Active Time:1 hr 10 minsTotal Time:1 hr 55 minsServings:8 servingsJump to Nutrition Facts

Active Time:1 hr 10 minsTotal Time:1 hr 55 minsServings:8 servings

Active Time:1 hr 10 mins

Active Time:

1 hr 10 mins

Total Time:1 hr 55 mins

Total Time:

1 hr 55 mins

Servings:8 servings

Servings:

8 servings

Jump to Nutrition Facts

Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)

Potato galette ingredients in individual bowls and dishes overhead on a light surface.

Cook Mode(Keep screen awake)Ingredients2poundsmedium unpeeled Yukon Gold potatoes, scrubbed and sliced about ⅛-inch thick (about 5½ cups)1/4cupgrated Parmesan cheese1tablespooncornstarch1teaspoonsalt1/4teaspoonpepper3tablespoonsextra-virgin olive oil3tablespoonsunsalted butter, melted, divided1/2cupfinelychopped sweet onion3largecloves garlic, minced1tablespoonchoppedfresh thyme, plus more for garnish3/4teaspoonchoppedfresh rosemary, plus more for garnish3/4teaspoongratedlemon zest

Cook Mode(Keep screen awake)

Ingredients

2poundsmedium unpeeled Yukon Gold potatoes, scrubbed and sliced about ⅛-inch thick (about 5½ cups)

1/4cupgrated Parmesan cheese

1tablespooncornstarch

1teaspoonsalt

1/4teaspoonpepper

3tablespoonsextra-virgin olive oil

3tablespoonsunsalted butter, melted, divided

1/2cupfinelychopped sweet onion

3largecloves garlic, minced

1tablespoonchoppedfresh thyme, plus more for garnish

3/4teaspoonchoppedfresh rosemary, plus more for garnish

3/4teaspoongratedlemon zest

Directions

Preheat oven to 425°F. Arrange potato slices in a single layer between sheets of paper towels; pat dry.

Overhead photo of potato slices on a paper towel lined baking sheet

Stir Parmesan, cornstarch, salt and pepper together in a small bowl.

Overhead photo of flour mixture stirred together in small bowl.

Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over medium heat. Add onion and garlic; cook, stirring constantly, until softened but not browned, 2 to 3 minutes. Stir in thyme, rosemary and lemon zest. Transfer the mixture to a heatproof medium bowl, making sure there are no onions left in the pan.

Overhead photo of onion and garlic mixture cooking in a skillet and a hand stirring with spatula.

Grease the bottom and sides of the pan with 1 tablespoon butter.

Overhead photo of skillet being greased with butter using a silicone brush

Layer one-fourth of the potato slices in overlapping concentric circles in the bottom of the pan. Spoon and spread one-third of the onion mixture over the potatoes, coating all the slices in oil; sprinkle evenly with one-third of the Parmesan mixture. Repeat the layers twice; top with the remaining potato slices, arranging in overlapping concentric circles. Brush the top with the remaining 1 tablespoon butter.

Overhead photo of raw potato slices layered in skillet and being buttered on top with a silicone brush.

Cook over medium-high heat for 5 minutes, giving the pan a quarter turn occasionally. Remove from heat; cover tightly with foil.

Transfer to the oven; bake for 25 minutes. Remove from the oven; wearing oven mitts, carefully press down on the foil to compress the potato mixture into an even layer. Remove and discard foil. Bake, uncovered, until the potatoes are tender and the bottom is golden brown, 20 to 30 minutes.

Loosen the edges and bottom using a small spatula; gently shake the pan to loosen the galette. Carefully invert the galette onto a serving platter. Garnish with additional thyme and rosemary, if desired.

Overhead photo of spatula lifting Potato Galette out of skillet

To make ahead:Refrigerate in an airtight container for up to 4 days. To reheat, loosely wrap desired portion in foil. Bake at 350°F until heated through, about 15 minutes, uncovering during the last 5 minutes of cooking.

To make ahead:

Refrigerate in an airtight container for up to 4 days. To reheat, loosely wrap desired portion in foil. Bake at 350°F until heated through, about 15 minutes, uncovering during the last 5 minutes of cooking.

Frequently Asked QuestionsPotatoestend to get a bad rap due to their carbohydrate content, but spuds are full of nutrition, including fiber and potassium. They also contain resistant starch, a special type of carb that resists digestion and provides food for your beneficial gut bacteria.Yes, this dish is vegetarian-friendly. If you’re vegetarian, make sure to choose Parmesan cheese that is labeled as vegetarian. Some Parmesan cheeses contain animal rennet, which is not vegetarian.We recommend usingYukon Gold potatoes, which are thin-skinned potatoes with yellow flesh and buttery flavor. They have a creamy yet firm texture that falls between starchy russets and waxy red potatoes. They’ll crisp up well and hold their shape after baking.The cornstarch-and-Parmesan mixture acts as a binder to hold the potato slices together, keeping them from sliding around when slicing the galette.Serve this beautiful side dish withroast chicken,roasted beef tenderloin,pork loin roastorprime ribfor your next dinner party. The potato galette also pairs well with asimple green saladfor a delicious weeknight meal.Yes, you can make the potato galette ahead, cool it completely, then refrigerate in an airtight container for up to 4 days. For the best results, reheat it in a 350°F oven until warmed through and crisp.

Frequently Asked Questions

Potatoestend to get a bad rap due to their carbohydrate content, but spuds are full of nutrition, including fiber and potassium. They also contain resistant starch, a special type of carb that resists digestion and provides food for your beneficial gut bacteria.

Yes, this dish is vegetarian-friendly. If you’re vegetarian, make sure to choose Parmesan cheese that is labeled as vegetarian. Some Parmesan cheeses contain animal rennet, which is not vegetarian.

We recommend usingYukon Gold potatoes, which are thin-skinned potatoes with yellow flesh and buttery flavor. They have a creamy yet firm texture that falls between starchy russets and waxy red potatoes. They’ll crisp up well and hold their shape after baking.

The cornstarch-and-Parmesan mixture acts as a binder to hold the potato slices together, keeping them from sliding around when slicing the galette.

Serve this beautiful side dish withroast chicken,roasted beef tenderloin,pork loin roastorprime ribfor your next dinner party. The potato galette also pairs well with asimple green saladfor a delicious weeknight meal.

Yes, you can make the potato galette ahead, cool it completely, then refrigerate in an airtight container for up to 4 days. For the best results, reheat it in a 350°F oven until warmed through and crisp.

EatingWell.com, October 2023

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Nutrition Facts(per serving)212Calories10gFat27gCarbs4gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.