Cheesy Potato Galette
Taking a cue from the French, this simple Cheesy Potato Galette adds shallots, herbs, and grated Gruyere to Yukon Gold potatoes. Who doesn’t love cheesy potatoes?
This Potato Cake is made of layers of thinly sliced potatoes arranged in concentric circles, then roasted to delicious perfection!
Why You Must Make
- French for Potato Pancake, this galette is a nice change of pace from ordinary potato side dishes.
- This Potato Cake Recipe is also terrific for brunch instead of hash browns.
- The presentation is quite elegant making it company-worthy! Plus, it tastes fantastic!
I’ve made numerous potato dishes for my spud-loving family, but this time, I pulled out all the stops. Fried, mashed, and roasted potatoes are commonplace though always a welcome side dish at Chez Skinny Chick. But taking a little extra time to break out the mandoline and grate a little cheese made for a happy crew.
Expert Tips
Potatoes are so versatile—I’ve even made potato candy! They are popular across the globe, too, from potato gnocchi to potato dumplings to potato-topped shepherd’s pie. I looked to France for my inspiration, but instead of a dessert galette, I created this savory potato galette AKA Galette de Pomme de Terre with layers of herbs and French Gruyere cheese.
- Yukon Gold potatoes are perfect for this potato galette. Their waxy texture holds up to slicing and baking.
- Gruyere is a type of Swiss cheese and hails from Gruyeres, Switzerland. If you prefer another cheese, I recommend an aged instead of mild cheddar. The flavor of aged cheese is more consistent with the nutty, full-flavored Gruyere.
- I like using my benriner (plastic mandoline) to thinly slice the potatoes. It takes the stress out of having to slice them by hand, but that is another option.
- Potatoes need salt to bring out their flavor, but the Parmesan is also salty, so use a light hand.
- PRO-Tip: You can always add salt after the galette is baked, but you cannot remove it from an over-salted dish.
- I like the combination of rosemary and thyme in this galette. But if you cannot find both of these fresh herbs, one or the other will work, too.
- If you don’t have a shallot, you may substitute thinly sliced green onions or about a tablespoon of minced red onion.
- Make sure to poke the potato galette with a sharp knife to check if it’s done. The knife should insert without any resistance.
- The baking time can vary depending on the size and thickness of your potatoes.
Frequently Asked Questions
A galette is a round, flat tart, both savory and sweet. The galette, pronounced gah-LEHT, originated in France.
This galette de Pomme de Terre is a savory galette with layers of potatoes and butter, plus it may contain herbs and cheese.
Yes, you can make and bake a potato galette the day before, then wrap it well in foil and reheat it before serving. It cannot be left raw and cooked later as the raw potatoes will oxidize, turning gray and unsightly.
Place the room temperature galette, covered with foil, in a 350-degree oven for 10-15 minutes or until heated through.
You May Also Like:
If you’ve never made a galette before, you’re in for a treat. This is the only savory galette in my repertoire, but you’ll also love dessert galettes.
- Rustic Peach Galette Strawberry Chocolate Galette from Tastes of Lizzy T
- Mixed Berry Galette
- Rustic Apple Galette
- Peach Blueberry Galette
- Plus More of my Favorite Side Dishes
Cheesy Potato Galette Recipe
An irresistible potato dish made with sliced potatoes, cheese, and herbs.
Ingredients
- 1 teaspoon minced fresh rosemary
- ½ teaspoon minced fresh thyme
- ¼ cup butter, melted
- 1 medium shallot, minced
- 1 pound potatoes like Yukon Gold (about 3 medium potatoes), peeled and sliced very thin (I used a mandoline)
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons grated Gruyere cheese
- 3 tablespoons Parmesan cheese
Instructions
- Preheat oven to 400º.
- Mix together rosemary and thyme in a small bowl and set aside.
- Brush an ovenproof 10-inch skillet with some of the melted butter, reserve the rest
- Saute the shallots till tender, adding more butter if needed. Remove and let cool slightly.
- Brush more butter over the surface of the skillet, then arrange the slices from one potato into concentric circles, overlapping slightly.
- Brush the surface of the potatoes with butter, then sprinkle with about ⅛ teaspoon salt and a grating of pepper.
- Sprinkle with ⅓ of the herbs and ⅓ of the shallots.
- Sprinkle with about 2 tablespoons of Gruyere and 1 tablespoon of Parmesan.
- Repeat layering with the second potato and toppings and then the 3rd potato, ending with the cheese.
- Cover skillet with foil and bake for 30 minutes.
- Remove foil and cook for 15 minutes more or until the top is golden and potatoes are tender.
- Cut into wedges to serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 300mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 7g
23 Comments on “Cheesy Potato Galette”
I was going to make hashbrowns tomorrow with some Yukon golds I have but I just changed my mind. These would be a fabulous change and one I know my husband and both would both love! Thanks Liz!
Beautiful! I’ve made gratins with potatoes, but nothing like this. It’s really impressive.
Very fancy! I’m not sure the boys would know how to act if I served this on Sunday:@)
Look at these thinly sliced and crisp potatoes – so beautiful and perfect. And with all these herbs and cheese, that’s undoubtedly delicious.
I love this! And it’s so pretty. Really nice for company!
I cannot resist potatoes covered in cheese!
you had me at Gruyere cheese!! This dish looks incredible!
Your potato galette looks so elegant. We’re a potato loving family too.
Love This! It will be perfect for this year’s Mother’s Day brunch!
mmmm I always love potatoes and this French twist is TO DIE FOR!
I’ve tried to deny my love of potatoes for a long time but my waistline knows better! These look amazing liz!
This is comfort food at its finest! Gruyere and potatoes make a perfect match.
I didn’t know this food. But I have to try it.
I could eat potatoes every day. So I could probably eat this every day, too!
A great combo! Love this cheesy galette.
WHOA. This has my name written all over it. I just want to dive through my screen into these potatoes. Beautiful!
Hi Liz, I’m a huge fan of potatoes, love this gorgeous galette.
Who doesn’t like potatoes! And this is such a great way to feature them — such a terrific looking dish. And so flavorful! Love the choice of herbs — rosemary and thyme are wonderful with potatoes, aren’t they? Great recipe — thanks.
I have always wanted to make something like this. It looks so decadent and comforting!
Potatoes are magical ! We can do so many things with ! Your recipe is close as well from the spanish omelette ! But I’m agree with you, herbs and cheese is the touch french and I love it! xo Have a wonderful day !
Cheese, potatoes and herbs make the best combo!
That’s very simple to make, yet, mind-blowingly delicious! Great recipe!
What a fabulous galette, I love gruyere and thyme with potatoes!