A potato galette is one of those foods that looks so simple but tastes so good.
It’s basically like a savory pie made from sweet potatoes or other root vegetables.
The name actually comes from “gallettes” which was an old French word meaning flat cake.
We decided to give them another spin by using russets in our version instead of sweet potatoes.
This allows us to use white potatoes as well as red ones.
The key to making these tasty treats successful is keeping your dough very cold while rolling out.
You want it to be cool enough to handle but not too cold.
If you get it too cold, the gluten will begin to contract and the dough won’t roll easily.
Once the rolls have been rolled into circles, they need to be placed on a baking sheet lined with parchment paper.
Then all you have to do is fill them up with whatever filling of your choice.
When we were first planning our version of this traditional French dessert, we wanted something hearty with a touch of sweetness.
That’s why we chose to include bacon and onions along with cheddar and cream cheeses.
These elements really bring everything together.
We also added fresh thyme and parsley since both of those herbs lend themselves nicely to savory dishes.
And finally, we included sliced scallions to add just a bit more color and flavor.
But if you don’t think any of these flavors sound appealing, no worries—you can always leave them off completely.
Just remember that when adding additional ingredients, try to keep the amount of fat minimal.
A little goes a long way here, so keep things light and flavorful.
What Ingredients Are Needed To Make A Potato Galette?
White potatoes (about 1 pound)
Russet potatoes (about 2 pounds)
1 stick unsalted butter
4 tablespoons of extra-virgin olive oil
3 large eggs
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Herbs such as rosemary, sage, tarragon, thyme, etc.
Onion, chopped fine
How Do You Prepare The Potatoes For The Galette?
Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
Peel the skin off the white potatoes then cut them into cubes.
Cut the russet potatoes into similar size pieces.
Place the cubed potatoes onto a baking pan and toss them with salt and crushed black pepper.
Set aside until ready to cook.
How Long Does It Take To Bake A Potato Galette?
Once the potatoes have cooled down, combine them with the remaining ingredients.
Mix thoroughly to distribute evenly throughout each piece of dough.
Now place the mixture into a bowl and chill in the refrigerator for 20 minutes.
Meanwhile, preheat the oven to 375 degrees Fahrenheit / 200 degrees Celsius.
Lightly grease two cookie sheets (or line them with nonstick foil).
Take about half of the chilled dough and flatten it out slightly before placing a small spoonful of the filling right in the middle of the circle.
Using your fingers, gently press the sides of the dough together to form a nice seal around the filling while leaving the center open.
Repeat with the second half of the dough.
Bake for 30 to 35 minutes, rotating the pans halfway through.
Remove the galettes from the oven once they reach golden brown.
Allow them to rest for 5 minutes before slicing them crosswise with a knife.
What Type Of Cheese Is Best For A Potato Galette?
Cream cheese makes a great base for this dish because it has that smooth texture that holds its shape well during cooking.
However, you could also choose to use a block of Parmesan cheese or even feta cheese.
Whatever you decide to go with, make sure the cheese blend you select doesn’t contain any additives.
Some brands may contain stabilizers or thickeners that would affect how the galettes turn out.
In addition, avoid low-fat cheeses at all costs.
They tend to dry out much faster than regular varieties.
How Do You Make The Crust For A Potato Galette?
In order to create the flaky outer layer of this galette, we used puff pastry dough.
Puff pastry is essentially what you find inside frozen bread products such as croissants, turnovers, and baguettes.
To make the dough, simply mix three parts flour with one part water.
Let it sit for 10 minutes and then knead it for 3 minutes.
Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough into a rectangle approximately 12 inches wide by 18 inches tall.
Carefully fold it over itself twice.
Refrigerate again for 15 minutes before cutting into squares.
What Temperature Should The Oven Be Set To For A Potato Galette?
For crispier galettes, heat the oven as high as possible.
For softer versions, reduce the temperature to 350 degrees Fahrenheit/180 degrees Celsius.
What Are Some Variations Of The Potato Galette Recipe?
If you’re looking for recipes outside of France, there are many different options available online.
One example includes substituting goat cheese for the cheddar cheese.
Another option is swapping the bacon for mushrooms.
Of course, you can always customize the recipe according to your own preferences.
How Long Can A Potato Galette Be Stored For?
These galettes can last for several days in an airtight container at room temperature.
If you’d rather store them longer, put them back into the fridge where they’ll stay fresh for up to five days.
What Tools Are Necessary For Making A Potato Galette?
You’ll only need a few basic kitchen supplies to make these delightful snacks.
First, you’ll obviously need a food processor or stand mixer.
Second, you’ll need either a pizza cutter or paring knife to slice the galettes.
Third, you’ll need a medium sized pot to boil the potatoes.
Finally, you’ll need a pair of tongs to transfer the galettes to the hot oven after their initial cooking.
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- ¼ cup unsalted butter
- 2 tablespoons olive oil extra-virgin
- 2 large garlic cloves finely chopped (about 2 tsp.)
- 2 pounds Yukon Gold potatoes unpeeled and sliced about ⅛ inch thick (about 3 cups)
- 1 pound russet potatoes unpeeled and sliced about ⅛ inch thick (about 1 ½ cups)
- 2 large shallots thinly sliced (about ½ cup)
- 2 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- Preheat the oven to 425 degrees Fahrenheit. In a 10-inch cast-iron skillet over medium heat, melt the butter. Pour in the oil and garlic. Cook, stirring frequently, for 1 minute, or until fragrant. Take the pan off the heat. Transfer to a large mixing bowl, reserving 2 tablespoons of the mixture in the skillet. Toss in the potatoes, shallots, salt, and pepper to coat.
- Starting in the center of the skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until the bottom is covered. Repeat with the remaining potato and shallot. Any remaining butter mixture in the bowl should be poured over the potato mixture. Firmly press down in skillet. Preheat a skillet over high heat. Cook, stirring occasionally, until the mixture begins to sizzle, 3 to 4 minutes. Take the pan off the heat.
- Bake in a preheated oven for 50 minutes, or until potatoes are tender and browned. Allow to cool in the skillet for 20 minutes. Invert onto a platter and cut into wedges.