Crispy Garlic Herb Potato Galette: The Ultimate Side Dish or Vegetarian Main Course

Prepare to impress your guests with this stunning yet simple Potato Galette recipe. Using just a handful of fresh, wholesome ingredients, this classic dish transforms humble potatoes into a culinary masterpiece. Each layer of thinly sliced potato is baked to golden perfection in a cast-iron skillet, creating an irresistibly crisp, cheesy top and a tender, melt-in-your-mouth middle. While traditionally served as an elegant side, this versatile galette can easily become the star of your meal, making a hearty vegetarian main course with just a few complementary sides!

Overhead image of a potato galette in a cast iron skillet, golden brown and garnished with fresh rosemary.

Why You’ll Fall in Love with This Potato Galette Recipe

This isn’t just another potato dish; it’s an experience. Here’s why this Garlic Herb Potato Galette will quickly become a cherished recipe in your kitchen:

Irresistible Texture & Flavor: Indulge in the perfect contrast of textures – a gloriously crisp and cheesy exterior giving way to a luxuriously tender, flavorful interior. Each bite is a symphony of buttery potatoes, aromatic garlic, and fresh herbs, all crowned with a golden crust.
Effortlessly Elegant: Despite its sophisticated appearance, this potato galette is surprisingly straightforward to prepare. It looks like you’ve spent hours slaving away, but the reality is a quick assembly and a simple bake, making it ideal for entertaining or a special family dinner.
Versatility at Its Best: Whether you need a show-stopping side dish to accompany a roast chicken, a succulent steak, or baked fish, this galette fits the bill perfectly. But don’t limit it – serve generous slices with a vibrant green salad or a medley of roasted vegetables, and it transforms into a satisfying and complete vegetarian main course. Imagine pairing it with Sous Vide Asparagus or Air Fryer Frozen Green Beans for a truly memorable meal.
Simple, Wholesome Ingredients: With a focus on fresh, accessible ingredients, this recipe highlights the natural deliciousness of potatoes. No fancy techniques or obscure components needed – just good food made well.

What Exactly is a Potato Galette?

The term “galette” traditionally refers to a flat, round, free-form pastry or cake, often with fruit filling. However, in the savory world, a potato galette is a beautiful, rustic dish where thinly sliced potatoes are layered, seasoned, and baked until golden brown and tender. It’s similar in concept to a potato gratin or dauphinoise, but typically relies on the natural starches of the potato to bind together, often cooked in a skillet for a wonderfully crispy bottom and edges. Our version takes it a step further with the addition of aromatic garlic, fresh rosemary, and a cheesy topping, elevating it to an impressive yet comforting classic.

Essential Ingredients & Smart Substitutions

Achieving the perfect potato galette starts with understanding your ingredients. Here’s a closer look at what you’ll need and how to adapt if necessary:

Yukon Gold Potatoes: These are the star! Yukon Golds are ideal for galettes because they have a creamy texture when cooked and hold their shape beautifully after slicing. Their waxy-starchy balance means they become tender without falling apart and develop a lovely golden crust. You can leave the skins on for extra nutrition and rustic charm, just be sure to scrub them thoroughly.
Butter & Olive Oil: This dynamic duo is key for flavor and texture. Butter provides rich, deep flavor and helps achieve that beautiful golden-brown color, while olive oil has a higher smoke point, preventing the butter from burning and ensuring a perfectly crisp finish. Don’t skip this combination for optimal results.
Fresh Garlic: Minced fresh garlic infuses every layer of potato with an incredible aromatic depth. It’s a game-changer for flavor. While garlic powder can be used in a pinch, fresh garlic offers unparalleled pungency and aroma.
Freshly Grated Parmesan: The cheesy crown of the galette! Parmesan adds a salty, umami-rich crust that complements the potatoes perfectly. Grate it fresh for the best flavor and melt.
Fresh Rosemary: Rosemary’s piney, earthy notes are a match made in heaven for potatoes. Finely chopped fresh rosemary is crucial for that authentic, fragrant touch.
Salt & Freshly Cracked Black Pepper: Proper seasoning is paramount. Potatoes are notoriously bland without enough salt. Layering salt and pepper between the potato slices ensures even flavor distribution throughout the galette.

Chef’s Expert Tips for a Flawless Potato Galette

Unlock the secrets to a truly exceptional potato galette with these insider tips:

The Perfect Slice is Key: For a galette that cooks evenly and looks stunning, thin, uniform potato slices are essential. A mandoline slicer is highly recommended for achieving consistent thickness quickly and safely. If using a sharp knife, take your time to ensure each slice is as even as possible, aiming for about 1/8 to 1/16 inch thick. Inconsistent slices will lead to some potatoes being overcooked and others still firm.
The Butter-Oil Advantage: As mentioned, the blend of butter and olive oil is critical. Butter delivers that rich, golden hue and irresistible flavor, while olive oil raises the overall smoke point, allowing the potatoes to crisp up beautifully without the butter burning. This combination guarantees perfect crispness every time.
Choose Your Cookware Wisely: A 10-inch cast iron skillet is the ideal vessel for this galette. Its superior heat retention and distribution ensure even cooking and a beautifully crisp bottom crust. If you don’t have a cast iron skillet, any large, oven-proof frying pan with sloped sides, or even a shallow Dutch oven-style casserole dish (like a Le Creuset) will work just fine. Ensure your chosen pan can withstand oven temperatures up to 425°F (220°C).
Handle Garlic with Care: Garlic burns quickly, especially when finely minced. Sauté it briefly, just until fragrant—usually 30 to 60 seconds. Keep a close eye and stir constantly to prevent it from turning bitter.
Herb Alternatives: No fresh rosemary on hand? Fresh thyme makes an excellent substitute, offering a similar savory depth. If you only have dried rosemary, use about half the amount of fresh, as its flavor is more concentrated. Crush it slightly between your fingers before adding to release its aromatics.
Layering for Success: The fanned pattern isn’t just for looks; it helps with even cooking and ensures every potato slice gets properly seasoned and coated with the butter-oil mixture. Starting from the outside and working your way in, overlapping each slice slightly, creates a visually appealing and structurally sound galette. Don’t forget to season generously between layers!
Vegetarian Parmesan Consideration: Traditional Parmesan cheese often contains animal rennet, making it unsuitable for strict vegetarians. If you’re catering to vegetarian guests, opt for a vegetarian Parmesan-style hard cheese, readily available in most grocery stores, to ensure your galette is inclusive.

Close up image of a potato galette in a cast iron skillet, covered in melted grated cheese and garnished with a fresh rosemary tip, highlighting the crispy edges.

Serving Suggestions: From Simple Side to Spectacular Main

This Potato Galette is incredibly versatile and shines in various roles:

As an Elevated Side Dish: It’s the perfect companion to almost any protein. Serve it alongside a succulent roasted chicken, a perfectly seared steak, baked salmon, or even a hearty lamb chop. Its rich flavors and satisfying texture provide a wonderful contrast to lighter main courses.
The Star Vegetarian Main Course: For a complete and satisfying meat-free meal, serve generous wedges of this galette with a crisp green salad tossed in a light vinaigrette. Add some additional roasted vegetables, such as asparagus or green beans, to round out the plate. It’s substantial enough to satisfy even the hungriest appetites.
Brunch Bliss: Don’t limit this dish to dinner! A warm slice of potato galette pairs beautifully with scrambled eggs, a fresh fruit salad, and a mimosa for an indulgent weekend brunch.
Holiday Feasts: Its elegant presentation makes it an ideal addition to Thanksgiving, Christmas, or Easter menus, offering a delicious alternative to traditional mashed or roasted potatoes.

Storage and Reheating Instructions

While this Potato Galette is best enjoyed fresh from the oven, leftovers are still delightful. Here’s how to store and reheat them:

Storage: Allow the galette to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: For best results and to regain some of that coveted crispiness, reheat slices in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until heated through and edges are crispy again. Avoid the microwave if possible, as it can make the potatoes soggy.

Frequently Asked Questions About Potato Galette

Can I use different types of potatoes? While Yukon Golds are highly recommended for their texture and flavor, you can experiment with other varieties. Russet potatoes can work, but they tend to be starchier and may result in a slightly drier texture. Red potatoes or new potatoes can also be used, but might not achieve the same creamy interior. The key is thin, even slicing, regardless of the potato type.
Can I add other herbs or cheeses? Absolutely! Feel free to customize. Fresh thyme, chives, or a hint of sage would be lovely additions or substitutions for rosemary. For cheese, Gruyère, sharp cheddar, or even a blend of Italian cheeses could provide delicious variations. Just ensure the cheese melts well and complements the potato flavor.
Can I prepare the potato galette ahead of time? You can prep the potatoes by slicing them up to a day in advance. Store them submerged in cold water in the refrigerator to prevent browning. Drain and pat very dry before layering. You can also assemble the entire galette a few hours before baking, keeping it covered in the refrigerator. Allow it to come closer to room temperature before baking, and you might need to add a few extra minutes to the baking time.
Is this recipe gluten-free? Yes, this Potato Galette recipe is naturally gluten-free, making it a fantastic option for those with gluten sensitivities or dietary restrictions.
Why do you partially cook on the stovetop first? Briefly cooking the layered potatoes on the stovetop helps to develop a beautiful, golden-brown crust on the bottom of the galette before it even goes into the oven. This initial searing enhances both flavor and texture, creating that irresistible crispy base.

More Delicious Potato Side Dishes You’ll Love

If you’re a potato lover, be sure to explore these other fantastic recipes:

How To Cook Air Fryer Sweet Potatoes
Smoked Potatoes Recipe
Easy Air Fryer Sliced Potatoes
Air Fryer Red Potatoes Recipe
Easy Sweet Potato Casserole with Pecans
Oven Roasted Rosemary Potatoes

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Crispy Garlic Herb Potato Galette

Prep: 30 minutes

Cook: 55 minutes

Total: 1 hour 25 minutes

This easy Potato Galette recipe layers crisp, thinly sliced potatoes with a tender and creamy middle, infused with garlic and rosemary. It is the perfect impressive side dish for guests, or a delightful vegetarian main course!

Cheryl Malik

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Ingredients

▢ 2 pounds Yukon Gold potatoes scrubbed clean, unpeeled, and thinly sliced (approx. 1/8 inch thick)
▢ ¼ cup unsalted butter (4 tablespoons)
▢ 2 tablespoons olive oil
▢ 4 cloves garlic minced
▢ ¼ cup freshly grated Parmesan cheese plus more for topping, as desired
▢ 1 teaspoon fresh rosemary finely chopped
▢ 1 ½ teaspoons salt
▢ ¼ teaspoon freshly cracked black pepper

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Equipment

10-inch cast iron skillet
Mandoline or a large, very sharp knife
Pastry brush

Instructions

Preheat your oven to 425°F (220°C). Thoroughly scrub the potatoes clean, but do not peel them if you wish to keep the skin on for a rustic touch and extra nutrients.
Using a mandoline slicer or a very sharp knife, carefully slice the potatoes into thin, uniform rounds, aiming for about 1/8 to 1/16 inch thick. Consistency is key for even cooking.
In your 10-inch cast iron skillet (or oven-safe frying pan), melt the butter over medium heat. Once melted, add the olive oil to the skillet and stir to combine.
Once the oil is hot and shimmering, add the minced garlic and sauté for a brief 30-60 seconds, stirring continuously, until it becomes wonderfully fragrant. Be very careful not to let the garlic burn, as it will turn bitter.
Carefully pour most of the infused oil, butter, and garlic mixture into a small, heatproof bowl, leaving approximately 2 tablespoons of the mixture in the skillet.
Begin layering the thinly sliced potatoes in the bottom of the skillet. Arrange them in your preferred pattern; a common and visually appealing method is to fan them out in concentric rings, starting from the outside edge of the pan and working your way inward, with each layer slightly overlapping the previous one.
Return the skillet with the layered potatoes to the burner over medium-high heat. Cook for about 5-7 minutes, or until the bottom layer of potatoes begins to soften slightly and turn golden brown. This step helps create a crispy base.
Carefully pour the reserved oil, butter, garlic, and rosemary mixture evenly over the top of the layered potatoes, ensuring as many slices as possible are coated. If any potatoes appear dry, use a pastry brush to spread the oil mixture over them. Generously season the entire surface with salt and freshly cracked black pepper.
Transfer the skillet to the preheated oven and bake for 35-45 minutes. The galette is ready when the edges are beautifully browned and crispy, and the potatoes in the center are tender. You can test for doneness by inserting a fork into the center – it should slide through with ease.
Remove the potato galette from the oven. If desired, sprinkle the top generously with additional freshly grated Parmesan cheese. Return the galette to the oven for another 5 minutes, or until the cheese is melted, bubbly, and slightly golden. Let it rest for a few minutes before cutting into wedges and serving hot.

Notes

By using a combination of oil and butter to cook the potatoes, you ensure perfectly crisp results every time! The butter is what helps you get a deep, golden flavor on the potatoes as well as a delicious flavor, and the oil helps things crisp without the butter burning.
If you don’t own a cast iron skillet, you can still make this galette in a large, oven-proof frying pan, or a shallow Dutch oven-style casserole dish like a Le Creuset.
No fresh rosemary to hand? Sub fresh thyme, or dried rosemary in a pinch.
Parmesan is not typically vegetarian-friendly, so choose a vegetarian parmesan-style hard cheese if this matters to you!

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.