Yukon Gold Gruyre Galette
Elevate your savory baking game with the indulgent Yukon Gold Gruyère Galette, a rustic masterpiece that effortlessly blends rich flavors and textures. Featuring buttery Yukon Gold potatoes layered with creamy Gruyère and nutty Parmesan cheeses, this galette sits atop a flaky, homemade pastry crust infused with the delicate tang of sour cream. Seasoned with fresh thyme and a touch of olive oil, the golden, crispy potatoes are perfectly complemented by the buttery, golden-brown crust brushed with heavy cream. With a prep time of 40 minutes and a rewarding bake, this dish is perfect for impressing at dinner parties or enjoying as a luxurious centerpiece for brunch. Easy to slice and serve, this galette is a feast for the eyes and the palate, delivering the ultimate comfort food experience with sophisticated flair.
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Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 1 cup (shredded) Gruyère cheese
- 0.25 cup (grated) Parmesan cheese
- 2.5 cups All-purpose flour
- 1 cup (cold, cubed) Unsalted butter
- 0.25 cup Ice water
- 0.25 cup Sour cream
- 1 unit Egg yolk
- 2 tablespoons Heavy cream
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon Olive oil
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon (freshly ground) Black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, combine the all-purpose flour and kosher salt. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs.
Mix the sour cream, ice water, and egg yolk in a small bowl. Add this to the food processor and pulse until the dough starts coming together. Do not overwork the dough.
Turn the dough out onto a lightly floured surface. Gather it into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
While the dough chills, thinly slice the Yukon Gold potatoes (about 1/8-inch thick) and toss them in a bowl with olive oil, thyme, black pepper, and a pinch of salt. Set aside.
On a floured surface, roll out the chilled dough to a 12-inch circle. Transfer it to the parchment-lined baking sheet.
Sprinkle half of the grated Gruyère cheese over the center of the dough, leaving a 2-inch border around the edges.
Arrange the potato slices in overlapping layers over the cheese. Sprinkle with the remaining Gruyère and the grated Parmesan cheese.
Gently fold the edges of the dough over the potatoes, pleating as you go to create a rustic crust.
Brush the crust with heavy cream for a golden finish.
Bake the galette for 45-50 minutes, or until the crust is golden brown and the potatoes are tender.
Allow the galette to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 480 mg | 10% | |
*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.
