Description
This Potato Galette recipe features thinly sliced Yukon Gold potatoes layered with Gruyere and Parmesan cheese, seasoned generously and cooked to golden perfection in a cast iron skillet. The process involves stove-top browning followed by baking, resulting in a crisp, cheesy, and flavorful potato dish perfect as a side or elegant appetizer.
Ingredients
Scale
Potatoes
- 7–8 medium Yukon Gold potatoes
Fats and Oils
- 3 tbsp butter, melted
- 2 tbsp olive oil
Cheese
- 1 1/4 cups Gruyere cheese, shredded
- Parmigiano cheese, to taste
Seasonings
- Seasoned salt, to taste
- Black pepper, to taste
Equipment
- 1 8-inch cast iron skillet
- Parchment paper square
Instructions
- Slice the potatoes: Using a mandolin or a very sharp knife, slice the Yukon Gold potatoes very thinly to ensure even cooking and a tender texture.
- Remove moisture: After slicing, remove excess moisture from the potato slices by patting them dry with paper towels or a clean kitchen towel to avoid soggy galette.
- Preheat skillet: Heat the cast iron skillet over medium-high heat and add the 2 tablespoons of olive oil, allowing it to warm up thoroughly.
- Season and combine: Add the melted butter to the potato slices along with generous amounts of seasoned salt and black pepper, mixing well so the potatoes are evenly coated.
- Layer the potatoes and cheese: Start layering the coated potato slices from the center of the skillet outward. After each layer of potatoes, sprinkle some Gruyere and Parmigiano cheese, repeating this process for approximately 6-7 layers, making sure the final layer is potatoes only.
- Press with parchment paper and weight: Cover the potato layers with a square of parchment paper and place a heavy object on top to press the galette down evenly.
- Cook on stovetop: Cook the galette on the stovetop over medium-high heat for 7-8 minutes to brown the bottom and help the layers set.
- Bake the galette: Remove the parchment paper, then transfer the skillet to an oven preheated to 400°F (200°C) and bake for 55 minutes until the potatoes are tender and the top is golden brown.
- Flip and serve: After baking, cover the top again with parchment paper, carefully flip the galette onto a cutting board, season with flaky sea salt, cut into triangles, and transfer to a serving plate.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor which suits this recipe perfectly.
- Removing excess moisture from potatoes is critical to get a crispy texture and prevent sogginess.
- The layering and pressing step ensures even cooking and a compact galette that holds together well.
- Be careful when flipping the galette from the skillet to avoid breaking it.
- Feel free to adjust seasoning according to taste; potatoes benefit from generous seasoning.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Stovetop and Baking
- Cuisine: French
Keywords: Potato Galette, Yukon Gold Potatoes, Gruyere Cheese, Cast Iron Skillet Recipe, French Potato Side Dish
