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.
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❓ 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 (like this fall savory pumpkin galette), and the most common ingredients are vegetarian like fruits (as in my raspberry fruit galette and sweet cherry galette), vegetables and cheese.
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.
🥔 Ingredients
- cold butter - Cold butter will result in a tender and flaky 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 is best! That is all I ever use but feel free to use pre-grated if that is what you have on hand.
*Check recipe card for ingredient amounts.
📖 Recipe Tweaks
- You can add a variety of vegetables and/or spices to your potato galette 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 a Potato Galette
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.
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.
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.
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.
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.
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.
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.
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.
Step 9: Serve the Potato Galette! Sprinkle with some freshly grated Parmesan cheese. Slice and serve.
💭 Joss' 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:
- Make sure the blade is sharp for more control.
- Use the mandoline on a flat surface.
- Always use the hand guard and inspect it with each use, as well as cut-resistant gloves, if you have a pair.
🤔 Savory Potato Galette FAQs
Yes! It can be baked ahead of time, refrigerated and reheated for up to 3 to 5 days. It can also be served cold.
Keep the galette refrigerated in an airtight container for up to 3 to 5 days.
It can be reheated in the oven at 350°F for 10 to 15 minutes or until it's warmed all the way through.
Using yellow potatoes (Yukon Gold) is best as they have less moisture than russets. You can also make sure to layer the slices thinly and let the galette rest for a few minutes before slicing. During the layering step, you can try sprinkling a touch of cornstarch or flour between layers.
🍽 Related Main Dishes to Consider
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
Savory Potato Galette
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
- Add the cubes of butter and cut them into the flour with a fork or your fingers until coarse.½ cup cold butter
- 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.
- 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
- Mix sliced potatoes in a bowl with pesto sauce. Every slice should be coated with the sauce. Set aside.½ cup basil pesto
- 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.
- 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.
- Fold the dough border up around the edges to partially enclose the potato filling. The center will remain open.
- 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.
- Sprinkle with some freshly grated Parmesan cheese. Slice and serve.
Equipment
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
Very flavorful and looks beautiful on the dining table.