Potato galette
Potato galette is a French dish made with thinly sliced potatoes layered with butter and Parmesan, baked to a crispy finish. It offers a delightful combination of rich, buttery flavor and a golden crust.
Cook time 50 min
Prep time 20 min
Ingredients:
1/4 cup butter5 potatoes
1/2 cup grated parmesan cheese
Potato galette is a delightful French dish that features thinly sliced potatoes layered and cooked to crispy perfection. With a golden crust and rich, buttery flavor, this dish is sure to impress at any meal. Simple ingredients like butter, potatoes, and parmesan cheese come together to create a savory side dish that pairs well with a variety of main courses.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel the potatoes and slice them thinly, ideally using a mandoline slicer for uniform slices.
- In a small saucepan, melt the butter over low heat until it’s fully liquified. Remove from heat.
- In a 10-inch oven-safe skillet or baking dish, start layering the potato slices. Begin from the center and work your way out to form a circular pattern.
- After the first layer, brush a little melted butter over the potatoes and sprinkle a small amount of grated Parmesan cheese.
- Repeat the process by adding another layer of potato slices, butter, and Parmesan. Continue until all the potato slices are used up. Make sure to save a bit of melted butter and Parmesan for the final layer.
- Pour any remaining melted butter over the top layer and sprinkle the last bit of Parmesan cheese.
- Cover the skillet or baking dish with aluminum foil. Place it in the oven and bake for 30 minutes.
- After 30 minutes, remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are golden brown and crispy on top, and tender when pierced with a fork.
- Remove from the oven and allow the galette to cool for a few minutes. Carefully slice into wedges and serve warm.
Potato galette is a versatile and elegant dish that highlights the natural flavors of potatoes and the richness of butter and parmesan cheese. Whether you are making it as a side dish for a special occasion or as a comforting addition to a weeknight dinner, this recipe is sure to be a hit. Enjoy the crispy edges and the tender, flavorful layers of this classic French creation.
Potato galette FAQ:
Bake the potato galette covered with foil for 30 minutes at 400°F (200°C). After that, remove the foil and continue baking for an additional 20-30 minutes, until the top is golden brown and the potatoes are tender.
Starchy potatoes like Russet or Yukon Gold are ideal for a galette, as they become tender and maintain a good texture. Waxy potatoes can also be used, but they won't be as fluffy.
You can store leftover potato galette in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, which helps retain its crispiness.
Yes, you can substitute Parmesan with other hard cheeses like Grana Padano, Pecorino Romano, or even a dairy-free alternative, though the flavor profile may vary.
To avoid a soggy galette, ensure your potato slices are thin and uniformly cut, and consider patting them dry with a paper towel to remove excess moisture before layering.
Tips:
- Use a mandoline slicer to achieve thin, uniform slices of potato for even cooking.
- To prevent the potatoes from sticking, make sure your skillet is well-buttered before arranging the slices.
- Season each layer of potatoes with a little salt and pepper for enhanced flavor throughout the dish.
- Press down on the potatoes with a spatula periodically while cooking to create a compact, crispy galette.
- For an extra crispy top, place the skillet under the broiler for the last few minutes of cooking, keeping a close eye to prevent burning.
- Let the galette rest for a few minutes before cutting to allow the layers to set, which will make serving easier.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 8g
Carbohydrates 44g
Fiber 5g
Sugar 2.14g
Fat 14g
More recipes
Apricot couscous with coriander and parsley
A refreshing apricot couscous with herbs, perfect for summer.
24 Jan 2026