Potato Galette

Potato galette is a rustic yet elegant dish made with thinly sliced potatoes layered into a crispy, buttery cake. I love how simple ingredients like potatoes, butter, and herbs come together to create something so beautiful and satisfying. Whether I serve it as a side dish or let it shine on its own, this galette always impresses with its golden, crunchy exterior and tender, flavorful layers.

Why You’ll Love This Recipe

What I really enjoy about this potato galette is how it feels both humble and refined. I don’t need any special equipment, and the technique is easy to master with just a little patience. The result is a stunning presentation of crispy edges and soft, creamy centers in every bite. It pairs beautifully with roasted meats, fresh salads, or can stand alone as a vegetarian main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or Russet potatoes

• Unsalted butter, melted

• Olive oil

• Garlic, minced (optional)

• Fresh thyme or rosemary (optional)

• Salt

• Black pepper

• Grated Parmesan or Gruyère cheese (optional for a cheesy twist)

Directions

1. I preheat the oven to 400°F (200°C) and line a cast iron skillet or oven-safe nonstick pan with parchment paper, or grease it well.

2. I peel the potatoes and slice them very thinly using a mandoline or a sharp knife.

3. In a bowl, I toss the potato slices with melted butter, olive oil, garlic (if using), salt, pepper, and herbs.

4. I arrange the potato slices in overlapping circles in the pan, starting from the outside and working inward, creating even layers. I press down gently as I go.

5. Once all the potatoes are layered, I cover the galette with foil and place a heavy, oven-safe object on top (like another pan or a foil-wrapped brick) to press it down slightly.

6. I bake it covered for 30 minutes, then remove the foil and weight and continue baking uncovered for another 20–25 minutes, until the top is golden brown and crispy.

7. I let it cool slightly, then run a spatula around the edges and carefully invert it onto a plate for serving.

Servings and timing

This recipe serves about 4–6 people. Prep time is around 15 minutes, and total baking time is approximately 50–55 minutes.

Variations

Sometimes I layer in caramelized onions or sautéed mushrooms between the potato slices for extra flavor. When I want a cheesy version, I sprinkle grated Gruyère or Parmesan between the layers. I’ve also made it with sweet potatoes or a mix of root vegetables for a colorful twist.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a skillet over medium heat until warmed through and crisp again, or I reheat in the oven at 350°F until hot. I avoid microwaving it, since that softens the crispy edges.

FAQs

What kind of potatoes work best?

I prefer Yukon Gold for their buttery texture and golden color. Russet potatoes also work well if I want something a bit starchier and crispier.

Do I need a mandoline slicer?

It’s helpful for getting uniform thin slices, but I’ve used a sharp knife when I’m careful—it just takes a bit more time and precision.

Can I make this ahead of time?

Yes, I sometimes assemble the galette a few hours in advance and keep it covered in the fridge. I bake it just before serving for the best texture.

Why does the galette fall apart when slicing?

That usually happens if it hasn’t cooled slightly before cutting. I let it rest for a few minutes out of the oven so the layers can set.

Can I flip the galette for a crispy top?

Absolutely—I like to invert it onto a plate after baking to show off the golden bottom, which becomes the crispy top when flipped.

Conclusion

Potato galette is one of those recipes that proves simple ingredients can make the most memorable dishes. I always appreciate how it brings both comfort and a touch of sophistication to the table. Whether I serve it for a holiday dinner or a cozy night in, it’s a showstopper that never disappoints.