Provencal Potato Galette
Crisp, golden, and infused with rustic French flavors, the Provencal Potato Galette is a culinary masterpiece that's as beautiful as it is delicious. This elegant yet approachable dish features thinly sliced Yukon Gold potatoes layered in a striking shingled pattern and brushed with a fragrant blend of olive oil, garlic, fresh thyme, and rosemary. Baked to perfection in a skillet, the galette boasts tender, herbaceous layers with irresistibly crispy edges. Add a sprinkle of Parmesan cheese for an optional touch of savory richness. Perfect as a show-stopping side dish or a hearty vegetarian main, this Provencal-inspired recipe is easy to prepare yet sophisticated enough to impress at any dinner table.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 4 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary leaves
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the Yukon Gold potatoes and slice them thinly (approximately 1/8 inch thick) using a mandoline or sharp knife. Rinse the slices in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
In a small bowl, combine the olive oil, minced garlic cloves, fresh thyme leaves, fresh rosemary leaves, salt, and black pepper. Stir well to create a flavorful oil mixture.
Lightly grease a 10-inch oven-safe skillet or nonstick tart pan with a small amount of the oil mixture.
Begin layering the potato slices in the skillet, forming concentric circles. Slightly overlap each slice to create a shingled effect. Repeat until you've used all the potato slices, pressing down lightly on the layers as you go.
Brush each layer generously with the garlic and herb oil mixture. If desired, sprinkle a little Parmesan cheese between some of the layers for added flavor.
Once all the potatoes are layered, brush the top layer with any remaining oil mixture and ensure the edges are well coated.
Place the skillet on the stovetop over medium heat for 5 minutes to help the bottom layer crisp up before transferring it to the oven.
Bake in the preheated oven for 40-45 minutes, or until the potatoes are tender when pierced with a knife and the edges are golden and crispy.
Carefully remove the skillet from the oven and allow the galette to cool for 5 minutes. Using a spatula, gently release the edges of the galette from the pan.
Invert the galette onto a serving plate or cutting board. If desired, sprinkle with additional fresh herbs or Parmesan cheese for garnish.
Slice into wedges, serve warm, and enjoy this rustic dish as a side or main course.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5102 mg | 109% | |
*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.
