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Potato Galette

Potato galette layers thinly sliced potatoes coated with roasted garlic ghee and herbs that are pressed and baked for a golden, crispy crust.

Prep Time
25 mins
Cook Time
2 hrs
Resting time
15 mins
Total Time
2 hrs 40 mins
Servings: 8 servings
Calories: 204 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 head garlic top sliced off
  • 1 tablespoon olive oil
  • ¼ cup ghee plus more, as needed
  • 1 tablespoon fresh thyme leaves plus more for garnish
  • 1 ½ pounds Yukon gold potatoes scrubbed and thinly sliced (about ⅛th inch thick)
  • 1 ½ pounds Russet potatoes scrubbed and thinly sliced (about ⅛th inch thick)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • flaky salt optional, to finish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Calories 204kcal (10%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Cholesterol 14mg (5%) Sodium 446mg (19%) Potassium 736mg (21%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 46IU (1%) Vitamin C 24mg (27%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 204

% 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.