The Best Potato Galette
This Savory Potato Galette turns ordinary potatoes into something truly special! Garlic and herbs flavor thinly sliced potatoes layered into a round dish and cooked until crispy on the bottom and the top.
Servings 8 servings
Calories 200kcal
Ingredients
- 2 tablespoons ghee
- 2 tablespoons olive oil
- 2 garlic cloves finely chopped (about 2 teaspoon but you can use more)
- 2 pounds Yukon Gold potatoes unpeeled and sliced about ⅛ inch thick (about 5 cups)
- 1 pound russet potatoes unpeeled and sliced about ⅛ inch thick (about 2 cups)
- ½ cup green onions white part only, thinly sliced
- 1 teaspoon fresh thyme finely chopped
- 2 teaspoons sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Place ghee and olive oil in cast-iron skillet over medium heat. When melted, add garlic and cook, about one minute stirring often. Turn off heat and allow to cool while you prep the potatoes and other ingredients. When cooled, transfer to a bowl and set aside.2 tablespoons ghee, 2 tablespoons olive oil, 2 garlic cloves
- Slice the potatoes into ⅛ inch slices and place in a large bowl. Add green onions, herbs, salt, and pepper to the bowl.2 pounds Yukon Gold potatoes, 1 pound russet potatoes, ½ cup green onions, 1 teaspoon fresh thyme, 2 teaspoons sea salt, ½ teaspoon black pepper
- Transfer 2 tablespoons of the reserved oil to the cast iron skillet and swirl to coat the bottom.
- Add the remainder to the bowl of potatoes and toss to coat the potatoes with the oil, onions and seasoning.
- Starting in the center, arrange potato slices in a circular pattern in the skillet, slightly overlapping slices, until bottom of skillet is covered.
- Continue layering in the same manner until all the potato is used. Pour any remaining liquid and herbs in bowl over the potatoes in the skillet. Press down firmly on potatoes in the skillet.
- Return the skillet to the stove over high heat. Cook, the potatoes without moving them until mixture begins to sizzle and then for 3 to 4 minutes longer. Remove from heat and transfer to the preheated oven.
- Cook until potatoes are tender and browned, about 50 minutes. Allow the potatoes to cool in skillet 20 minutes. Invert onto a serving platter and cut into wedges to serve.
Video
Notes
- Even Slices. Be sure to slice the potatoes into similar-sized thick pieces so they cook in the same amount of time. Using a mandolin makes it easy to slice uniform slices.
- Peel Off or On. You can peel the potatoes if you prefer but I like to leave the skin on them because it's less work, the peel contains nutrients, and it adds a nice effect.
- Don't Slice Too Thin or Too Thick. If they're too thin, the potatoes will stick to the pan making flipping it impossible and if they're too thick the potatoes won't be tender in time.
Nutrition
Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 592mg | Potassium: 737mg | Fiber: 3g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 2mg