Potato Galette

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.

overhead close up of cheesy herbed potato galette


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 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.

slice of potato pie on a honeycomb plate with salad

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.

close up of potato galette in a cooking vessel

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.
single slice of potato galette on a small white plate

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.

  1. Preheat oven and prepare a 9 or 10 inch pie plate with cooking spray.
  2. 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.
  3. 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.
step-by-step how to make a roux for potatoes
  1. Peel the potatoes and slice using a food processor, mandoline slicer or a very steady hand.
  2. 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. 
  3. Bake, uncovered until the potatoes are tender and mixture is bubbly. Top with the rest of the cheese and cook until cheese is browned.
how to make potato galette
  1. 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:

potato pie with a slice missing

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.

potato galette recipe for pinterest

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close up of potato galette for pinterest
overhead of herbed potato galette in a round serving dish

Potato Galette

4.47 from 13 votes
A stunning Potato galette makes the perfect side dish made with layers of thinly cut potatoes, Swiss cheese, shallots, herbs and cream sauce.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8



  • 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.


Calories: 171 kcal, Carbohydrates: 13 g, Protein: 6 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 32 mg, Sodium: 206 mg, Potassium: 302 mg, Vitamin A: 315 IU, Vitamin C: 4.1 mg, Calcium: 166 mg, Iron: 0.6 mg
Author: Jessica Formicola
Calories: 171
Course: Side Dish
Cuisine: American
Keyword: au gratin potatoes, potato galette
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    Potato Galette was a hit at my recent dinner party. Great side dish with boneless pork loin roast and oven roasted green beans. Will definitely make it again.

    1. Yay! This is one of my favorites recipes and yet, gets so little “makes”. I’m glad you loved it and spread the word!

  2. 5 stars
    I have yet to try this potato galette version of yours. This would be great for our meatless nights for my family.

  3. 5 stars
    Such a fantastic use for potatoes! I love all the flavors, especially the addition of the Swiss cheese and the herbs. Yum!

  4. 5 stars
    I’m with you and could eat potatoes anytime and anywhere! I could eat this for breakfast, lunch and/or dinner! Delicious!

  5. 5 stars
    We love potatoes of any kind, but these ones are our new favorite! So full of flavor and delicious!