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With just a handful of basic ingredients this classic Potato Galette recipe is the perfect potato side dish to wow your guests! With a crisp, cheesy top and tender middle sliced potatoes are layered in a cast-iron skillet and baked to perfection. You can also serve this galette as a vegetarian main course with a few simple sides!

Overhead image of a potato galette in a cast iron skillet.

Why You’ll Love This Recipe

With a crisp, cheesy top, and tender middle this Potato Galette is the perfect way to enjoy the humble potato that is super easy to make for guests… but still looks like you put lots of effort in!!
While this way of cooking sliced potatoes is usually reserved as a side dish, you can make this Cheesy Potato Galette recipe the main event by serving fat slices with a simple salad or some greens on the side – perhaps some Sous Vide Asparagus, or some Air Fryer Frozen Green Beans?

Chef’s Tips

By using a combination of oil and butter to cook the potatoes, you ensure perfectly crisp results every time! The butter is what helps you get a deep, golden flavor on the potatoes as well as a delicious flavor, and the oil helps things crisp without the butter burning.
If you don’t own a cast iron skillet, you can still make this galette in a large, oven-proof frying pan, or a shallow Dutch oven-style casserole dish like a Le Creuset.
No fresh rosemary to hand? Sub fresh thyme, or dried rosemary in a pinch.
Parmesan is not typically vegetarian-friendly, so choose a vegetarian parmesan-style hard cheese if this matters to you!

Close up image of a potato galette in a cast iron skillet, covered in melted grated cheese and garnished with a fresh rosemary tip.

More Potato Side Dishes You’ll Love

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Potato Galette

Prep: 30

Cook: 55

Total: 1 25

This easy Potato Galette recipe layers crisp, sliced potatoes with a tender and creamy middle. It is the perfect side dish for guests, or vegetarian main course!

Cheryl Malik

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Ingredients

▢ 2 pounds yukon gold potatoes unpeeled and thinly sliced
▢ ¼ cup butter 4 tablespoons
▢ 2 tablespoons olive oil
▢ 4 cloves garlic minced
▢ ¼ cup freshly grated parmesan plus more as desired
▢ 1 teaspoon fresh rosemary finely chopped
▢ 1 ½ teaspoon salt
▢ ¼ teaspoon freshly cracked black pepper

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Equipment

10-inch cast iron skillet
Mandoline or large, sharp knife
pastry brush

Instructions

Pre-heat the oven to 425°F and scrub your potatoes well.
Slice the potatoes into thin rounds. If you’re using a knife, try to get them as close to the same width as possible. We prefer a mandoline for even slices.
Melt the butter in the bottom of the 10″ skillet over medium heat and add the olive oil.
When the oil is hot, add the garlic and saute it for about 30 – 60 seconds stirring regularly, or until fragrant. Careful – this burns easily!
Pour most of the oil, butter and herbs into a small bowl, leaving about 2 Tablespoons of butter in the skillet.
Begin layering the potatoes in the bottom of the skillet in whatever pattern you like. I like to fan them out and place them in rings, starting around the outside of the pan and working in towards the center with layers overlapping slightly.
Replace the pan of potatoes back on the burner and cook it over medium-high heat until the bottom potatoes are just beginning to soften and brown.
Pour the reserved oil, butter, and herb mixture over the tops of the potatoes, covering as many as possible with the oil. If there are any potatoes that look dry, use a brush to spread oil over them. Salt and pepper them generously.
Place the potatoes in the hot oven and bake them for 35-45 minutes, or until they are brown and crispy around the edges. If you poke the center of the potatoes with a fork, it should slide through them easily.
Remove the potato galette from the oven and sprinkle the top with parmesan if desired. If topping with Parmesan, return to oven to melt cheese. Cut it into wedges and serve hot.

Notes

By using a combination of oil and butter to cook the potatoes, you ensure perfectly crisp results every time! The butter is what helps you get a deep, golden flavor on the potatoes as well as a delicious flavor, and the oil helps things crisp without the butter burning.
If you don’t own a cast iron skillet, you can still make this galette in a large, oven-proof frying pan, or a shallow Dutch oven-style casserole dish like a Le Creuset.
No fresh rosemary to hand? Sub fresh thyme, or dried rosemary in a pinch.
Parmesan is not typically vegetarian-friendly, so choose a vegetarian parmesan-style hard cheese if this matters to you!

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Potato Galette

Why You’ll Love This Recipe

Chef’s Tips

More Potato Side Dishes You’ll Love