Description

If you’re seeking a dish that combines elegance with comfort food, look no further than our Garlicky Potato Galette Recipe. Each slice offers a satisfying crunch on the outside while remaining tender and buttery on the inside, making it an ideal side dish or star at your next dinner party.

Ingredients

Scale

2 pounds medium unpeeled Yukon Gold potatoes (scrubbed and sliced about ⅛-inch thick for uniform texture)
1/4 cup grated Parmesan cheese
1 tablespoon cornstarch (helps hold layers together)
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, melted (divided use)
1/2 cup finely chopped sweet onion (adds mild sweetness)
3 large cloves garlic, minced (garlicky flavor base)
1 tablespoon fresh thyme, chopped (plus extra for garnish)
3/4 teaspoon fresh rosemary, chopped (plus extra for garnish)
3/4 teaspoon lemon zest (adds a fresh, bright note)

Instructions

Start by preheating your oven to 425°F (220°C) to ensure it’s ready when your galette is assembled. Slice the Yukon Gold potatoes into thin rounds, about ⅛-inch thick. This thickness is vital for even cooking and crispiness. Arrange the potato slices in a single layer on paper towels and pat them down to eliminate excess moisture.
In a medium bowl, combine the grated Parmesan cheese, cornstarch, salt, and pepper. Ensure it is mixed thoroughly, as you’ll be using this to layer within the galette.
Heat your cast-iron skillet over medium heat and add the olive oil and 1 tablespoon of melted butter. Once melted, add the finely chopped onion and minced garlic. Sauté for about 2–3 minutes until softened but not browned. Stir in the fresh thyme, rosemary, and lemon zest, allowing the flavors to meld. Transfer this mixture to a heatproof bowl.
Grease the skillet with the remaining melted butter. Begin layering your galette with a quarter of the potato slices in concentric circles, overlapping each slice. Spoon one-third of the garlic-onion mixture and a third of the Parmesan mixture over this layer. Repeat twice more and top with a final layer of potatoes. Brush with remaining melted butter.
Set the skillet over medium-high heat for about 5 minutes, then cover tightly with aluminum foil and bake for 25 minutes. Carefully press down on the foil, remove it, and bake uncovered for another 20-30 minutes until the potatoes are tender and golden brown.
Once baked, carefully loosen the edges with a spatula and invert the galette onto a serving platter. Garnish with fresh thyme and rosemary before serving.

Notes

Ensure that your potato slices are uniform for even cooking. Don’t skip the pressing step; it ensures that the galette holds its shape when serving.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Side Dish

Nutrition

Calories: 350 kcal
Sodium: 450 mg
Protein: 8 g