Best 8 Crusty Potato Galette Recipes

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Indulge in a culinary delight with our tantalizing Crusty Potato Galette recipe, a symphony of flavors and textures that will leave your taste buds dancing. This savory dish features a crispy, golden-brown potato crust enveloping a medley of succulent fillings, ranging from creamy cheese and earthy mushrooms to vibrant spinach and aromatic herbs. But that's not all, we've also included a collection of delectable variations to satisfy every palate.

For those who prefer a classic combination, the Four-Cheese Galette oozes with a symphony of mozzarella, cheddar, Parmesan, and Gruyère, while the Spinach and Mushroom Galette offers a harmonious blend of earthy flavors. Craving something a bit more indulgent? The Bacon and Cheddar Galette tantalizes with its smoky bacon and sharp cheddar, while the Roasted Vegetable Galette bursts with the goodness of roasted bell peppers, zucchini, and eggplant. And for a vegetarian delight, the Spinach and Feta Galette offers a vibrant combination of fresh spinach, tangy feta, and aromatic herbs.

Each recipe in this collection promises a unique culinary adventure, ensuring that every bite is a celebration of taste and texture. So, gather your ingredients, preheat your oven, and embark on a delightful journey with our Crusty Potato Galette and its irresistible variations.

Let's cook with our recipes!

POTATO GALETTE



Potato Galette image

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 tablespoons Clarified Butter, plus more for pan
2 large sprigs fresh thyme, plus more for garnish
2 large russet potatoes, peeled and very thinly sliced (about 1/16-inch-thick)
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
  • Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

CRISPY POTATO GALETTE



Crispy Potato Galette image

If you love all things potatoes, then you will adore this baked potato galette.

Provided by Anna Theoktisto

Time 1h35m

Yield Serves 8

Number Of Ingredients 8

¼ cup unsalted butter
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped (about 2 tsp.)
2 pounds Yukon Gold potatoes, unpeeled and sliced about ⅛ inch thick (about 3 cups)
1 pound russet potatoes, unpeeled and sliced about ⅛ inch thick (about 1 ½ cups)
2 large shallots, thinly sliced (about ½ cup)
2 ½ teaspoons kosher salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
  • Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
  • Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

CRUSTY POTATO GALETTE



Crusty Potato Galette image

Categories     Food Processor     Potato     Side     Bake     Quick & Easy     Rosemary     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
3/4 pound boiling or baking potatoes, scrubbed but not peeled
1/4 teaspoon crumbled dried rosemary

Steps:

  • In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
  • Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.

CRISPY POTATO GALETTE



Crispy Potato Galette image

Categories     Cheese     Potato     Vegetable     Side     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes, peeled
3 tablespoons vegetable oil
Coarse salt
2 1/2 ounces chilled soft herb cheese (such as Boursin; half of 5.2-ounce package), crumbled
3 green onions, white and green parts chopped separately

Steps:

  • Line large bowl with kitchen towel. Coarsely grate potatoes into towel. Enclose potatoes in towel and squeeze out as much moisture as possible.
  • Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using metal spatula, press half of potatoes over bottom of skillet in even layer. Sprinkle with coarse salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert galette onto sheet. Add 1 1/2 tablespoons oil to same skillet. Slide galette, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Rewarm on sheet in 350°F oven until crisp, about 15 minutes.) Transfer to platter. Cut into 8 wedges. Top with green parts of onions.

SALT AND VINEGAR POTATO GALETTE



Salt and Vinegar Potato Galette image

Provided by Molly Yeh

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt
Neutral oil, for frying
2 medium potatoes (about 1 pound), thinly sliced (1/8 inch thick)
2 tablespoons chopped chives
3 tablespoons white vinegar
Freshly ground black pepper
8 ounces your favorite pie dough
1 large egg
1/2 cup shredded Parmesan
Flaky salt, for topping

Steps:

  • In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
  • Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
  • Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.

POTATO GALETTES WITH SMOKED SALMON



Potato Galettes with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 large russet baking potatoes (1 1/4 pounds total)
Kosher salt and freshly ground black pepper
Canola oil
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons creme fraiche
1/4 pound thinly sliced smoked salmon, preferably Scottish
Minced fresh chives, for serving

Steps:

  • Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
  • Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

CRISPY POTATO GALETTE



Crispy Potato Galette image

Make and share this Crispy Potato Galette recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 39m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 lbs russet potatoes, peeled
3 tablespoons olive oil
coarse salt
2 1/2 ounces chilled soft herb cheese spread, crumbled (such as Boursin)
3 green onions, white and green parts chopped and kept separate

Steps:

  • Line large bowl with kitchen towel.
  • Coarsely grate potatoes into towel.
  • Enclose potatoes in towel and squeeze out as much moisture as possible.
  • Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
  • Using spatula, press half of potatoes over bottom of skillet in even layer.
  • Sprinkle with coarse salt and pepper.
  • Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
  • Press remaining potatoes over filling in even layer.
  • Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
  • Place rimless baking sheet over skillet and invert galette onto sheet.
  • Add 1 1/2 tablespoons oil to same skillet.
  • Slide galette, browned side up, into skillet.
  • Cook until crisp and golden on second side, about 10 minutes longer.
  • (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
  • Top with green parts of onion.

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)



Crisp Potato Cake (Galette de Pomme de Terre) image

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.

Provided by Harold Mcgee

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
1 tablespoon olive oil, or as needed
Freshly ground nutmeg
Freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced garlic
Salt
Fresh thyme leaves for garnish (optional)

Steps:

  • Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
  • Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  • Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  • Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Tips:

  • To achieve a crispy crust, use a combination of butter and olive oil when cooking the potatoes. The butter will add flavor, while the olive oil will help the potatoes brown and crisp up.
  • If you don't have a cast iron skillet, you can use a large nonstick skillet instead. Just be sure to preheat the skillet over medium-high heat before adding the potatoes.
  • Don't overcrowd the skillet when cooking the potatoes. If you do, they will steam instead of fry and you won't get a crispy crust.
  • Cook the potatoes in batches if necessary. This will ensure that they are evenly cooked and crispy.
  • Season the potatoes generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
  • Once the potatoes are cooked through, top them with your favorite toppings. Some popular options include cheese, bacon, eggs, and vegetables.

Conclusion:

Loaded potato galette is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes. With its crispy crust, flavorful fillings, and endless topping possibilities, this galette is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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