Potato galette recipe with 2 lbs Yukon gold potatoes, 4 Tbsp melted butter, 1 tsp salt, fresh thyme & black pepper. Flaky, golden layers ready in 30 min flat.
Ingredients for the Potato Galette Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold or Russet Potatoes | 2 large (about 1 lb) | Thinly sliced for even cooking |
| Butter or Olive Oil | 3 tablespoons | Helps achieve a crisp, golden crust |
| Garlic (minced) | 2 cloves | Optional but adds great flavor |
| Fresh Thyme or Rosemary | 1 teaspoon | Use any herb you enjoy |
| Salt | ½ teaspoon | Adjust to taste |
| Black Pepper | ¼ teaspoon | Freshly ground recommended |
How to Make the Potato Galette Recipe
Prep the Potatoes
Start by slicing the potatoes as thinly as possible using a mandoline or a sharp knife. Even slices help the Potato Galette Recipe cook evenly and develop that crisp, golden crust. Pat the slices dry to remove excess moisture, then toss them with butter or olive oil, garlic, salt, pepper, and herbs.
Layer and Sear
Heat a cast-iron or heavy skillet over medium-high heat. When hot, arrange the potatoes in overlapping circles, working from the center outward. Press gently to help the layers stick together. Let the base sear until deep golden and crisp.
Finish in the Oven
Transfer the skillet to a preheated oven and bake until the top turns golden and the layers soften. Rest a few minutes before slicing so the galette holds together cleanly.
Storage & Reheating Table
| Method | How to Store/Reheat | Time |
|---|---|---|
| Refrigerate | Store slices in an airtight container | Up to 3 days |
| Freeze | Wrap tightly; store in freezer-safe bag | Up to 1 month |
| Reheat (Oven) | Warm at 375°F until crisp | 10–12 minutes |
| Reheat (Skillet) | Heat on medium to restore crispiness | 5–7 minutes |
Variations
- Cheesy Galette: Add a light sprinkle of Gruyère or Parmesan between layers for a richer flavor.
- Herb-Forward Version: Use a mix of thyme, rosemary, and chives for a brighter, aromatic twist.
- Garlic & Onion Blend: Add thin onion slices or a touch of garlic powder for deeper savory notes.
- Spicy Kick: Sprinkle in chili flakes or smoked paprika for gentle heat.
- Veggie Mix: Add thin slices of zucchini or sweet potato to create a layered vegetable galette.
Serving Suggestions Table
| Serving Style | Description |
|---|---|
| Side Dish for Meat | Serve the Potato Galette Recipe alongside roasted chicken, steak, or pork chops for a golden, crispy complement. |
| Brunch Option | Pair with poached eggs, smoked salmon, or avocado for a sophisticated weekend brunch. |
| Vegetarian Meal | Combine with a fresh salad, sautéed greens, or roasted vegetables for a wholesome vegetarian plate. |
| Sauce Pairing | Drizzle with lemon butter, herbed yogurt, or a light sour cream for extra flavor and creaminess. |
| Holiday Serving | Present as an elegant side during Thanksgiving or festive dinners; its crisp layers add a refined touch to any spread. |
| Finger Food / Appetizer | Cut into small wedges; serve warm as a snack or party appetizer with dips. |
Nutrition Table
| Nutrient | Amount per Serving (1/4 Galette) | Notes |
|---|---|---|
| Calories | 180 kcal | Lightly buttery, moderate portion |
| Carbohydrates | 28 g | Mainly from potatoes |
| Protein | 3 g | Small contribution from butter |
| Fat | 7 g | Butter or olive oil used for crisping |
| Saturated Fat | 4 g | If using butter |
| Fiber | 3 g | From thinly sliced potatoes |
| Sodium | 210 mg | Depends on salt added |
| Vitamins | Vitamin C: 15% DV; Vitamin B6: 10% DV | From potatoes |
| Minerals | Potassium: 400 mg; Iron: 4% DV | Natural content of potatoes |
| Sugar | 1 g | Naturally occurring in potatoes |
FAQs
1. What makes a potato galette different from regular potato dishes?
A potato galette is cooked in a skillet and pressed into thin, crisp layers, giving it a golden crust and a tender, buttery center, unlike mashed or roasted potatoes, which have softer, looser textures.
2. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well. They cook slightly faster and caramelize more, giving the galette a naturally sweeter flavor while keeping the crispy edges.
3. Why is slicing the potatoes thin so important?
Thin slices ensure even cooking. They create the signature layered effect that allows the galette to crisp on the outside while staying soft in the middle.
4. How do I keep the galette from sticking to the pan?
Use a well-seasoned cast-iron skillet or a nonstick pan, and make sure to coat the base with butter or oil before layering the potatoes.
5. Can I make a potato galette ahead of time?
Yes, cook it fully, cool it, and reheat in the oven to restore crispiness.
