French, Looks Fancy, and Delicious: this Potato Galette is simpler than you might think!
Let me introduce you to a food you need to enjoy and know how to make: the galette. A galette is typically a rustic pie and can be sweet or savory. An apple galette is delicious (and way easier to make than apple pie) in the fall, and a Galette de Pomme de Terre, or Potato Galette, is a popular savory one. In France, galettes can be any range of styles as far as the crust or dough. There can be a typical crust, almost like a deep-dish pizza all the way to a free-form one that is almost like a pancake. As often happens, recipes evolve, and this one, a modern Potato Galette, has no crust at all. But the pie shape and layering of the potatoes tracks with the historical galette.
This Potato Galette will be your new favorite for a weeknight or an occasion with guests. It’s simple to construct, fairly quick to cook, beautiful in its presentation, versatile for vegetarians and vegans, and oh yeah, mouthwateringly tasty! Cut into slices like a pie, each slice is comprised of layers of potatoes that cut easily with just a fork. The buttery, pillowy inner layers are soft and rich while the top layer is nicely browned with just a hint of crisp and crunch.
Indulge your inner perfectionist!
If you are really into the presentation part of this galette, take a look at the picture below. See what we did there? Take a pair of clean tweezers and use them to perfectly place the inner layers of potatoes without messing up the ones you’ve already placed. Of course, if this seems a bit too precious, just layer the potatoes as you like, no tweezers needed! They are a handy tool in this instance if you want to use them.
How to Make Ahead and Store?
Potato Galette can be made ahead, cooled, and refrigerated for up to 2-4 days. Reheating it can be a bit tricky, since it is in a skillet. Your best bet is to set the skillet out on the countertop to come to room temperature (probably about an hour). Then, reheat gently in a slow oven, at 250 degrees. Check periodically to make sure it’s not drying out. The best way to enjoy Potato Galette is to make it and serve it right away. If you do have any leftovers, since it’s so yummy, just pop them into airtight containers and either refrigerate for up to 2-4 days or freeze for up to 2 months.
Need more Browning?
If the top layer of your Potato Galette didn’t brown enough to your liking, you can pop the finished dish under the broiler for a minute to get that blistered, spotty brown top that is so inviting. Just be sure your skillet is broiler-safe and do keep an eye on it so it doesn’t burn.
Serving Suggestions
Potato Galette is so versatile – most often served as a side dish, I love it best with a good grilled steak or roasted chicken. But it also makes for a hearty main dish if you’re going meatless. Just serve alongside a green salad or even something like our Roasted Vegetable and Farro Salad with Pomegranates. Additionally, and stay with me here, Potato Galette works at brunch. A more elegant spin on hash browns or home fries, it pairs well with any number of brunch dishes.
Potato Galette
Ingredients
- 6 large russet potatoes scrubbed clean
- ½ cup salted butter melted (plus a little extra for greasing)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ yellow onion finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to a cozy 400°F. While it's warming up, lightly butter a 10-inch cast-iron skillet or a round baking dish. This will help your galette slide out effortlessly later on.
- Thinly slice those potatoes into 1/16-inch thick rounds. A mandoline slicer is your best friend here for quick, even cuts, but a sharp knife and a steady hand will do just fine. Keep the slices covered with a damp towel.
- Melt the butter in a skillet over medium heat. Add the chopped onion and let it sweat until translucent, about 3 minutes. Stir in the garlic and cook for another minute. Remove from heat and whisk in the olive oil, salt, and pepper.
- Transfer the butter mixture to a large mixing bowl. Toss the potato slices in.
- Now for the fun part! Arrange the potato slices in the prepared skillet, overlapping them in concentric circles, starting from the outside and working your way in. Each slice should overlap its neighbor by about half. Continue layering until all the potatoes are snug in the skillet. Drizzle any remaining butter over the top.
- Slide the skillet into the oven and bake until the edges are crispy and the center is tender, about 60-70 minutes. If the top is browning too quickly, tent some foil over the galette to protect it.
- Let the galette cool in the skillet for 15-20 minutes. Run a knife around the edge to loosen it, then cut into wedges and serve.
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