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    In the Kitch » Recipes » Side Dishes

    Updated: Jul 17, 2024 · Published: Sep 15, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Savory Potato Galette

    Jump to Recipe
    Potato galette sliced in half on parchment paper.

    If you are craving a savory pie with delicious flavors but simple steps, this savory potato galette recipe will hit the spot. The pesto sauce and Parmesan cheese give the baked thin potatoes a seasoned, savory flavor. The free-form pastry dough wrapped around it holds it all together in a rustic fashion.

    Baked potato galette on parchment, Parmesan cheese on the side.
    Jump to:
    • ❓What is a Galette?
    • 🥔Potato Galette Ingredients
    • 📖Tweaks
    • 🔪How to Make it
    • 💭Top Tip
    • 🤔Recipe FAQs
    • 🍽Related Main Dishes to Consider
    • 📋Recipe

    ❓What is a Galette?

    A galette is a French, flat, round pastry topped with thinly sliced ingredients. It is pronounced guh-let and in English means 'flat cake'. The pastry is free-form, as the sides of the pastry are folded slightly over the top of the filling and crimped, to loosely keep the filling in, and is then baked.

    It can be a sweet or savory dish, and the most common ingredients are vegetarian like fruits (as in my raspberry fruit galette and sweet cherry galette), vegetables and cheese. There are other versions of the galette: like the galette Bretonne out of Brittany (which is actually a crepe), and the galette de rois (king cake that is made with puff pastry).

    In this potato galette recipe, the thinly sliced potatoes are arranged and layered into a circle, adding to the rustic qualities of a classic galette. When you bake the potatoes in the oven, they turn out golden and crispy along the edges.

    🥔Potato Galette Ingredients

    Galette ingredients consist of a basic pastry and a filling.

    Savory potato galette ingredients labeled.
    • flour - All purpose flour works great for the pastry.
    • cold butter - Cold butter will result in a tender and flaky pastry.
    • egg - For the pastry.
    • cold water - Not pictured.
    • potatoes - Choose either Yukon Gold or red potatoes. Yukon Gold potatoes have a thin skin so there is no need for peeling but scrub and wash them well. You can also use red potatoes. Red potatoes hold their shape well when roasted and don't need peeling, similar to the yellow Yukon Gold potatoes.
    • basil pesto - You should be able to find a jar of basil pesto in the pasta aisle.
    • Parmesan cheese - Not pictured. Freshly grated.

    *Check recipe card for ingredient amounts.

    📖Tweaks

    You can add a variety of vegetables and/or spices for different flavors and textures. Since pesto is mixed into this recipe, adding some spinach is a good tweak because it is leafy and green like the basil in pesto and it adds some more nutrition to the dish. If you prefer a sun-dried tomato pesto, give that a try.

    If you are serving this potato galette over the holidays for guests, try baking one with basil pesto and one with tomato pesto for a beautiful red and green contrast on the dinner table.

    🔪How to Make it

    Flour and butter in a bowl with a fork.

    Step 1: Begin Making the Pastry Dough. In a medium bowl, combine the flour and salt. Add the cubes of butter and cut them into the flour with a fork or your fingers until coarse.

    Galette pastry dough in a bowl, wooden spoon on the side.

    Step 2: Form a Ball. Add the egg and 2 tablespoons cold water and work the mixture together just until it forms a ball (you can add 1 more tablespoon cold water if needed). Flatten into a disc, cover with plastic wrap and chill for 30 minutes.

    Potato getting sliced with a mandolin.

    Step 3: Slice the Potatoes. Preheat oven to 425°F and line a baking sheet or pizza pan with parchment paper. Slice the potatoes with a mandoline to make very thin slices.

    Sliced potatoes and basil pesto in a glass bowl.

    Step 4: Mix Potatoes With Pesto. Mix sliced potatoes in a bowl with pesto sauce. Every slice should be coated with the sauce. Set aside.

    Chef's Note: The potatoes can be sliced by hand with a chef's knife if you do not have a mandoline.

    Pastry dough on parchment paper with a rolling pin.

    Step 5: Roll the Dough Out. On a lightly floured surface, roll out the dough into a circle that is approximately 13”-14” in diameter. Transfer to the parchment-lined pan.

    Pastry dough on parchment paper with a rolling pin and some potato slices.

    Step 6: Add the Filling. Layer the potato slices starting from the center of the pastry circle, leaving a 2” border around the edge. Sprinkle with some salt and pepper.

    Rolled out pastry on parchment paper with potato slices in the center.

    Step 7: Fold the Pastry Edges Over the Potatoes. Fold the dough border up around the edges to partially enclose the potato filling. The center will remain open.

    Galette pastry dough on parchment paper with potato slices in the center.

    Step 8: Bake the Potato Galette. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes or until the crust is golden brown and the potatoes are cooked. Remove from the oven and let it cool a bit.

    Parmesan grated over potato galette on parchment paper.

    Step 9: Serve the Potato Galette! Sprinkle with some freshly grated Parmesan cheese. Slice and serve.

    💭Top Tip

    While the steps are easy, always be cautious when using a mandoline to slice potatoes. Here are some tips to help you stay safe using a mandoline:

    1. Make sure the blade is sharp for more control.
    2. Use the mandoline on a flat surface.
    3. Always use the hand guard and inspect it with each use, as well as cut-resistant gloves, if you have a pair.

    🤔Recipe FAQs

    How do you store the leftover galette?

    Keep the galette refrigerated in an airtight container for up to 5 days.

    How do you reheat it?

    It can be reheated in the oven at 350°F for 10 to 15 minutes or until it's warmed all the way through.

    Potato galette sliced in half on parchment paper with Parmesan cheese block on the side.

    🍽Related Main Dishes to Consider

    • Kimchi ramen noodle soup in bowl with wooden chopsticks.
      Delicious Kimchi Ramen
    • Braised beef with pureed vegetables on white dish.
      How to Braise Beef
    • Grilled bison ribeye steak sliced on cutting board with spices on the side.
      Grilled Bison Ribeye Steaks
    • Blackened chicken breast on plate with lime wedges and cilantro.
      Cajun Blackened Chicken Breast

    If you tried this 🥔 Savory Potato Galette Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Potato galette with basil pesto sliced in half.

    Savory Potato Galette

    Joss Dyckson
    If you are craving a savory pie with delicious flavors but simple steps, this potato galette smothered in basil pesto will hit the spot.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Chill Time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Appetizer, Snack
    Cuisine French
    Servings 8
    Calories 278 kcal

    Ingredients
     
     

    For the Pastry

    • 1 ⅓ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup cold butter - cut into cubes
    • 1 egg
    • 2 tablespoons cold water

    For the Filling

    • 2 medium Yukon gold potatoes - about 14 ounces/400 grams
    • ½ cup basil pesto
    • Parmesan cheese - grated
    • salt and pepper

    Instructions
     

    • In a medium bowl, combine the flour and salt.
      1 ⅓ cups all-purpose flour, ½ teaspoon salt
      Flour and butter in a bowl.
    • Add the cubes of butter and cut them into the flour with a fork or your fingers until coarse.
      ½ cup cold butter
      Flour and butter in a bowl with a fork.
    • Add the egg and 2 tablespoons cold water and work the mixture together just until it forms a ball (you can add 1 more tablespoon cold water if needed). Flatten into a disc, cover with plastic wrap and chill for 30 minutes.
      Flour and butter in a bowl with an egg.
    • Preheat oven to 425°F and line a baking sheet or pizza pan with parchment paper. Slice the potatoes with a mandoline to make very thin slices.
      2 medium Yukon gold potatoes
      Potato getting sliced with a mandolin.
    • Mix sliced potatoes in a bowl with pesto sauce. Every slice should be coated with the sauce. Set aside.
      ½ cup basil pesto
      Sliced potatoes and basil pesto in a glass bowl.
    • On a lightly floured surface, roll out the dough into a circle that is approximately 13”-14” in diameter. Transfer to the parchment-lined pan.
      Pastry dough on parchment paper with a rolling pin.
    • Layer the potato slices starting from the center of the pastry circle, leaving a 2” border around the edge. Sprinkle with some salt and pepper.
      Pastry dough on parchment paper with a rolling pin and some potato slices.
    • Fold the dough border up around the edges to partially enclose the potato filling. The center will remain open.
      Rolled out pastry on parchment paper with potato slices in the center.
    • Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes or until the crust is golden brown and the potatoes are cooked. Remove from the oven and let it cool a bit.
      Galette pastry dough on parchment paper with potato slices in the center.
    • Sprinkle with some freshly grated Parmesan cheese. Slice and serve.
      Baked potato galette with grated Parmesan cheese.

    Equipment

    • Rimmed pizza pan
    • Mandoline

    Notes

    • Keep the galette refrigerated in an airtight container for up to 5 days.
    • It can be reheated in the oven at 350°F for 10 to 15 minutes.
    • Yukon Gold potatoes have a thin skin so there is no need for peeling but scrub and wash them well.
    • You can also use red potatoes. Red potatoes hold their shape well when roasted and don't need peeling, similar to the yellow Yukon Gold potatoes.

    Nutrition

    Calories: 278kcalCarbohydrates: 25gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 52mgSodium: 377mgPotassium: 212mgFiber: 2gSugar: 1gVitamin A: 698IUVitamin C: 8mgCalcium: 40mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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