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Potatoes make a perfect side dish and this potato galette is as elegant as they come. Serve for the holidays, a dinner party or Sunday supper.
Easy Potato Galette Recipe
This potato galette is all about the crispy edges and creamy center. My number one tip for making this potato dish is slicing the potatoes thinly and evenly. If you slice them too thick, the edges won’t crisp and curl.
I often make this galette and change up the herbs based on what I’m serving and what I have available. Some tasty options are to add fresh thyme, fresh rosemary or even finely chopped fresh sage.
What is a Potato Galette?
A potato galette is a baked dish made with thinly slice potatoes along with butter and herbs that is baked until the potato slices are crispy on the outside and creamy in the center.
Potato Galette Ingredients
- Potatoes - I used red potatoes, but you could also use Yukon gold or even russet potatoes
- Garlic - finely minced
- Butter and olive oil
- Fresh herbs
How to Make A Crispy Potato Galette
- Mix melted butter, olive oil, garlic and herbs together
2. Slice potatoes - Use a mandoline to get perfect slices. You can also use a sharp knife to slice potatoes. Try to keep slices the same thickness.
3. Mix sliced potatoes in a bowl with butter mixture. You want every slice to be coated with the mixture.
4. Layer potatoes in a cast iron skillet that has been lightly coated with olive oil.
5. Continue adding potatoes until all potatoes are used. Pour any additional butter mixture over the top of the potatoes.
6. Bake in a preheated 400° oven for 60-80 minutes until potatoes are golden and cooked through.
Variations
- To make a vegan dish, use all olive oil
- Herb combinations - use your favorite. Another great combinations is fresh thyme and rosemary.
- Add thinly sliced onion or shallot to the layers of potatoes
Recipe tips
- If using russet potatoes, remove skin
- Slice potatoes evenly
- Assemble dish as soon as potatoes are sliced to help prevent browning of the potatoes
- Avoid soaking the potatoes in water. This removes some of the starch in the potatoes and you want that starch retained.
- Make certain each potato slice is covered with butter mixture
- Add a sprinkling of salt and pepper between each layer of potatoes
- Use a heavy, well-seasoned cast iron skillet. It helps create the lovely crust on the bottom and sides of the galette.
- Baking time varies depending on the thickness of your potatoes and the number of layers you created in your skillet
- To check if the galette is cooked through, remove skillet from oven. Carefully pull back potatoes in the center of the skillet and examine the potatoes. The potatoes should be soft and cooked through.
Galette Potato Storage
This dish is best served hot out of the oven. However, leftovers are delicious too. Once cooled, store leftovers in an airtight container.
To use, heat a portion in the microwave for 1-2 minutes or in the oven at 400° degrees for 15-20 minutes. If heating in the oven, wrap potatoes in foil to help prevent them from drying out.
Recipe Faqs
For best results, you do want to use a well-seasoned cast iron skillet.
Once the galette is assembled, place it directly into your preheated oven. If the galette sits around for a bit before baking, it may become soggy. Be certain to use a well seasoned cast iron skillet which helps crisp up the bottom of the galette.
Serving suggestions
This potato galette will go well with almost any meat dish. Some of my favorites include
If you are looking for more delicious potato recipes, be certain to check out roasted fingerling potatoes and mashed red potatoes!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious side dishes.
Galette Potatoes
Equipment
- Measuring Spoons
- 8 inch Cast Iron Skillet
Ingredients
- 6 red potatoes (medium sized or about 2 pounds)
- 3 tablespoons butter (salted butter)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon chives (fresh, cut into small pieces)
- 1 tablespoon parsley (fresh, chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil (for greasing cast iron skillet)
Instructions
- Preheat oven to 400°
- Melt butter and combine with olive oil, garlic and herbs3 tablespoons butter, 2 tablespoons olive oil, 4 cloves garlic, 1 tablespoon chives
- Slice potatoes using a mandoline or a sharp knife6 red potatoes
- Place potatoes in a large bowl and coat with butter mixture
- Use an additional tablespoon of olive oil to coat cast iron skillet. Make certain bottom and sides are well coated.1 tablespoon olive oil
- Layer sliced potatoes in skillet, overlapping each slice and making a concentric circle.
- Sprinkle each layer with salt and pepper.1 teaspoon salt, 1 teaspoon pepper
- Continue with layering potatoes until all potatoes are used
- Scrape any remain butter from bowl and pour onto of potatoes
- Bake in preheated oven for 60-80 minutes
- Check for doneness by removing skillet from oven and carefully pulling back the top of the potatoes in the center of the pan. Examine the potatoes to see if they are done.
- To serve, remove from skillet and sprinkle with additional fresh herbs. Slice into wedges.1 tablespoon parsley
Notes
- If using russet potatoes, remove skin
- Slice potatoes evenly
- Assemble dish as soon as potatoes are sliced to help prevent browning of the potatoes
- Avoid soaking the potatoes in water. This removes some of the starch in the potatoes and you want that starch retained.
- Make certain each potato slice is covered with butter mixture
- Add a sprinkling of salt and pepper between each layer of potatoes
- Use a heavy, well seasoned cast iron skillet. It help create the lovely crust on the bottom and sides of the galette.
- Baking time varies depending on the thickness of your potatoes and the number of layers you created in your skillet
- To check if the galette is cooked through, remove skillet from oven. Carefully pull back potatoes in the center of the skillet and examine the potatoes. The potatoes should be soft and cooked through.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Patricia Antonelli says
May I use a glass pie plate instead of cast iron?
Kathy says
Yes, a glass pie plate can be used. However, you might not get that really crisp bottom like you do with the cast iron.
Let me know how it turns out!
Kathy 🙂
Lisa says
Simple and delicious!
Kathy says
Thank you!
Stacy says
I meant to leave a 5-star review, I’m so sorry!!
Kathy says
Stacy, You're so sweet!!! Thanks so much for adding another comment and a 5 star!!! I really appreciate it!
Stacy says
I’ve made this recipe twice already and am absolutely in love. This will be my go-to because it’s not that hard, but it’s so delicious!
Kathy says
Thank you!
Valentina says
The golden crispness on those potatoes in perfection. I love when I have reason to pull out my mandoline. 🙂 ~Valentina
Dawn - Girl Heart Food says
Such a delicious way to enjoy potatoes and such a lovely presentation! Those crispy edges are so tempting! Can't wait to give this a try!
David @ Spiced says
This sounds delicious, Kathy! And the visual appeal is certainly high, too. I love how potatoes can be cooked and served in so many different ways. I've never used them for a galette, but there's a first time for everything, right? 🙂
Kathy says
It's a fun way to mix up an ordinary ingredient!
Enjoy! 🙂