potato galette

Potato Galette

Thinly sliced potatoes are layered in a buttered pan or skillet, seasoned with salt, pepper, and optional herbs, then baked or pan-fried until golden and crisp on the outside while remaining tender inside. The overlapping layers create a cohesive, visually appealing dish with contrasting textures.

During cooking, the butter and heat help brown the edges and develop a slightly caramelized, crisp exterior while the interior layers soften. Gentle pressing and even layering ensure uniform cooking. The preparation emphasizes careful slicing, layering, and slow cooking to produce a flavorful, tender, and crisp potato galette.elebrating simplicity, skillful technique, and the innate deliciousness of the potato.

Print Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Vegetables
Potatoes
Servings: 12

Equipment

  • skillet

Ingredients

  • 6 Russet potatoes (3 lbs.)
  • ½ cup butter, melted
  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced (2 Tbsp.)
  • 2 tsp. salt
  • 1 tsp. pepper

Instructions 

Prep

  • Preheat oven to 400°F.
  • Rinse potatoes and slice into approx. 1/8-inch slices.
  • Melt ½ cup (1 stick) of butter in a small sauce pan.
  • Add garlic and sauté for 1 minute.
  • Remove from heat and add salt, pepper, and olive oil.
  • Toss potatoes in melted butter.
  • Layer potato slices in the skillet in concentric, overlapping circles.
  • Heat the potatoes in the skillet for 3-4 minutes until the potatoes start sizzling.

Bake

  • Place skillet in the oven and bake for 50 minutes.
  • Remove the skillet from the oven and let the potatoes stand for 20 minutes before serving.