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Crispy Potato Galette

This recipe creates a luxurious Crispy Potato Galette, featuring thinly sliced Yukon Gold and Russet potatoes layered with shallots, garlic, butter, and olive oil. Cooked first on the stovetop for a golden crust and then finished in the oven, it results in a tender interior and a supremely crispy exterior, perfect as an elegant side dish.
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Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 1247.3 kcal

Equipment

  • 1 Large Oven-Safe Skillet Preferably cast iron, for even heat and crisping.
  • 1 Mandoline Slicer Or a very sharp chef's knife, for consistent ⅛-inch potato slices.
  • 1 Large Mixing Bowl For tossing potatoes and seasonings.
  • 1 Spatula or Offset Spatula For pressing down potatoes and inverting the galette.
  • 1 Measuring Spoons and Cups For accurate ingredient measurement.

Ingredients
  

Main

  • .25 cup unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves finely chopped (about 2 tsp.)
  • 2 pounds Yukon Gold potatoes unpeeled and sliced about ⅛ inch thick (about 3 cups)
  • 1 pound russet potatoes unpeeled and sliced about ⅛ inch thick (about 1 ½ cups)
  • 2 large shallots thinly sliced (about ½ cup)
  • 2.5 teaspoons kosher salt
  • .5 teaspoon black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C) and ensure your oven-safe skillet is ready.
  • Finely chop garlic and thinly slice shallots. Using a mandoline or sharp knife, slice both types of unpeeled potatoes uniformly to ⅛ inch thick.
  • In a large mixing bowl, combine the sliced potatoes, shallots, chopped garlic, kosher salt, and black pepper, tossing gently to coat evenly.
  • Melt half of the unsalted butter with half of the extra-virgin olive oil in your large oven-safe skillet over medium-high heat until shimmering.
  • Arrange the seasoned potato mixture in concentric circles in the hot skillet, starting from the outside and working your way in. Press down very firmly with a spatula to create a compact layer.
  • Cook on the stovetop for 15-20 minutes, or until the bottom is deeply golden brown and very crispy. Periodically press down on the potatoes to encourage browning and cohesion.
  • Dot the top of the galette with the remaining butter and olive oil.
  • Transfer the skillet to the preheated oven and bake for 40-50 minutes, or until the potatoes are tender when pierced and the top is golden brown and crisp.
  • Carefully remove the skillet from the oven. Invert the galette onto a serving plate and let it rest for 5-10 minutes before slicing.
  • Slice into wedges and serve warm.

Notes

Achieving the perfect crispy potato galette hinges on uniform slicing; a mandoline is highly recommended for consistent ⅛-inch thickness, ensuring even cooking. Preheating your cast iron skillet properly is crucial for a beautifully golden, crispy crust. When layering the potatoes, press down firmly to eliminate air pockets and help them bind together. The combination of butter and olive oil provides rich flavor and a higher smoke point for sustained crisping. Allow the galette to rest for 5-10 minutes after baking; this helps it set and makes it easier to invert and slice cleanly without falling apart.