Crispy Potato Galette (So Darn Easy)

Diva Entertains Galette Up Close

When I first discovered this recipe I couldn’t believe how easy it was to make.   And how delicious it is! On top of that, it always comes out perfect.  And it looks *GORGEOUS*.  Add this to your repertoire and start amazing family and friends soon!

Diva Entertains Galette Slice

The secrets to this recipe: 1) a hot oven,  2) brushed melted butter on the bottom of the pan and 3) the potatoes are first cooked by steaming them (the pan is covered in foil) but the last 20 minutes they are cooked uncovered so the top (which ends up being the bottom) crisps too!

Diva Entertains Galette with Sour Cream

Crispy Potato Galette

  • 3 large Russet (Idaho) potatoes
  • 2 T. unsalted butter
  • Boursin Cheese (optional)
  • Salt

Preheat oven to 425F.

Melt the butter.

Using a mandolin*, cut the ends off the potatoes and then slice thin (no slicing device? Just take care to slice the potatoes very thin).

Diva Entertains Slicing Potatoes

Using a pastry or basting brush, brush the bottom and 1/2” up the sides of a oven-proof skillet 9” or 10” skillet*.  Starting in the center of the pan, place one potato slice.  Then start laying potatoes slices around it, slightly overlapping. Diva Entertains Layering Potatoes Repeat until the bottom of the pan is covered.  Sprinkle with salt.  Add another lay of potatoes.  Space little dots of the Boursin over the layer. Diva Entertains Boursin Cover with another layer of potatoes, brush lightly with melted butter**. Continue layering with remaining potato slices, lightly salting one more time.

Cover the pan tightly with foil and put in the over for 25 minutes.  At that point remove the foil and cook another 20 minutes or so until the top is brown.

Remove the potatoes from the oven.  Place a plate larger than pan over the top and very carefully turn over the pan so that the potato galette releases onto the place.  Cut*** and serve (with a dollop of sour cream if you’d like).

Feel free to substitute other cheeses (goat, cheddar).  I often add chives or rosemary to the layers too.

*Slicing ‘machine’. Plastic ones with steel blades can be purchased for under $30 (Target).  Considerably less on Ebay and Amazon.  You’ll LOVE it!

** Only butter the bottom of the pan, one of the layers lightly, and the top of the layers.  Otherwise your galette will be soggy when you serve it.

*** A pizza cutter works beautifully for this.

What gal isn’t crazy about shoes?  Diva Entertains’ sure is!  Which is why she offers a fun and fabulous line of Shoe Favors!

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Comments

  1. Karyn Hayden says:

    Been wanting to bust out the mandolin, and we just happen to have a fresh log of goat cheese in the fridge. Guess what WE’RE having tomorrow night?!!! May add a bit of fresh lemon thyme that’s hanging on from this summer also.

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