• Emily Tyler

Potato Galette

This classic French recipe is so easy once you get the hang of it - the trick is not making it too thick, so it will cook evenly.


Serves 4


2 pounds Yukon Gold Potatoes, peeled and thinly sliced

4 tablespoons butter, divided

1 small onion, thinly sliced

salt and pepper to taste


  1. Preheat the oven to 350 degrees

  2. In a 10" cast iron skillet, melt 2 tablespoons of the butter and remove from the heat

  3. Lay the potato slices in a overlapping circular pattern, covering the entire skillet, then sprinkle with salt.

  4. Next scatter the onions evenly over the potatoes

  5. Then finish with the same potato pattern on top and press down and salt again

  6. Bring the skillet back to the burner over medium high heat and brown the potatoes, undisturbed for about 5 minutes, carefully look at the underside to see if it is browning and not burning

  7. Dot the galette with the last 2 tablespoons of butter and place the in the oven for 25-30 minutes or until the potatoes are soft

  8. let cool for about 5 minutes and loosen the galette with a knife around the edges and invert on a platter

  9. Cut into wedges to serve


Here I have started the top layer over the onions

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