forkue
Potato Galette

French · Side · Easy

Potato Galette

Total
1 hr 20 min
Prep
25 min
Serves
6
Calories
210
Jump to recipe

Thin potato slices overlap into a golden skillet cake with a crisp base and tender layers. Butter and thyme season every slice as it bakes.

Careful layering gives Potato Galette its neat shape, but the first few minutes on the stove create the crust. Oven heat then works through the stacked slices until a knife slides cleanly through the center.

Use waxy yellow potatoes and slice them evenly, about an eighth of an inch thick. Keep their natural starch rather than rinsing the slices; it helps the layers hold together when you cut wedges.

CrispyRichHerbyTrendingBakingClassicVegetarianGluten-freeNut-freeEgg-free

Method

  1. Heat the oven to 400°F (200°C). Slice Yukon Gold potatoes 1/8 inch thick with a sharp knife or mandoline. Pat dry without rinsing, then toss with 3 tbsp melted butter, salt, black pepper and thyme.

  2. Brush a 10-inch oven-safe skillet with olive oil and the remaining butter. Starting in the center, overlap potato slices in circles, building even layers and pressing gently as you go.

  3. Set the skillet over medium heat for until the bottom begins to sizzle and brown. Cover tightly with foil and transfer to the oven.

  4. Bake for , then remove the foil and bake for more until the top is golden and a knife passes easily through the center.

  5. Rest in the skillet for . Loosen the edges with a thin spatula and cut into six wedges, lifting carefully to keep the browned base attached.

Forkue tips

  • If using a mandoline, keep the hand guard on; evenly thin slices are more useful than trying to finish the last small piece.

Storing and reheating

Refrigerate wedges for up to 3 days. Reheat on a hot sheet pan at 400°F (200°C) for 12-15 minutes so the base crisps again; avoid stacking the wedges.

Kitchen gear

Oven-safe skilletTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

210Calories
3gProtein
27gCarbs
10gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Potato Galette: FAQ

Do I need to peel the potatoes?

No. Thin yellow potato skins blend into the layers and help the edges crisp. Scrub them well and remove any blemishes before slicing.

Why did the galette fall apart?

The layers may be too thick, undercooked or cut before resting. Slice evenly, bake until fully tender and give the starch time to settle before serving.

How do I store and reheat Potato Galette?

Refrigerate wedges for up to 3 days. Reheat on a hot sheet pan at 400°F (200°C) for 12-15 minutes so the base crisps again; avoid stacking the wedges.

How long does Potato Galette take?

About 1 hr 20 min in total: 25 min prep and 55 min cooking.

What do I need to make Potato Galette?

The key ingredients are yukon gold potatoes, butter and thyme, plus pantry basics.

Any tips for Potato Galette?

If using a mandoline, keep the hand guard on; evenly thin slices are more useful than trying to finish the last small piece.

Cook this next

More potatoes