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 this Galette de Pomme de Terre
- 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.
Frequently Asked Questions
A galette is a round, flat tart, both savory and sweet. The galette, pronounced gah-LEHT, originated in France.
A potato galette 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.
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.
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
- 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 the 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 until the top is golden and potatoes are tender.
- Cut into wedges to serve.
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 300mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 7g