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A potato galette in a cast-iron skillet with one wedge missing.
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5 / 2 votes

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."
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Sides
Cuisine: French
Servings: 4 servings
Calories: 371

Ingredients

  • ½ cup (4 ounces) clarified butter (ghee)
  • 2 pounds waxy potatoes (about 7 medium), such as red or fingerling
  • 2 teaspoons flaky sea salt
US - Metric

Instructions

  • 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.

Notes

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

Nutrition

Serving: 1portion | Calories: 371kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1415mg | Fiber: 4g | Sugar: 3g