Crispy Potato Galette with Smoked Salmon & Crème Fraîche
This Crispy Potato Galette with Smoked Salmon is begging to be the star of your next brunch! Crispy, golden-brown layers of thinly sliced potatoes are topped with a savory crème fraîche with lots of fresh dill and lemon. Serve with thin slices of smoked salmon, chopped red onion, chives, and lots of capers for a gluten-free, bagel-inspired breakfast.
Pin Recipe
Servings: 6 servings
Calories: 408kcal
Video
Equipment
Ingredients
For the galette
- 2½-3 lbs Russet potatoes or Yukon gold potatoes, peeled, sliced into ⅛-inch thick rounds
- 6 Tbsp (85g) unsalted butter
- 3 cloves garlic, smashed and peeled
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 1 cup Parmigiano Reggiano, grated
- Flaky sea salt
For topping the galette
- ½ cup creme fraiche
- ¼ cup chopped fresh dill, plus more for serving
- ½ lemon, juiced, about 1 Tbsp
- 8 oz smoked salmon, thinly sliced
- ½ small red onion, diced, or 1-2 medium shallots, finely chopped
- 2-3 Tbsp capers, drained
- 2 Tbsp chives, thinly sliced
Instructions
- Prepare the potatoes. Preheat an oven to 425°F (220°C). Place peeled potatoes in a large mixing bowl. Set a 10-inch cast-iron skillet over medium heat, then add 6 Tbsp (85g) unsalted butter. Once melted, add 3 cloves smashed garlic, 1 tsp Kosher salt, and ½ tsp black pepper, then stir well. Pour over the potato slices and toss to evenly coat.
- Assemble the potato galette. Beginning in the center of the skillet, arrange the potato slices in a concentric overlapping circle. Once you have the base layer, sprinkle about ¼ of the grated Parmesan cheese. Repeat with remaining potatoes and Parmesan cheese.
- Cook the galette. Transfer to the oven and cook until the potatoes are crispy and golden brown, about 50-60 minutes. Cool slightly before flipping.
- Meanwhile, make the sauce. Combine ½ cup creme fraiche in a bowl with ¼ cup chopped dill, and 1 Tbsp fresh lemon juice. Stir well, then refrigerate until needed. The sauce will firm up in the fridge.
- To flip the galette, place an inverted plate on top of the skillet that’s slightly larger than the pan. Carefully invert the two and flip over. The potato galette should easily release onto the plate. Sprinkle with a generous pinch of flaky sea salt.
- Garnish, then serve. Spoon the creme fraiche sauce directly on top of the galette, then add sliced salmon. I like to fold the smoked salmon onto itself a little to make a pretty presentation. Garnish with chopped red onion, capers, and chives, then enjoy immediately!
Notes
- To make-ahead: Best (and crispiest!) when served fresh; I don't recommend freezing. To prep in advance, assemble directly in a skillet, then refrigerate until ready to cook.
- Leftover galette should be enjoyed within 3 days. For reheating, remove any dairy and fish, then add fresh.
Nutrition
Calories: 408kcal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 1058mg | Potassium: 926mg | Fiber: 3g | Sugar: 3g | Vitamin A: 736IU | Vitamin C: 19mg | Calcium: 244mg | Iron: 2mg
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