The Best Potato Galette
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.
Servings: 6 servings
Calories: 522kcal
Equipment
Ingredients
Galette dough
- 1 ½ cups flour
- ½ cup unsalted butter frozen and cut into small cubes
- 2 egg yolks
- 1 teaspoon kosher salt
- 1 ½ tablespoons granulated sugar
- 1 tablespoon thyme leaves only
- 3 tablespoons ice cold water
Potato filling
- 2 medium shallots thinly sliced
- 2 tablespoons unsalted butter
- 1 ½ teaspoons kosher salt divided
- 2 medium Yukon gold potatoes thinly sliced into ⅛-inch thick rounds
- 1 tablespoon olive oil
- 1 tablespoon thyme leaves only
- ½ cup Parmesan cheese shredded
- 1 tablespoon grainy mustard
- 5.2 ounces Boursin cheese
Instructions
- Preheat the oven to 375ºF.
- 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.
- Sprinkle the Boursin cheese first. Then 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 35-40 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.
Nutrition
Calories: 522kcal | Carbohydrates: 40g | Protein: 11g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1294mg | Potassium: 338mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 3mg