Potato Galette

Potato galette is a simple yet elegant dish made with thinly sliced potatoes layered into a crispy, golden round. It’s buttery, crisp on the outside, and tender on the inside. I like to serve it as a side dish for dinner, a light lunch with a salad, or even a showstopping brunch option.

Why You’ll Love This Recipe

I love how something as humble as potatoes can turn into something so refined and flavorful. This galette uses just a few ingredients, but the result looks and tastes like I spent hours on it. The key is in the layering—the potatoes bake into a beautifully crisp outer crust with soft, flavorful layers inside. It’s versatile, too: I can keep it simple or dress it up with herbs, cheese, or garlic.

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

• Olive oil

• Salt

• Black pepper

• Optional: garlic, fresh thyme or rosemary, grated parmesan

Directions

1. I preheat my oven to 400°F (200°C).

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

3. I toss the slices in a bowl with melted butter, olive oil, salt, and pepper. If I’m using herbs or garlic, I add those in now.

4. In an oven-safe skillet or cast iron pan, I layer the potato slices in a circular pattern, overlapping slightly as I go. I press them down gently to form a tight layer.

5. I continue layering until all the potatoes are used, pressing down occasionally to keep everything compact.

6. I place a sheet of foil over the galette and weigh it down with another pan or an oven-safe lid.

7. I bake for 25 minutes covered, then remove the weight and foil and continue baking for another 20–25 minutes until the top is golden and crisp.

8. I let it cool slightly, then run a knife around the edge and invert it onto a plate if I want to serve it upside down (totally optional).

Servings and timing

This recipe serves 4–6 as a side dish.
Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: About 1 hour

Variations

Sometimes I add a thin layer of grated parmesan between the potato layers for extra richness. I’ve also made it with sweet potatoes for a colorful twist or mixed in a bit of onion for more depth. If I want to keep it dairy-free, I use only olive oil and skip the butter. A little smoked paprika or nutmeg can add a subtle kick, too.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. To reheat, I place slices in a hot skillet or oven to bring back the crispiness. Microwaving works, but the texture softens. This dish also freezes well—I wrap portions individually and reheat in the oven straight from the freezer.

FAQs

What type of potatoes work best?

I usually go for Yukon golds because they’re creamy and hold their shape. Russet potatoes also work and give a crispier edge.

How do I keep the galette from sticking?

I make sure the skillet is well-greased with butter or oil and use a non-stick or well-seasoned cast iron pan.

Can I make this ahead of time?

Yes, I often bake it ahead and reheat it in the oven before serving. It crisps up nicely that way.

Can I use a puff pastry base?

That would make it more of a tart, but yes—I’ve tried it and it turns out beautifully as a more pastry-style dish.

Do I need to peel the potatoes?

Peeling gives a cleaner texture and look, but I’ve made it with the skins on for a more rustic version, especially if the skins are thin.

Conclusion

Potato galette is one of my favorite ways to turn everyday ingredients into something impressive. I love the balance of textures and how versatile it is for any meal. Whether I serve it plain or dressed up with herbs and cheese, it’s always a hit and makes any plate look a little more special.