Description

Hello, food lovers! If you’re on the hunt for a show-stopping, crispy yet tender potato dish, this Garlicky Potato Galette recipe is here to win your heart. Imagine layers of thinly sliced Yukon Gold potatoes that are golden and crisp on the outside, buttery soft on the inside, and seasoned to perfection with garlic, Parmesan, fresh thyme, rosemary, and a hint of lemon zest. Whether you’re planning a cozy family dinner or an elegant gathering, this galette is a must-try that will wow your guests and keep everyone coming back for seconds!

Ingredients

Scale

2 pounds medium unpeeled Yukon Gold potatoes (scrubbed and sliced about ⅛-inch thick for uniform texture)
1/4 cup grated Parmesan cheese
1 tablespoon cornstarch (helps hold layers together)
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, melted (divided use)
1/2 cup finely chopped sweet onion (adds mild sweetness)
3 large cloves garlic, minced (garlicky flavor base)
1 tablespoon fresh thyme, chopped (plus extra for garnish)
3/4 teaspoon fresh rosemary, chopped (plus extra for garnish)
3/4 teaspoon lemon zest (adds a fresh, bright note)

Optional Substitutions: For those with dietary restrictions, you can swap the Parmesan for a dairy-free alternative or omit it if desired. For a more intense garlic flavor, consider using roasted garlic.

Instructions

Step 1: Prep the Potatoes

Preheat your oven to 425°F.
Arrange the potato slices in a single layer between sheets of paper towels and pat them dry to remove excess moisture.

Step 2: Prepare the Parmesan Mixture

In a small bowl, stir together Parmesan, cornstarch, salt, and pepper. This will help bind the layers and add flavor.

Step 3: Make the Garlic-Onion Mixture

In a well-seasoned 10-inch cast-iron skillet, heat 3 tablespoons olive oil and 1 tablespoon melted butter over medium heat.
Add the chopped onion and minced garlic; cook, stirring constantly, until softened but not browned (about 2–3 minutes).
Stir in thyme, rosemary, and lemon zest. Transfer this mixture to a medium heatproof bowl and ensure no onion bits are left in the skillet.

Step 4: Layer the Galette

Grease the bottom and sides of the skillet with 1 tablespoon melted butter.
Layer one-fourth of the potato slices in concentric circles, slightly overlapping each slice.
Spoon and spread one-third of the garlic-onion mixture evenly over the potato layer. Sprinkle with one-third of the Parmesan mixture.
Repeat these layers twice, and finish with a final layer of overlapping potatoes. Brush the top with the remaining 1 tablespoon melted butter.

Step 5: Cook and Bake

Cook the layered potatoes over medium-high heat for 5 minutes, turning the pan occasionally to prevent sticking.
Remove the skillet from heat, cover it tightly with foil, and transfer it to the oven. Bake for 25 minutes.
Carefully press down on the foil to compress the galette, then remove the foil and bake uncovered for an additional 20–30 minutes, or until the potatoes are tender and the bottom is golden brown.

Step 6: Serve and Enjoy

Loosen the edges with a spatula, then invert the galette onto a serving platter. Garnish with additional thyme and rosemary if desired.

Notes

Consistent Slices: Using a mandoline slicer ensures uniform slices, which helps the galette cook evenly.
Pat Potatoes Dry: Removing excess moisture from potatoes prevents sogginess and helps achieve a crispy texture.
Choose the Right Skillet: A cast-iron skillet helps achieve the perfect crust, and its even heat distribution is ideal for this recipe.