This Potato Galette is savory, elegant, and crispy! Thinly sliced Yukon Golds are infused with the subtle flavors of thyme, shallots, and Parmesan, then enveloped in a buttery crust. Enjoy it as a standalone centerpiece or paired with a fresh side salad.
Why you’ll love this recipe
- Rustic elegance: This potato galette combines simple, earthy flavors with an elegant presentation that’s sure to impress at any table.
- Easy: While it’s incredibly simple to make, the result is nothing short of impressive.
- Freezer-friendly: If you’re hosting any holiday get-togethers, you can save time by freezing the unbaked potato galette. Let it thaw in the fridge overnight, then bake it when you’re ready!
The crispiest potato galette
As a lover of elegant dishes made quick and easy, this potato galette has recently become one of my go-to recipes whenever I’m having company over. Also known as “pommes galette,” this French dish showcases a golden, flaky crust, buttery Yukon Gold potatoes, fragrant shallots, and savory Parmesan.
If you haven’t tried a galette before, it couldn’t be simpler to make. Thinly sliced potatoes are layered and seasoned, then baked in a pie crust until golden. It’s versatile too! You can cut it into wedges and serve it as a light main or as part of a larger meal.
Every time I whip up this galette for friends and family, they’re always struck by how crispy and creamy it turns out. It’s one of those recipes that’s easy to make but always gets a ton of compliments.
Ingredients & substitutions
- Flour: Forms the base of the crust, providing structure and texture. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Unsalted butter: Adds richness and flakiness to the crust and filling. You can also use salted butter, but make sure to reduce the added salt in this case.
- Egg yolks: Help bind the dough and add a rich color.
- Kosher salt: Enhances the flavor of the crust and filling. Sea salt works in a pinch.
- Granulated sugar: Balances the flavors in the dough. Cane sugar also works.
- Thyme: Adds a fragrant, earthy aroma. If you’re using dried thyme, reduce the amount to 1 teaspoon, or try rosemary or sage for a different flavor profile.
- Shallots: Provide a mild sweetness and a slight crunch. Try using red onions for a sharper flavor if you prefer.
- Potatoes: I suggest Yukon Gold potatoes for a buttery flavor and texture, but you can try Russets or red potatoes for a different result.
- Parmesan: Adds a salty, umami depth. You can also use Pecorino Romano, Asiago, or even vegan Parmesan for a dairy-free version.
- Olive oil: To coat the potato slices, adding a rich flavor and crispy texture. You can also use avocado or grapeseed oil.
- Grainy mustard: Adds a tangy note that complements the savoriness of the potatoes. If you don’t have grainy mustard, you can just use regular Dijon mustard.
How to make a potato galette
- Start the dough: Mix the flour, sugar, salt, and thyme in your food processor. Add the cold, cubed butter and pulse until it resembles coarse crumbs.
- Bind it together: Add the egg yolks and just enough ice water to bring the dough together. It should be just moist enough to form a ball.
- Chill the dough: Shape the dough into a disk, wrap it up, and let it chill in the fridge. This gives the dough time to tenderize and makes it easier to handle later.
- Start the filling: Sauté the shallots in butter until they’re soft. In the meantime, slice your potatoes thinly. You can slice them by hand or use a mandoline to save time and give you more consistent results.
- Combine the filling: Toss the potatoes with olive oil, salt, thyme, Parmesan, and grainy mustard. Add in the cooked shallots for an extra flavor kick.
- Roll and fill: Roll out your dough on a floured surface, then pile the potato mixture in the center. Remember to leave some room around the edges.
- Fold and brush: Gently fold the edges over the filling, overlapping where necessary. Brush the crust with an egg yolk for a beautiful golden finish.
- Bake the galette: Pop it into the oven and let it bake until the crust is golden and the potatoes are tender. Let it cool for a few minutes before slicing and serving.
A potato galette can act as a side or a light vegetarian centerpiece served alongside other vegetable-forward dishes like these:
Frequently asked questions
Of course! If you don’t have a food processor, just use your hands or a pastry cutter to work the butter into the flour.
Yes, chilling the dough is essential for this recipe. It helps the butter solidify and makes rolling out easier.
Aim for ⅛-inch thickness for even cooking. If you can, it’s best to use a mandoline so your slices cook at the same rate.
Storage & reheating
Keep your potato galette fresh by following these simple storage tips:
- Fridge: Once cooled, you can store it in an airtight container for up to 3 days.
- Freezer: Either wrap the entire galette or individual portions in plastic wrap, then transfer it to the freezer. It can be frozen for up to 3 months this way.
- Reheating: Warm your potato galette in the oven at 350F until it’s heated through.
- Sweet potato: Swap Yukon Golds for sweet potatoes to create a sweeter flavor profile.
- Cheese: Experiment with different cheeses like Gruyere or blue cheese for a more pronounced cheese element.
- Add protein: Incorporate cooked bacon or ham bits into the filling.
- Vegan version: Use plant-based butter and dairy-free cheese for a plant-based version.
- Cold ingredients: Use cold butter and water, and chill the dough for a flaky crust.
- Rest the dough: Give the dough enough chilling time for easy rolling.
- Thin slices: Slice your potatoes to the same thickness for even cooking.
- Watch the oven: Keep an eye on the galette towards the end of cooking to prevent over-browning. You can cover the crust with foil if it’s browning too quickly.
Looking for more savory pastries?
If you enjoyed this potato galette recipe, try these other savory pastry recipes:
If you try this Potato Galette, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
The Best Potato Galette
- Preheat the oven to 400ºF.
- Add the flour, sugar, salt, thyme and cold butter to a food processor and pulse to combine. Then add the 2 egg yolks and ice cold water and pulse together until the dough is about pea-sized and resemble wet sand.
- Transfer the dough from the food processor to a lightly floured surface. Use your hands to shape the dough into a disk shape. Wrap the disk in plastic wrap and chill in the fridge for 30 minutes to 45 minutes.
- While the dough is chilling, make the filling. Heat a pan to medium heat, add the butter and shallots along with ½ teaspoon of salt. Saute for 5 minutes, stirring often. Remove from heat and set a side.
- Using a mandolin, slice the potatoes really thin, add to a bowl with cold water, rinse and pat dry.
- Add back to a clean bowl along with the olive oil, 1 teaspoon of salt, cooked shallots, thyme, Parmesan cheese and mustard. Toss together to combine.
- Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll it out with a rolling pin into a 14-inch wide circle. Place the parchment paper with the dough on a baking sheet.
- Add the filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
- Whisk one egg yolk in a bowl. Using a pastry brush, brush the crust of the galette edges with the egg yolk.
- Bake for about 30-45 minutes or when the dough is golden brown and crisp.
- Remove the galette from the oven and let it cool for about 5 minutes on a cooling rack before cutting. Serve with a side salad and enjoy.