Description
Potato galette is a beautifully layered dish made with thinly sliced potatoes baked until golden and crispy on the outside and tender on the inside. A versatile and elegant side or light main dish.
Ingredients
- 2 lbs Yukon gold or russet potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 clove garlic, minced
- Optional: 1 tsp fresh thyme or rosemary
- Optional: 1/4 cup grated parmesan
Instructions
- Preheat oven to 400°F (200°C).
- Peel potatoes and slice thinly using a mandoline or sharp knife.
- Toss potato slices with melted butter, olive oil, salt, pepper, and optional garlic and herbs.
- In a well-greased oven-safe or cast iron skillet, layer the potatoes in a circular pattern, slightly overlapping. Press down gently.
- Continue layering and pressing until all potatoes are used.
- Cover with foil and place a weight on top (another pan or oven-safe lid).
- Bake covered for 25 minutes, then remove foil and weight and bake another 20–25 minutes until golden and crisp.
- Cool slightly, then run a knife around the edge and invert onto a plate if desired. Serve warm.
Notes
- Use Yukon golds for creaminess or russets for a crispier texture.
- Add grated parmesan for richness or smoked paprika for depth.
- Can be made dairy-free with only olive oil.
- Skillet must be well-greased to prevent sticking.
- Freeze leftovers individually for easy reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
