If you love all things potatoes, then you will adore this baked potato galette.
Leftovers, if there are any, reheat well.
Pair with sausage or ham for breakfast or serve with a tossed salad for lunch.
Credit:Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Ginny Branch
These are usually filled with savory ingredients like ham, cheese, or eggs.
What sets galettes apart is their rustic, charming appearance that evokes nostalgia and celebrates simplicity.
What Kind of Potatoes Are Best for a Potato Galette?
In a pinch, red potatoes or new potatoes in place of the Yukon Golds would deliver similar results.
Just be sure to choose potatoes that are large enough to create slices.
(Save the fingerlings for a side dish.)
This recipe needs to be assembled and baked quickly.
If left to sit too long, the potatoes will leach too much liquid.
They will soften as they sit some.
Ingredients
1/4cupunsalted butter
2Tbsp.extra-virgin olive oil
2large garlic cloves, finely chopped (about 2 tsp.)
Melt butter in a 10-inch cast-iron skillet over medium.
Add oil and garlic.
Cook, stirring often, until fragrant, 1 minute.
Transfer to a large bowl, reserving 2 tablespoons mixture in skillet.
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.
Bake galette:
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.
Smarter Slicing
If you have a mandoline, now is the time to use it.
