Potato galette
Potato galette is a classic French dish featuring thinly sliced potatoes layered with garlic-infused butter for a crispy exterior and soft interior. This elegant side dish is simple to prepare and perfect for any meal.
Cook time 90 min
Prep time 20 min
Ingredients:
1/3 cup butter2 garlic cloves
5 potatoes
Potato galette is a classic French dish known for its crispy exterior and soft, flavorful interior. It's an elegant yet simple way to prepare potatoes and serves as an excellent side dish or even a main course.
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel the garlic cloves and finely mince them.
- Peel the potatoes and thinly slice them. You can use a mandoline slicer for uniform thin slices.
- In a small saucepan, melt the butter over low heat. Be careful not to let it brown.
- Add the minced garlic to the melted butter and cook for about 2-3 minutes, until fragrant. Remove from heat and set aside.
- Take a 9-inch ovenproof skillet or a round baking dish and lightly grease it with some of the garlic butter mixture.
- Arrange a layer of potato slices in a circular pattern at the bottom of the skillet, slightly overlapping each slice.
- Brush the potato layer with some of the garlic butter mixture.
- Repeat layering the potatoes and brushing with the garlic butter until all the potatoes and butter are used up, finishing with a layer of butter on top.
- Cover the skillet with aluminum foil and place it in the preheated oven.
- Bake for 45 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
- Allow the Potato Galette to sit for 5 minutes before slicing.
- Carefully slice into wedges and serve warm.
This potato galette is not only delicious but also visually appealing with its golden-brown crust. Serve it hot and enjoy the perfect combination of crispy and tender potato layers.
Potato galette FAQ:
The total baking time for Potato Galette is approximately 60 to 65 minutes. First, cover the skillet with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 to 20 minutes until the top is golden brown.
The potatoes are done when they are tender, and the top is golden brown. You can test for doneness by inserting a knife or fork into the galette; it should go through the layers of potatoes easily.
Yes, you can substitute the butter with olive oil or a dairy-free butter alternative for a different flavor or to make it dairy-free. Keep the amount the same at 1/3 cup.
Russet or Yukon Gold potatoes are ideal choices for a Potato Galette due to their starch content, which helps achieve a crispy texture. Avoid waxy potatoes, as they may not yield the same results.
Store leftover Potato Galette in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes.
Tips:
- Choose starchy potatoes like Russets for a fluffier interior.
- Use a mandoline slicer for even potato slices, ensuring uniform cooking.
- Press down the potato layers firmly to create a compact galette that holds together well.
- Start cooking on the stovetop to get a crispy crust, then finish in the oven for thorough cooking.
- Allow the galette to rest for a few minutes before slicing to retain its shape.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 3.59g
Carbohydrates 30g
Fiber 3.53g
Sugar 1.45g
Fat 10g
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