There is so much to love about this potato galette, we hardly know where to begin!
- Vegetarian, and we are always looking for more meatless entrées and sides
- Uses frozen puff pastry, making it both an easy weeknight dinner and a quick entertaining recipe!
- Can be adapted to fit the flavor profile you want. We toss thinly sliced potatoes in homemade chermoula sauce, but you can use any thick sauce you love — arugula pesto, sun dried tomato pesto, chimichurri, even buffalo sauce would be amazing!!
Perhaps the best part of a galette is its ‘free form’ and rustic appearance. No need to worry about the perfect crimped edges as you might with a traditional pie crust. A galette is more… open to interpretation.
Fold the edges of a thawed puff pastry dough up and over the filling, pressingly down lightly to connect and secure pastry together. Doesn’t have to be pretty, just has to be connected! Anyone can make this potato galette, and everyone should!
Ingredients For Potato Galette
- Potatoes! You’ll need a few pounds Yukon gold potatoes. Feel free to substitute with russet potatoes!
- Frozen puff pastry: Buttery, flaky, and so delicious. Want to make puff pastry from scratch? Try this recipe! But we love the convenience of frozen puff pastry.
- Havarti cheese (or other mild cheese): Grab some fresh blocks of cheese, then grate with a box grater. Asiago or Parmesan cheese are also delicious here.
- Kosher salt: To season the potatoes!
- An egg: Used as an egg wash to help the puff pastry turn golden brown while it bakes.
- Flaky sea salt: To finish, just before serving the potato galette!
Chermoula is an herb sauce originating from North Africa that is flavored with cilantro, parsley, garlic, and freshly toasted and ground spices. We add aleppo pepper to ours. If you don’t have the ingredients to make chermoula and/or you don’t want to, the general idea here is to coat the thinly sliced potatoes with a flavorful sauce.
That’s how we’re keeping the ingredient list low and the flavor profile high. This same method would work with arugula pesto, sun dried tomato pesto, chimichurri, or even brown butter and sage!
Misc equipment: you’ll need a rimmed baking sheet and a piece of parchment paper! Alternatively, you can bake this entirely in a large cast iron skillet or pan with deep sides.
How To Prevent Potatoes From Turning Brown
When a slice of potato (or any cut of potato) turns brown, it has oxidized. To prevent this, place peeled or sliced potatoes in a bowl of cold water until ready to use or cook with. Simply drain and dry before using. This helps with meal prep, allowing you to peel and prepare potatoes ahead of time without feat of oxidation and discoloration.
Frozen Puff Pastry
We love making our own pastry for galettes — it’s easy and can be done entirely in a food processor. However, on busy nights we turn to frozen puff pastry to save the day.
There are so many affordable options when it comes to high quality puff pastry. Choose your favorite — doesn’t matter whether the sheets are round or rectangle! — and build the potato galette on top.
How To Make Potato Galette
As we mentioned before, the beauty of a galette is it’s ‘free form’ nature. That’s why it doesn’t matter what shape your puff pastry is. It’s really all about the method.
- 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 to thoroughly coat, then place in a single layer on top of grated cheese. Again, leave the outer 1″ empty.
- 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. (See above!)
- Whisk egg in a small bowl, the brush on puff pastry.
- Bake at 425 F 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 flaky sea salt and serve immediately.
Note: to slice potatoes uniformly, we recommend using a mandoline. Cut off the top of the potatoes, then set the thickness and thinly slice. Repeat with remaining potatoes until all are sliced — it takes just minutes! If you don’t own a mandoline, a sharp chef’s knife will of course be fine — just focus on making them roughly the same width!
If you’d rather use grated potatoes, you absolutely can. Simply use a box grater or the grater attachment on a food processor to shred peeled potatoes. Toss in chermoula, then continue on with recipe as instructed.
How Long Will It Keep?
This potato galette is a dream for Sunday meal prep because with proper reheating it will last up to 1 week in a refrigerator.
To reheat galette: place slices of the galette on a parchment or aluminum foil-lined baking sheet, then heat in an oven at 375 F until crispy and warm throughout, about 5-7 minutes. Be careful to watch the puff pastry so it doesn’t burn. You can also warm the galette in a toaster over at medium heat. Give the whole thing a quick spray of nonstick cooking spray before reheating to help it crisp up again.
We prefer both of these methods to microwaving (which you can definitely do) as it helps the puff pastry stay crunchy instead of soggy.
Ways To Serve A Savory Galette
No need to fancy it up, this potato galette is delicious as is. If, however, you want to take it a step further, you could top it with arugula micro greens, a dollop of sour cream, or a few tablespoons of caramelized onions and roasted garlic. A few fresh thyme leaves would look and taste great too!
My personal favorites are the sour cream and onions! Tastes like an updated pierogi!
This potato galette can be a vegetarian entrée (super filling from the potatoes and puff pastry) or can be served with roasted chicken (store bought rotisserie chickens are life saver!), grilled seafood, or a big green salad. My husband enjoys leftover slices for breakfast with a fried egg on top!
Want to make individual tarts? Considering making the galette in a little tart pan. No sharing, and more potato to puff pastry crust ratio for everyone!
It’s not often we find a recipe that works for breakfast, lunch, and dinner, but here we are!
If you make this Potato Galette, please let us know by leaving a review and rating below.
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For more vegetarian recipes, check out the following:
- Stuffed portobello mushrooms
- Homemade black bean burgers
- Deconstructed falafel sandwich
- Creamy polenta with roasted mushrooms
- Spanakopita spirals
Potato Galette Recipe
- 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
- 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.
- 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.
- Cheese: if not using havarti, the 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.
Let us know your thoughts!