Name: Potato Galette Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 7-8 medium Yukon Gold potatoes; 3 tbsp butter, melted; 2 tbsp olive oil; 1 1/4 cups Gruyere cheese, shredded; Parmigiano cheese, to taste; Seasoned salt, to taste; Black pepper, to taste; 1 8-inch cast iron skillet; Parchment paper square

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Introduction

Potato galette is a crispy, golden layered potato dish that’s as beautiful as it is delicious. With thinly sliced Yukon Gold potatoes, melted butter, and rich Gruyère cheese, this dish makes a perfect side or light meal. The cast iron skillet helps create a lovely crust that will impress any dinner guest.

A round layered potato dish with about eight visible thin layers stacked evenly inside, each layer showing a soft pale yellow texture; the top layer is golden brown with crispy edges and sprinkled with small green herbs and white grated cheese, creating a slightly shiny and appetizing look; the dish is served on a white plate with a light brown rim, placed on a white marbled texture surface, with a wedge cut out revealing the creamy interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-8 medium Yukon Gold potatoes
3 tbsp butter, melted
2 tbsp olive oil
1 1/4 cups Gruyère cheese
Parmigiano cheese, to taste
Seasoned salt, to taste
Black pepper, to taste
1 8-inch cast iron skillet
Square of parchment paper

Instructions

Step 1: Slice the potatoes very thinly using a mandolin or sharp knife for even layers.
Step 2: Remove excess moisture from the potato slices by patting them dry with a clean towel.
Step 3: Preheat the cast iron skillet over medium-high heat with 2 tablespoons of olive oil.
Step 4: In a bowl, toss the potato slices with melted butter, seasoned salt, and black pepper to coat evenly.
Step 5: Begin layering the potatoes in the skillet starting from the center, spreading outward. After laying a layer of potatoes, sprinkle some Gruyère and Parmigiano cheese. Repeat layering about 6-7 times, ending with a layer of potatoes on top.
Step 6: Cover the potatoes with the parchment paper and place something heavy on top to compress the layers.
Step 7: Cook on the stovetop over medium-high heat for 7-8 minutes to create a crispy base.
Step 8: Remove the parchment paper carefully, then transfer the skillet to a preheated oven at 400°F (200°C) and bake for 55 minutes.
Step 9: Once baked, place the parchment paper on top again, flip the galette onto a cutting board, and sprinkle with flaky sea salt. Cut into triangles and serve warm.

Tips & Variations

Use a mandolin for uniformly thin potato slices to ensure even cooking and crispness.
Gruyère can be substituted with fontina or cheddar for different flavor profiles.
Adding fresh herbs like thyme or rosemary between layers adds a fragrant touch.
Be generous with seasoning as potatoes absorb a lot of flavors.
Use a heavy weight like a small cast iron pan or a foil-wrapped brick to press down the layers.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in an oven or skillet to restore crispness. Avoid microwaving as it can make the galette soggy.

How to Serve

A round, golden-brown layered dish sits in the center of a white plate with a brown rim, showing about eight visible layers of thin, pale yellow slices stacked evenly; the top layer is caramelized with a shiny, crispy texture, sprinkled with finely chopped green herbs and a light dusting of white grated cheese, while the edges are dark and crisp. One slice has been cut out from the dish, revealing the soft, moist inside layers contrasted against the crunchy top and sides. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this galette?

Yes, but Yukon Gold potatoes work best due to their creamy texture and ability to crisp. Russets are a good alternative, but waxy potatoes may not crisp as well.

Do I need to fully cook the galette on the stovetop before baking?

Partially cooking it on the stove creates a crispy crust, but the longer oven bake finishes cooking the potatoes through. Skipping the stovetop step may result in a less crispy galette.