Potato Galette

This potato galette combines thinly sliced potatoes, clarified butter, and salt to astounding effect. A French classic, this is unlike a sweet galette and has no pastry, just layers of rich, buttery potato “cake.”

A potato galette in a cast-iron skillet with one wedge missing.

This is one of my all-time favorite potato dishes, based on the pommes Sarladaises we would make when I worked at The Ledbury in London. It was a once-a-week lunch special, cooked entirely on the stove. Every Sunday I would make five huge pans and spend the next hour constantly rotating them and freaking out about whether they would turn out nicely or be overcolored. We made a wood-fired version when I worked at Franklin, and people would often tell me it was the highlight of their meal.–Analiese Gregory

WHAT'S THE DIFFERENCE BETWEEN A POTATO GALETTE AND POMMES ANNA?

Potato galettes (or “cakes”) is the name for an entire category of sides made by layering potatoes into a pan and then baking it in the oven until the exterior is crisply browned and the interior is tender carb loveliness. They can be flavored any way you want—rosemary, thyme, cheese, garlic. Pommes Anna are a specific type of galette made with just potatoes, salt, and butter. Here, the author also includes instructions for flipping and crisping your galette, because honestly, why wouldn’t you?!

Potato Galette

  • Quick Glance
  • Quick Glance
  • 45 M
  • 2 H
  • Serves 4
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Ingredients


Directions

Preheat the oven to 320°F (160°C). Line a round 8- or 9-inch (20- or 23-cm) baking pan or cast-iron skillet with parchment paper cut to fit.

In a small saucepan over low heat, melt the butter. Meanwhile, scrub the potatoes and use a mandoline or sharp knife, thinly slice them about 1/8 inch (3 mm) thick.

In a large bowl, combine the potatoes, butter, and salt, and use your hands to toss them until all the slices are completely coated with butter.

Starting in the center of the pan, place the potato in concentric circles, with each new slice overlapping the previous slice to cover about 2/3 of it. This will eventually be the top of the galette that everyone sees, so maybe be a touch more particular about this layer.

Continue to layer potatoes in overlapping fashion until the pan is full and you’ve used all the potatoes. Place another piece of parchment paper on top, followed by a small skillet, ovenproof plate or even the lid of a pot to provide a bit of weight for pressing down the galette.

Bake the galette until a skewer or the tip of a paring knife inserted in the center meets no resistance, 60 to 90 minutes.

To finish the galette, you can brown it up on the stovetop or beneath the broiler.

If using the stove method, set the pan over medium heat, and cook, checking the color periodically, until browned on the bottom, about 15 minutes. Remove from the heat, carefully flip the galette from the pan onto a plate and remove the parchment.

If using the broiler method, set the oven to broil. Carefully flip the galette from the pan onto a plate. Remove the parchment paper and place it back in the pan. Broil until browned, 3 to 10 minutes.

Serve immediately.

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    HOW SHOULD I SERVE THIS POTATO GALETTE?

    • This stunning dish can be served as a side or as a vegetarian entrée. While lovely on its own, feel free to glam it up a bit with one of the following toppings or let us know what you used in a comment below:

      • A sprinkle of fresh thyme
      • Garlic yogurt
      • Crème fraiche or sour cream
      • Caviar
      • Shredded Parmesan cheese
      • Salsa verde
      • Chutney or gravy

    Recipe Testers' Reviews

    The best description for this dish would have to be luxurious. This buttery little black dress of side dishes will elevate any accompanying dish it's served with. This simple galette of thinly sliced potatoes roasted in clarified butter and flaky sea salt produced a meltingly creamy interior with a crisp potato chip-like crust.

    I served this galette with veal marsala and green beans and my husband told me all evening how much he enjoyed dinner! I served the leftover galette for breakfast the next day with eggs and bacon and it was just as terrific as the night before.

    It takes a little time to prepare, especially if you’re making your own clarified butter, but it’s so worth the effort. I used a 1 1/2-pound bag of baby red potatoes for this dish, so I really didn’t have the defined layers as noted in the recipe since my thinly sliced potato rounds were too small to overlap into any type of concentric circle pattern. But the finished tart still looked pretty, crisp, and golden when I flipped it out of the skillet. I also cut back on the amount of flaky sea salt to 2 teaspoons, since I used fewer potatoes.

    I used the stove method for coloring the base after removing the galette from the oven and in less than 20 minutes it got that beautiful golden and crisp finish.

    This potato dish may be on the lavishly rich side with all that butter, but it will definitely be showing up around here again.

    I felt I was transported to the French countryside while preparing this dish. I loved the simple, rustic yet sophisticated French vibe. It was the perfect cold winter evening comfort dish.

    Although I served it in a cast-iron skillet as a side with a roasted chicken, it could easily be a vegetarian main course. It was easy to put together and came out of the oven silky-smooth inside and perfectly browned outside. The only seasoning called for was salt and I was a little apprehensive as I thought a sprinkle of thyme would be great but I resisted the urge and I'm glad I did as the potatoes were perfectly complemented by the clarified butter and salt allowing the earthiness of the potatoes to shine through.

    Great dish. I used the leftovers the next morning with eggs. Mmmmmmmm.

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