Potato Galette
User Reviews
5
Potato Galette
Description
Potato Galette starts with roasting a whole head of garlic until soft and golden, then mashing the cloves into a fragrant paste. Thin slices of Yukon gold and russet potatoes are mixed with this garlic paste, melted ghee infused with fresh thyme, salt, and pepper to evenly coat each slice. The mixture is arranged in a ghee-lined oven-safe skillet, ensuring the potatoes cook evenly and develop a crispy crust in the oven at 400°F.
The combination of Yukon gold and russet potatoes balances a creamy, smooth texture with a slightly floury, crisp finish. The roasted garlic and thyme add aromatic depth without overpowering the natural potato flavor. The slow baking process softens the potato layers while the skillet bottom crisps beautifully.
This galette can be served as a side dish accompanying meats or vegetables, offering a comforting, rustic addition to a meal. It highlights a straightforward but careful technique to maximize flavor and texture from simple ingredients.
Ingredients
- 1 head garlic top sliced off
- 1 tablespoon olive oil
- ¼ cup ghee plus more, as needed
- 1 tablespoon thyme plus more for garnish, fresh leaves
- 1 ½ pounds potato scrubbed and thinly sliced (about ⅛th inch thick, Yukon gold variety
- 1 ½ pounds russet potato scrubbed and thinly sliced (about ⅛th inch thick
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- salt optional, to finish, flaky
Instructions
- Preheat the oven to 400˚F. Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray. Roast in the preheated oven until golden and soft, about 60 minutes.
- Set aside to cool, then squeeze the roasted garlic cloves out of the head of garlic into a large mixing bowl. Use a fork to mash the garlic into a paste.
- Meanwhile, add ghee to a 10-inch oven safe skillet (preferably coated cast-iron) and melt over low heat. Add thyme leaves and let infuse for about 30 seconds.
- Reserve 1 to 2 tablespoons of the melted ghee in the skillet, and scrape the rest into the bowl with the garlic and mix to combine. Add the potatoes, salt and pepper and use your hands to make sure each slice of potato is coated in ghee, garlic and seasoning.
- Make sure your skillet is evenly coated in ghee, add more as needed all over the bottom and sides of the skillet. Once the potatoes are evenly coated in the ghee and garlic mixture, start layering them in a concentric circle to fully fill the bottom of the skillet. This first layer will be what everyone sees when you serve, so take a little more care with this. Continue layering the potatoes until you have used them all, then cut a piece of parchment to fit on top of the potatoes. Use an oven safe lid or a smaller skillet on top of the parchment to weigh the potatoes down.
- Transfer the potatoes to the oven and roast for about 60 to 65 minutes or until the potatoes are tender and you can insert the tip of a paring knife with no resistance.
- Let the potatoes cool in the skillet for about 15 minutes, then very carefully invert the potatoes onto a serving platter. Garnish with thyme leaves and flaky salt, if desired. Cut into wedges and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 446mg | 19% |
| Potassium | 736mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 24mg | 27% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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