Emilie Meyer
Potato galette is a French dish that is typically made by layering thinly sliced potatoes in a circular pattern in a skillet and baking them until they are golden brown and crispy on the outside, with a soft and creamy inside. While a cast-iron skillet is commonly used, some recipes suggest using a baking sheet or sheet pan to flip the galette and prevent it from breaking. This allows for even browning and ensures that the galette holds together when served.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Ingredients | Potatoes, butter, olive oil, salt, pepper, thyme, onion, garlic, shallots, Parmesan, bacon fat, duck fat, red onion |
| Oven temperature | 400 degrees Fahrenheit |
| Potato preparation | Thinly sliced, shredded, peeled, unpeeled, grated, rinsed, dried |
| Potato type | Russet, Yukon Gold, red, new, German Butterball |
| Pan type | Cast-iron skillet, cast-iron pan, oven-safe serving platter, sheet pan |
| Pan size | 10-inch diameter |
| Bake time | 50-60 minutes |
| Cooling time | 20 minutes |
| Storage | Refrigerate in an airtight container for up to 3- 4 days |
| Reheating | Air fryer or oven at 350 degrees Fahrenheit for 10-15 minutes |
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What You'll Learn
Choosing the right potato
Yukon Gold potatoes are also a good option, as they are a high-moisture, low-starch variety with a buttery flavor. They crisp up well and hold their shape during cooking. If you're looking for a potato that will retain its shape and provide a nice contrast of textures, Yukon Gold is a great choice.
Red potatoes are another option that can work well in a potato galette. While they may have a lower starch content, they can still provide a creamy texture and a beautiful color.
When preparing your potatoes, it is recommended to slice them thinly and uniformly, about ⅛ inch thick. You can use a mandolin or a sharp knife to achieve this. Additionally, it is important to wash and dry your potatoes before slicing to remove any excess starch.
Lastly, consider the type of fat you will be using with your potatoes. Butter has a low smoke point and can burn before the potatoes are ready, so oils with higher smoke points, such as olive oil, may be preferable. Alternatively, you can use a combination of butter and olive oil to balance flavor and functionality.
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Preparing the potatoes
Once you've selected your potatoes, it's time to slice them. Using a mandolin or a sharp knife, slice the unpeeled, washed potatoes into thin disks, about ⅛ inch thick. If you want to save time, you can also shred the potatoes using a box grater. However, if you choose to shred them, make sure to rinse the shredded potatoes under cold water until the water runs clear, then drain and squeeze out the excess moisture using a clean dish towel.
After slicing or shredding, it's essential to use the potatoes promptly. If you let them sit for too long, they may turn grey-brown due to oxidation. Additionally, potatoes will leach moisture over time, which can affect the final texture of your galette. If you must prepare the potatoes ahead of time, you can store the sliced potatoes in cold water for up to an hour, but be sure to dry them thoroughly before cooking.
Now it's time to season the potatoes. In a large bowl, toss the potato slices with melted butter, olive oil, salt, and pepper. You can also add other seasonings like garlic, shallots, red onion, or herbs to enhance the flavour. Make sure the potatoes are evenly coated with the seasoning mixture. This step not only adds flavour but also helps the potato slices crisp up during baking.
Finally, it's time to layer the potatoes in your skillet or baking pan. Start by placing the potato slices in the centre of the skillet and working outwards in overlapping concentric circles. Repeat this process to create multiple layers, firmly pressing down on each layer to compact the potatoes and ensure an even surface. If you're using a baking pan, you might need to adjust the cooking time accordingly, as baking pans tend to heat differently from skillets.
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Preparing the sheet pan
To prepare the sheet pan, you will need to first peel and shred the potatoes. You can use a box grater or a sharp knife to cut the potatoes into thin slices or disks of about 1/8 inch thickness. If you want to save time, you can also shred the potatoes using the large holes of a box grater. Once shredded, place the potatoes in a colander and rinse them under cold water until the water runs clear, this should take about a minute. After rinsing, drain the potatoes well and wrap them in a clean dish towel. Squeeze the potatoes firmly to remove as much moisture as possible.
Next, you will need to prepare the skillet or sheet pan by heating it on the stove. Add butter and/or oil to the pan and heat until melted and very hot, but not smoking. You can also add other ingredients such as garlic, onion, shallots, thyme, salt, and pepper to the butter or oil and sauté until fragrant and transparent.
Once the skillet is prepared, it's time to layer the potatoes. Start by placing the potato slices in the center of the skillet and working outwards in overlapping concentric circles. Repeat this process to create layers, firmly pressing down on each layer to compact the potatoes and even out the surface. You can also add other ingredients such as cheese, herbs, or bacon bits between the layers for extra flavour.
Finally, once the potatoes are layered and the skillet is prepared, you can bake the galette in the oven until it is golden brown and tender.
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Cooking the galette
To make a potato galette, you'll need a cast-iron skillet or an oven-safe serving platter. A sheet pan can be used to flip the galette, but the actual cooking should be done in a skillet or oven-safe platter.
Start by preheating your oven to 400°F. Peel and shred your potatoes, or slice them into thin disks about ⅛ inch thick. If you're slicing, you can leave the potatoes unpeeled. Rinse the shredded potatoes in cold water, then drain and wrap in a dish towel to wring out excess moisture. If you're slicing, cover the potatoes and set them aside.
Next, you'll want to sauté your aromatics. Melt butter in your skillet over medium heat, then add in your choice of aromatics and sauté until fragrant and transparent. Aromatics can include onion, shallots, or garlic. You can also add herbs like thyme, salt, and pepper. Remove the skillet from the heat and add olive oil, stirring to combine.
Now it's time to layer your potatoes. Leave enough of the butter mixture in the skillet to coat the bottom, then transfer the rest to a large bowl. Add your sliced or shredded potatoes to the bowl and toss to coat. Starting in the center of the skillet, arrange your potatoes in a circular pattern, slightly overlapping each slice. Repeat this process to create layers until all your potatoes are in the skillet. Press down firmly between each layer to even it out.
Place the skillet on the center rack of your oven and bake until the galette is golden brown on top and tender throughout. This should take around 50 to 60 minutes. You can check if the galette is done by piercing it with a fork—if the fork slides through easily, it's ready.
Once the galette is done, let it cool in the pan for about 20 minutes before serving. You can then slide it onto a baking sheet, invert the skillet on top, and flip so that the galette is browned side up. Cut into wedges and garnish with flaky sea salt and thyme, if desired.
Leftover potato galette can be stored in an airtight container in the refrigerator for up to three to four days. To reheat, you can use an air fryer or oven at 350°F for about 10 to 15 minutes to crisp it back up.
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Storing leftovers
If you have leftover potato galette, you can store it in an airtight container in the refrigerator for up to 3 to 5 days. It is best to avoid stacking the leftovers, or to place a piece of parchment paper between the layers. When you're ready to reheat the leftovers, you can warm them in the microwave in 30-second increments until warmed through. To get more crispness back, you can reheat the leftover galette in the oven at 350°F for 10 to 15 minutes.
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Frequently asked questions
Potato galette is a simple, elegant, and beautiful side dish made of thinly sliced potatoes seasoned to perfection and baked until golden brown and crispy on top with a creamy inside.
You will need potatoes, butter, olive oil, salt, and pepper. You can also add garlic, onion, shallots, and herbs for extra flavour.
First, preheat your oven to 400 degrees Fahrenheit. Next, slice your unpeeled, washed potatoes into thin disks, about ⅛ inch thick. Then, melt butter in a skillet over medium-high heat and saute your garlic and onion until transparent. Add this mixture to your sliced potatoes, tossing to coat evenly. Layer the potatoes in the skillet, overlapping each slice halfway in a circular pattern. Place the skillet in the oven and bake until the galette is golden brown and tender, about 50 to 60 minutes. Finally, let the galette cool for 20 minutes before serving.
