024\" alt=\"Potato slices and shallots in a large skillet with seasonings and grated cheese on top\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\"><span><span>ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> 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.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" data-tmbi-lazy=\"true\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potato-Galette_FT24_276314_EC_1205_7.jpg?fit=700%2C1024\" alt=\"Baked potato galette sliced into wedges and served on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\"><span><span>ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Potato Galette Variations<\/h2>\n<ul>\n<li><strong>Sweeten the pot(ato): <\/strong>You can make this galette with <a href=\"https:\/\/www.tasteofhome.com\/article\/yams-vs-sweet-potatoes\/\" data-name=\"www.tasteofhome.com\/article\/yams-vs-sweet-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sweet potatoes<\/a> instead of waxy yellow potatoes, but keep everything else the same. Since sweet potatoes don\u2019t have the same kind of starch as yellow potatoes, the galette might not hold together as well, but it will taste marvelous.<\/li>\n<li><strong>Diversify the herbs:<\/strong> Try rosemary, sage or a blend of those with the thyme. You could even top the galette with pesto.<\/li>\n<li><strong>Add meat:<\/strong> Chunks of ham or crumbled, cooked bacon would make an excellent addition to a galette. Layer them in the skillet with potatoes and cheese.<\/li>\n<\/ul>\n<h2>How to Store Potato Galette<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze a potato galette?<\/h3>\n<p>Because the crispy edges are part of the pleasure of a potato galette, it\u2019s 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.<\/p>\n<h3>How do you reheat a potato galette?<\/h3>\n<p>The quickest way to reheat potato galette is to zap it in the microwave until it\u2019s nice and hot. However, if you want to reinvigorate some of the crispness, reheat it in the oven at 350\u00b0 until it\u2019s warmed through.<\/p>\n<h2>Potato Galette Tips<\/h2>\n<p><img decoding=\"async\" loading=\"lazy\" data-tmbi-lazy=\"true\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potato-Galette_FT24_276314_EC_1205_6.jpg?fit=700%2C1024\" alt=\"Potato Galette in a large skillet and sliced into wedges\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\"><span><span>ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Do you need to peel potatoes for potato galette?<\/h3>\n<p>You don\u2019t need to peel the potatoes for a galette, especially Yukon Golds, which have thinner peels. The skins contain fiber, iron, potassium and other nutrients\u2014nutrients that are lost when peeled.<\/p>\n<h3>What\u2019s the best way to slice potatoes for a potato galette?<\/h3>\n<p>A mandoline is the perfect tool for getting thin, even slices of potato. If not, a sharp chef\u2019s knife will do the job. Although it\u2019s common to soak potatoes in water to prevent them from browning, you don\u2019t 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.<\/p>\n<h3>Why is my potato galette not crispy?<\/h3>\n<p>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\u2019re unhappy with the browning after baking your galette, throw the cast-iron pan on a burner over medium-low heat for a few minutes.<\/p>\n<h3>What can you serve with a potato galette?<\/h3>\n<p>I turn to potato galette to accompany an elegant <a href=\"https:\/\/www.tasteofhome.com\/recipes\/standing-rib-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/standing-rib-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">standing rib roast<\/a>, 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herby-pea-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/herby-pea-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">herby pea salad<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shaved-fennel-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/shaved-fennel-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shaved fennel salad<\/a>. Bacon and potatoes are a fantastic combo, so a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-avocado-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-avocado-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bacon avocado salad<\/a> would work nicely, too. In the morning, make leftover potato galette wedges the base for wilted spinach and a couple of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/poached-eggs\/\" data-name=\"www.tasteofhome.com\/recipes\/poached-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">poached eggs<\/a><\/p>\n<\/p><\/div>\n<div>\n<h2>Watch How to Make Potato Galette<\/h2>\n<\/p><\/div>\n<p>\t\t\t\t\t\t<span id=\"RecipeCard\"><\/span><br \/>\n\t\t\t\t\t<\/section>\n<div id=\"quick-recipe\">\n<p>\n\t\t\t\t<a data-name=\"test kitchen approved\" data-module=\"content recirculation\" data-position=\"recipe status\" href=\"https:\/\/www.tasteofhome.com\/article\/test-kitchen-approved\/\" aria-label=\"Test Kitchen Approved\"><br \/>\n\t\t\t\t\t<svg width=\"21\" height=\"16\" viewBox=\"0 0 21 16\" fill=\"none\">\n\t\t\t\t\t\t<path d=\"M20.4127 5.80793C20.2221 5.55269 19.2116 5.49379 18.6206 5.47416V4.61028C18.6206 4.61028 19.1926 4.37468 19.1544 3.90348C19.0782 2.90217 15.8752 2.07756 11.2806 2.01866V1.41002H11.395C11.7191 1.41002 11.8144 0.742484 11.8144 0.742484C11.8144 0.506882 11.2234 0.310547 10.4799 0.310547C9.73632 0.310547 9.14531 0.506882 9.14531 0.742484C9.14531 0.742484 9.2597 1.41002 9.56474 1.41002H9.67913V2.05793C5.10353 2.11683 1.90061 2.9218 1.80528 3.94275C1.76715 4.41395 2.3391 4.64955 2.3391 4.64955V5.51343C1.78622 5.49379 0.775774 5.55269 0.585124 5.80793C0.432604 6.00426 0.489799 6.7307 0.718579 6.86814C0.909229 6.98594 1.44305 6.98594 1.44305 6.98594C1.44305 6.98594 2.015 6.94667 2.11032 7.53568C2.14845 7.77128 2.26284 7.94798 2.3963 8.08542V12.503C2.3963 14.054 6.03771 15.3105 10.518 15.3105C14.9983 15.3105 18.6397 14.054 18.6397 12.503V8.08542C18.7731 7.92835 18.8875 7.75165 18.9256 7.53568C19.0019 6.94667 19.5929 6.98594 19.5929 6.98594C19.5929 6.98594 20.1267 6.98594 20.3174 6.86814C20.508 6.7307 20.5652 6.0239 20.4127 5.80793ZM14.617 6.47547L10.0414 11.1875C9.9651 11.266 9.85071 11.3053 9.75539 11.3053C9.66006 11.3053 9.54567 11.266 9.46941 11.1875L7.37226 9.04746C7.20068 8.87076 7.20068 8.61552 7.37226 8.43882C7.54385 8.26212 7.79169 8.26212 7.96328 8.43882L9.75539 10.2844L14.045 5.86683C14.2166 5.69013 14.4644 5.69013 14.636 5.86683C14.7885 6.0239 14.7885 6.29877 14.617 6.47547Z\" fill=\"white\" \/>\n\t\t\t\t\t<\/svg><br \/>\n\t\t\t\t\t<span>Test Kitchen Approved<\/span><br \/>\n\t\t\t\t<\/a>\n\t\t\t<\/p>\n<div>\n<h2>Potato Galette<\/h2>\n<div>\n<p><span>Prep Time<\/span><br \/>\n\t\t\t\t\t<span>15 min<\/span>\n\t\t\t\t<\/p>\n<p><span>Cook Time<\/span><br \/>\n\t\t\t\t\t<span>45 min<\/span>\n\t\t\t\t<\/p>\n<p><span>Yield<\/span><br \/>\n\t\t\t\t<span>8 servings<\/span>\n\t\t\t<\/p>\n<\/p><\/div>\n<div>\n<div>\n<h2>Ingredients<\/h2>\n<ul>\n<li>3 tablespoons butter<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>2 shallots, thinly sliced<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 teaspoon pepper<\/li>\n<li>4 medium Yukon Gold potatoes, sliced 1\/8-in. thick<\/li>\n<li>1-1\/2 cups shredded Parmesan cheese<\/li>\n<li>2 teaspoons minced fresh thyme<\/li>\n<\/ul><\/div>\n<div>\n<h2>\n\t\tDirections\t<\/h2>\n<ol>\n<li><span>Preheat oven to 425\u00b0. In a large cast-iron skillet, heat butter and olive oil over medium heat. Add shallots and garlic; cook until tender, 1-2 minutes. Transfer to a large bowl. Stir in potatoes, salt and pepper; toss to combine.<\/span><\/li>\n<li><span>   Layer potatoes in the same skillet, alternating with Parmesan cheese and fresh thyme. Pour remaining butter mixture over top of layered potato mixture. Bake until potatoes are tender and edges are golden brown, 45-50 minutes. Let cool 15 minutes. Slice into wedges; serve immediately.<\/span><\/li>\n<\/ol>\n<\/div><\/div>\n<div>\n<h2>Nutrition Facts<\/h2>\n<p>1 serving: 228 calories, 10g fat (6g saturated fat), 22mg cholesterol, 599mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 9g protein.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<section>\n<div id=\"Reviews\">\n\t\t\t\t\t\t<svg viewBox=\"0 0 512 512\" width=\"20\" height=\"20\">\n        \t\t\t\t\t<path d=\"M304 48a48 48 0 1 0 -96 0 48 48 0 1 0 96 0zm0 416a48 48 0 1 0 -96 0 48 48 0 1 0 96 0zM48 304a48 48 0 1 0 0-96 48 48 0 1 0 0 96zm464-48a48 48 0 1 0 -96 0 48 48 0 1 0 96 0zM142.9 437A48 48 0 1 0 75 369.1 48 48 0 1 0 142.9 437zm0-294.2A48 48 0 1 0 75 75a48 48 0 1 0 67.9 67.9zM369.1 437A48 48 0 1 0 437 369.1 48 48 0 1 0 369.1 437z\" \/>\n    \t\t\t\t\t<\/svg><\/p>\n<p><span>Loading Popular in the Community<\/span><\/p>\n<\/div>\n<div>\n<p>\n\tI 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! \u2014Christi Dalton, Lafayette, Tennessee\t<\/p>\n<\/div>\n<\/section>\n<p> Tomi Mcnaught<br \/><a href=\"https:\/\/www.tasteofhome.com\/recipes\/potato-galette\/\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crispy on the outside and cheesy in the middle, potato galette is a great side dish for a holiday party or an elegant dinner. Now Trending 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<\/p>\n","protected":false},"author":1,"featured_media":815382,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140512,25733],"tags":[140511,20828],"class_list":{"0":"post-815381","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-galette","8":"category-potato","9":"tag-galette","10":"tag-potato"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/815381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=815381"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/815381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/815382"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=815381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=815381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=815381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}