Potato Galette

easyhealthyrecipes.com/potato-galette/

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!

Prep: 30

Cook: 55

Total: 1 25

Recipe makes approximately 6

Equipment Needed

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

Ingredients Needed

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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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.

Recipe 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 Info (Approximate)