PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
A potato galette receives a twist by adding shallots, herbs and grated Gruyere and parmesan. True elegant winter comfort food.
By Liz Berg
Potatoes are so versatile—I’ve even made potato candy! They are popular across the globe, too, from potato gnocchi to potato dumplings to potato-topped shepherd’s pie. I looked to France for my inspiration, but instead of a dessert galette, I created this savory potato galette with layers of herbs and French Gruyere cheese.
Potatoes are a staple in the my household. They are so affordable and nutritious, it would be silly not to get creative with them. For nutritional information and recipe ideas with potatoes, click here.
For another international recipe, try these beautifully spiced Bombay Potatoes.
Two Cheese Potato Galette
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A comforting potato galette gets a flavor boost from Gruyere, Parmesan, shallots, and herbs. Elegant yet easy winter side.
Ingredients
- 1 tsp minced fresh rosemary
- 0.5 tsp minced fresh thyme
- 0.25 cups (59 ml) butter
- 1 medium shallot
- 1 lbs (454 g) Yukon Gold potatoes
- Kosher salt
- Freshly ground black pepper
- 6-8 tbsp grated Gruyere cheese
- 3 tbsp Parmesan cheese
Instructions
- Preheat oven to 400°F (204°C).
- Mix together rosemary and thyme in a small bowl and set aside.
- Brush an ovenproof 10-inch skillet with some of the melted butter; reserve the rest.
- Sauté the shallots until tender, adding more butter if needed. Remove and let cool slightly.
- Brush more butter over the surface of the skillet, then arrange the slices from one potato into concentric circles, overlapping slightly. Brush the surface of the potatoes with butter, then sprinkle with about 1/2 teaspoon salt and a grating of pepper. Sprinkle with 1/2 of the herbs and 1/2 of the shallots. Sprinkle with about 2 tablespoons of Gruyere and 1 tablespoon of Parmesan. Repeat layering with the second potato and toppings and then the third potato, ending with the cheese.
- Cover skillet with foil and bake for 30 minutes.
- Remove foil and cook for 15 more minutes, or until the top is golden and the potatoes are tender.
- Cut into wedges to serve.
Notes
- For a richer flavor, use a combination of sharp and mild cheddar cheese in place of Gruyere and Parmesan.
- To prevent soggy potatoes, ensure they are thoroughly dried after washing and slicing.
- Leftover galette can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What type of potatoes are best for the Two Cheese Potato Galette?
Yukon Gold or Russet potatoes work well due to their starch content, which helps achieve a crispy texture.
Can I substitute Gruyere cheese with another type?
While Gruyere adds a distinct flavor, you can substitute it with Emmental or a mild cheddar if necessary, though the taste will vary.
How do I ensure the layers of potatoes cook evenly in the galette?
Make sure to slice the potatoes thinly and evenly, about 1/8 inch thick, and layer them neatly for uniform cooking.
