Potato Cheese Galette
Elevate your side dish game with this irresistible Potato Cheese Galette—a savory masterpiece that combines thinly sliced Yukon Gold potatoes, rich Gruyère cheese, and fragrant garlic-infused butter. Perfectly crisped in a skillet and finished to golden perfection in the oven, this galette boasts layers of tender potatoes seasoned with fresh thyme, black pepper, and a hint of salt. Its stunning spiral presentation makes it a showstopper for family dinners or holiday tables. Ready in just over an hour, this easy yet elegant dish is perfect for impressing guests or indulging in a comforting, cheesy treat on a cozy night in. Serve it warm, and let every bite melt in your mouth.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 cup (shredded) Gruyère cheese
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 2 cloves (minced) Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the potatoes, then slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife.
In a small saucepan, melt the butter with the olive oil over low heat. Stir in the minced garlic and thyme leaves. Remove from heat and set aside.
Grease a 10-inch ovenproof skillet or cast-iron pan with a bit of the butter mixture.
Arrange a single layer of potato slices in an overlapping spiral pattern at the bottom of the skillet.
Brush the potato layer with the butter mixture, then sprinkle with some salt, pepper, and a small amount of shredded Gruyère cheese.
Repeat the layering process (potatoes, butter mixture, salt, pepper, cheese) until all the potatoes are used. Reserve a tablespoon of the butter mixture for topping.
Press down gently on the layered potatoes with the back of a spatula to compact them slightly.
Place the skillet over medium heat and cook for about 5 minutes to start crisping the bottom layer of potatoes.
Brush the top of the galette with the reserved butter mixture, then transfer the skillet to the preheated oven.
Bake for 35–40 minutes, or until the potatoes are tender and the top is golden brown and crispy.
Let the galette cool for 5 minutes, then carefully run a knife around the edges to loosen it. Invert the galette onto a serving plate or cutting board.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.9 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1468 mg | 113% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3508 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
