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 comforting side dish is made of thinly sliced potatoes arranged in concentric circles, then roasted to delicious perfection!
Cheesy Potato Galette
I’ve made numerous potato galettes 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.
Tips for Making a Cheesy Potato Galette
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 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 the kind of Swiss cheese and hails from Gruyeres, Switzerland. If you prefer another cheese, I recommend an aged instead of mild cheddar. The flavor of an 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.
- Shallots can also be substituted with 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 of your potatoes.
More Side Dish Recipes:
Besides this tasty potato galette, I recommend these other yummy side dishes.
- Grilled Vegetable Salad from A Farm Girl’s Dabbles
- Lemon Garlic Broccoli
- Roasted Green Beans
- Easy Twice Baked Potatoes
- Fall Salad with Maple Dressing
- Mediterranean Chopped Salad
- Puffed Potato Casserole
- Easy Parmesan Polenta
- Side Dishes
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- 1/4 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
- 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 surface of potatoes with butter, then sprinkle with about 1/8 teaspoon salt and a grating of pepper. Sprinkle with 1/3 of the herbs and 1/3 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 till top is golden and potatoes are tender.
- Cut into wedges to serve.
Amount Per Serving: Calories: 226 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 300mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 7g