Potato Galette is what happens when crispy pastry meets tender, herby potatoes and creamy cheese. I first made this on a Sunday afternoon when I wanted something that felt fancy but didn't require hours of work, and it's been my go-to ever since. The crust shatters when you cut into it, and the filling is soft, savory, and just a little bit indulgent.
If you love rustic, elegant dishes that look impressive but come together easily, you'll want to try this Easy Custard Toast Yogurt recipe , this Easy Fluffy Strawberry Muffins Recipe , or this Easy Tater Tot Breakfast Casserole recipe .
Why You'll Love This Potato Galette
It looks fancy but it's easy. You don't need perfect crimping or a tart pan. The rough, folded edges are exactly what you want.
The crust is buttery and crisp. Thanks to frozen butter and a quick chill, the dough bakes up flaky and golden with little effort.
The filling is creamy and savory. The combination of Parmesan, Boursin, caramelized shallots, and fresh thyme makes every bite rich and satisfying.
It's a great make-ahead dish. You can prep the dough and filling separately, then assemble and bake when you're ready.
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Potato Galette Ingredients
Here's what you'll need to make this galette from scratch.
See Recipe Card Below This Post For Ingredients Quantities
Galette Dough
- Flour: Forms the base of the dough and gives the crust structure. All-purpose flour works perfectly here.
- Unsalted butter, frozen and cubed: Creates those flaky, tender layers in the pastry. Freezing the butter first keeps it cold so it doesn't melt into the dough too quickly.
- Egg yolks: Add richness and help bind the dough together. You'll use one for the dough and save one for brushing the crust.
- Kosher salt: Balances the buttery flavor and enhances the herbs.
- Granulated sugar: Just a touch to round out the flavor without making the dough sweet.
- Thyme, leaves only: Adds a subtle, earthy flavor to the crust that complements the filling beautifully.
- Ice cold water: Brings the dough together without warming the butter. Keep it as cold as possible.
Potato Filling
- Shallots, thinly sliced: Soften and caramelize in butter for a sweet, savory base. They add depth to every bite.
- Unsalted butter: Used to cook the shallots until they're golden and tender.
- Kosher salt, divided: Seasons the shallots and the Potato Galette mixture separately. Don't skip this step.
- Yukon Gold potatoes, thinly sliced: These Potato Galette have a creamy texture and buttery flavor that work perfectly in a galette. Slice them as thin as you can for even cooking.
- Olive oil: Coats the Potato Galette and helps them crisp up slightly in the oven.
- Thyme, leaves only: Fresh thyme brings an earthy, slightly floral note that pairs beautifully with Potato Galette and cheese.
- Parmesan cheese, shredded: Adds a sharp, nutty flavor and helps bind the filling.
- Grainy mustard: A tablespoon of mustard adds tang and a little complexity without overpowering the dish.
- Boursin cheese: This creamy, garlicky cheese melts into the Potato Galette and makes the filling rich and indulgent.
how to make Potato Galette
Preheat oven: Set your oven to 375ºF (190ºC) so it's ready when you need it.
Make dough: In a food processor, combine the flour, sugar, salt, thyme, and cold butter. Pulse until the mixture looks crumbly and the butter is in small pieces. Add the egg yolks and ice water, then pulse until the dough resembles wet sand with pea-sized clumps. It should hold together when you press it.
Chill dough: Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate for 30 to 45 minutes. This helps the dough firm up and makes it easier to roll out.
Prepare filling: Heat the butter in a skillet over medium heat. Add the shallots and ½ teaspoon of salt, then sauté for about 5 minutes until they're soft and lightly golden. Remove from heat and set aside.
Slice potatoes: Using a mandolin, slice the Potato Galette into thin ⅛-inch rounds. Rinse them in cold water to remove excess starch, then pat them completely dry with a towel.
Combine filling: In a bowl, toss the sliced Potato Galette with olive oil, 1 teaspoon salt, the cooked shallots, thyme, Parmesan, and mustard. Mix until everything is evenly coated.
Roll dough: Remove the dough from the fridge and place it on a sheet of parchment paper. Roll it out into a 14-inch circle. Don't worry if the edges aren't perfect. Transfer the parchment with the dough onto a baking sheet.
Assemble galette: Sprinkle the Boursin cheese in the center of the dough, leaving a 2-inch border around the edges. Add the Potato Galette mixture on top, spreading it evenly. Fold the edges of the dough over the filling, overlapping and pleating as you go. Press gently to seal.
Brush crust: Whisk the remaining egg yolk and brush it over the edges of the galette. This gives the crust a beautiful golden color.
Bake: Bake for 35 to 40 minutes until the crust is golden brown and crisp and the Potato Galette are tender. The edges should look deeply golden.
Cool and serve: Let the galette cool for 5 minutes on a cooling rack before slicing. Serve it warm with a simple green salad on the side.
Substitutions and Variations
Use different potatoes. Russet Potato Galette will work, but they're a bit starchier. Yukon Golds give you the creamiest texture.
Swap the cheese. If you don't have Boursin, try cream cheese mixed with a little garlic and herbs, or use goat cheese for a tangy twist.
Add greens. Toss in some sautéed spinach or kale between the Potato Galette layers for extra color and nutrition.
Make it vegan. Use vegan butter in the dough, skip the egg wash, and replace the cheeses with cashew cream or a dairy-free alternative.
Try different herbs. Rosemary or sage would be delicious in place of thyme.
Equipment For Potato Galette
Peeler: For peeling the Potato Galette if you prefer them without skin.
Mandolin: Helps you slice the Potato Galette evenly and thinly. A sharp knife works too, but it takes longer.
Baking sheet: To hold the galette while it bakes.
Rolling pin: For rolling out the dough into a large circle.
Pastry brush: To brush the egg wash on the crust.
Parchment paper: Keeps the galette from sticking and makes cleanup easy.
Food processor: Makes the dough come together quickly without overworking it.
Mixing bowls: For tossing the filling and mixing ingredients.
Skillet or pan: To sauté the shallots until they're soft and golden.
Storage Tips
Refrigerate leftovers. Store the galette in an airtight container in the fridge for up to 3 days. The crust may soften slightly, but it's still delicious.
Reheat in the oven. Place leftovers on a baking sheet and reheat at 350ºF for 10 to 15 minutes until warmed through and the crust crisps back up.
Freeze the dough. You can make the dough ahead and freeze it for up to 3 months. Thaw it in the fridge overnight before rolling.
Assemble ahead. Prepare the galette completely, then cover and refrigerate for up to 4 hours before baking. Add a few extra minutes to the bake time if it's cold from the fridge.
Expert Tips
Keep the butter cold. Frozen butter is key to a flaky crust. If the dough feels warm or sticky while you're working with it, pop it back in the fridge.
Slice the potatoes thin. The thinner the slices, the more evenly they'll cook. A mandolin makes this easier, but a sharp knife works if you go slowly.
Don't skip the chill time. Chilling the dough helps it hold its shape and prevents shrinking in the oven.
Pat the potatoes dry. Wet Potato Galette can make the crust soggy. After rinsing, dry them thoroughly with a towel.
Overlap the edges loosely. The folds don't need to be perfect. Rustic pleats are part of the charm.
Let it cool before slicing. Cutting into it right away can cause the filling to slide out. A few minutes of cooling helps everything set.
FAQ
How long do you cook potato galettes?
Bake the galette at 375ºF for 35 to 40 minutes until the crust is golden brown and the potatoes are tender. The edges should look crisp and deeply golden. If you're using thicker Potato Galette slices, you may need an extra 5 minutes.
Can I make Potato Galette ahead of time?
Yes. You can make the dough and filling separately up to a day ahead. Store them in the fridge, then assemble and bake when you're ready. You can also assemble the entire galette and refrigerate it for up to 4 hours before baking. Just add a few extra minutes to the bake time if it's cold.
Why do potato croquettes fall apart?
Potato croquettes can fall apart if the mixture is too wet, not bound properly, or not chilled long enough before frying. This galette avoids those issues by baking the Potato Galette in a sturdy pastry crust with cheese and mustard to help everything hold together.
Can you reheat Potato Galette?
Absolutely. Reheat slices in a 350ºF oven for 10 to 15 minutes until warmed through. The oven helps the crust crisp back up instead of getting soggy. You can also reheat individual slices in an air fryer for about 5 minutes.
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Pairing
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Crispy Potato Galette
Ingredients
Method
- In a food processor, pulse flour, sugar, salt, thyme, and frozen butter until mixture resembles coarse crumbs. prep
- Add egg yolks and ice-cold water, pulsing until dough forms small, pea-sized clumps. mix
- Transfer dough to a lightly floured surface, shape into a disk, wrap in plastic wrap, and chill for 30-45 minutes. prep
- Meanwhile, heat butter in a skillet over medium heat. Add shallots and ½ teaspoon salt; sauté for 5 minutes until soft. prep
- Slice potatoes very thin using a mandolin, rinse in cold water, and pat dry with a towel. prep
- In a clean bowl, toss potatoes with olive oil, 1 teaspoon salt, sautéed shallots, thyme, Parmesan, and mustard until evenly coated. mix
- Remove dough from fridge and roll on parchment paper into a 14-inch circle. Place parchment on a baking sheet. prep
- Spread Boursin cheese in the center of the dough. Add potato mixture, leaving a 2-inch border. Fold edges over filling, overlapping as needed. assemble
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