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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Potato Galette

Posted by: ari | well seasoned

Our homemade potato galette is crunchy, cheesy, and full of flavor! We use store bought puff pastry as the base, then top with lots of shredded havarti cheese. Thinly sliced potatoes are tossed in a homemade chermoula (recommended substitutions below!) then layered on top. The galette bakes until crispy and tender throughout for an easy, make-ahead vegetarian entrée or side!

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Posted by: ari | well seasoned
Sliced cheesy potato galette
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Potato Galette

Our homemade potato galette is crunchy, cheesy, and full of flavor! Use store bought puff pastry, then top with shredded havarti. Thinly sliced potatoes are tossed in chermoula (recommended substitutions below!) then layered on top. The galette bakes until crispy and tender throughout for an easy, make-ahead vegetarian entrée or side!
Prep Time15 mins
Cook Time35 mins
Cooling5 mins
Total Time55 mins
Course: Dinner, Side Dish
Cuisine: African, French
Keyword: bourekas with frozen puff pastry, chermoula, how long to bake a galette
Servings: 8 servings
Calories: 382kcal
Author: ari | well seasoned

Ingredients

  • 8 oz (12") puff pastry round thawed
  • 6 oz havarti shredded, or other mild cheese that melts well
  • ½ cup chermoula see note below for substitutions
  • 2 large Yukon or Russet potatoes peeled and thinly sliced into ⅛" thick rounds
  • 1 large egg
  • Flaky sea salt for serving

Optional for serving

  • Micro greens
  • Sour cream
  • Sautéed onions

Instructions

  • Preheat oven to 425 F. Gently unfold your thawed puff pastry dough onto a lightly floured surface or a piece of parchment on a rimmed baking sheet. (The latter is easier because you won't have to transfer it later!)
  • Add grated cheese on top, leaving a 1" border around the perimeter of the puff pastry, but covering the rest.
  • In a large bowl, combine thinly sliced potatoes with chermoula (or other sauce, if using). Toss thoroughly to coat, then place in a single layer on top of grated cheese. Again, leave the outer 1" empty.
    Thinly sliced potatoes in a bowl with chermoula
  • Gently fold the edge of the puff pastry up and over the sides of the potatoes, overlapping the dough and pressing down lightly. Continue until all pieces of the puff pastry are connected. Whisk egg in a small bowl, the brush on puff pastry. Bake for 30-35 minutes or until puff pastry is golden brown, the cheese has melted, and the potatoes are tender throughout. Allow to cool 5 minutes, then sprinkle with a generous pinch of flaky sea salt serve immediately.

Notes

  • Cheese: if not using havartithe following would work well: fontina, gruyere, monterrey jack, or a mild white cheddar.
  • Chermoula substitutions: while chermoula, a Moroccan herb sauce, has a very distinct flavor that we love, you can easily change the entire flavor profile of the galette by using another thick sauce, such as arugula pesto, sun dried tomato pesto, chimichurri, or even buffalo sauce! If you make a version with buffalo sauce, highly recommend switching out the havarti with some creamy blue cheese!
  • Cooked galette will last up to 1 week in a refrigerator. Freezer-friendly, either cooked or uncooked, and can be reheated in a 375 F until puff pastry crisps up again and potatoes are warm throughout.

Nutrition

Serving: 1slice | Calories: 382kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 245mg | Potassium: 425mg | Fiber: 2g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!