Everyone knows that I love potatoes, I could eat them day in and day out and never get tired of them. Ever. They are a blank canvas waiting to be painted and absorb all of the delicious flavors you pair them with. This is the type of dish that you will dream about and can make for a spectacular side or even and entree.
A potato galette is a type of potatoes au gratin, but made in a circular shape. Layers of thinly cut potatoes, Swiss cheese, shallots, herbs, and cream sauce make this the ultimate flavorful comfort food.
What's In This Article
What It is a Au Gratin?
French culinary technique of sorts to create a gorgeous, well-browned crust. This can be done with breadcrumbs, cheese, eggs, and/or butter as toppings and it typically means popping it into the oven to get that signature look.
Scalloped potatoes and au gratin are commonly used interchangeably, however they are slightly different. Scalloped potatoes only use a cream sauce, no cheese. And au gratin technically don’t need cheese, but usually do. Only a bubbly, browned top.
Galette is also a French term used to describe free-form circular foods. We aren’t so free-form here, using a pie dish.
What You’ll Need
- Unsalted Butter- We like unsalted so we can control the saltiness. If you use salted, please omit additional salt.
- Flour- as a thickener for the roux sauce.
- Half & Half– a little more robust and rich than just milk, whole milk can be substituted.
- Shallots- A milder member of the onion family, some are more pungent than others. Red onion is a good alternative.
- Garlic– Use fresh garlic, not the bottled stuff.
- Herbs- dried rosemary, parsley and thyme. Fresh can also be used, double the amounts. Make sure your spices are fresh and still fragrant to get maximum taste.
- Coarse Kosher salt & freshly ground pepper– for seasoning, use suggested amounts or feel free to use your own amounts.
- Swiss cheese- Sweet, mild and nutty, Swiss cheese also gets nice and melty. White cheddar, Jarlsberg and fontina are all fun swaps.
- Russet potatoes- Starchy potatoes do best in this type of dish. The gritty flesh cooks down to be creamy and help thicken the sauce. Yukon gold can also be used, but a waxy potato like red potatoes, aren’t a good option.
How to Make a Potato Galette
Making this galette is really three steps. The roux, layering and baking. The two first steps can be done ahead of time and even the baking and then reheat.
- Preheat oven and prepare a 9 or 10 inch pie plate with cooking spray.
- Make the roux in a medium saucepan over medium heat by whisking together the butter and flour until it forms a paste. To give it a little more flavor, whisk the roux continuously until it starts to lightly brown and becomes fragrant. Do not stop whisking or the roux can scald.
- Whisk in the half & half, then add the shallots, garlic, rosemary, parsley, thyme, salt, white pepper and half of the cheese. It might not all melt. Remove from the heat.
- Peel the potatoes and slice using a food processor, mandoline slicer or a very steady hand.
- Layer the sliced potatoes in a circular fashion. After you complete one layer, smother it with just enough half & half mixture to cover it. Repeat layers until the potatoes reach the lip of your pie plate. Pour remaining half & half mixture over potato slices.
- Bake, uncovered until the potatoes are tender and mixture is bubbly. Top with the rest of the cheese and cook until cheese is browned.
- It imperative that the galette rests so all of the sauce thickens and absorbs into the potatoes.
How to Serve
This dish can be served to guests in wedges much like a pie or if you are using a rectangular dish can be cut into squares. It makes a great side dish for any dinner. Here are some of my favorites:
Leftovers & Storage
This is one of those dishes that might even be better the second day, so feel free to make it ahead. Reheating is best done covered in the oven to keep in the moisture and heat all the way through. The time will vary based on how much you are reheating. A whole galette might take about 20 minutes, while a single slice just 5 minutes.
This dish can be frozen and is best cooked in the oven at 350°F from frozen for about an hour.
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- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 1/2 cups half & half
- 1/3 cup shallots , finely minced
- 3 cloves garlic , minced
- 1/2 teaspoon dried rosemary
- 1 tablespoon dried parsley
- 1/ teaspoon dried thyme leaves
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground white pepper
- 1 cup Swiss cheese , divided and shredded
- 2-3 large Russet potatoes , peeled and cut into 1/8 inch slices
- Cooking Spray
- Preheat oven to 400°F. Prepare a 9 or 10 inch pie plate with cooking spray.
- Heat the butter in a medium saucepan. When the butter has melted, whisk in the flour to create a roux. Continue to whisk until mixture turns a very light brown and has a nutty smell, approximately 4-5 minutes.
- Whisk in the half & half, then add the shallots, garlic, rosemary, parsley, thyme, salt, white pepper and 1/2 cup of the shredded Swiss cheese. Remove from the heat and set aside.
- Layer the potatoes in a circular fashion. After you complete one layer, cover with just enough half & half mixture to cover it. Repeat layers until the potatoes reach the lip of your pie plate. Pour remaining half & half mixture over potato slices.
- Bake, uncovered, for 50-60 minutes or until the potatoes are tender and mixture is bubbly. Remove and cover with remaining 1/2 cup of the Swiss cheese. Return to the oven until cheese has melted, approximately 5-10 minutes.
- Remove and allow to set for 5 minutes. Slice and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.