Potato Galette
A creamy and comforting potato galette featuring layers of tender potatoes, fragrant herbs, and gooey Swiss cheese, baked to perfection for a crispy golden crust.
Ingredients
For the Creamy Mixture
- 4 tablespoons unsalted butter Provides richness and flavor
- 1/4 cup flour Used to create a roux
- 1 cup half and half Adds creaminess
- 2 tablespoons shallots Enhances aroma
- 2 cloves garlic Adds savory depth
- 1 teaspoon dried rosemary Adds fragrant note
- 1 teaspoon dried parsley Adds fresh taste
- 1 teaspoon dried thyme leaves Contributes warm flavor
- 1 teaspoon coarse Kosher salt Enhances flavors
- 1/2 teaspoon ground white pepper Provides subtle kick
- 1 cup Swiss cheese Offers creamy texture
For the Galette
- 4 medium Russet potatoes Main ingredient for heartiness
- Cooking spray Cooking Spray Prevents sticking
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Coat a 9 or 10 inch pie plate with cooking spray.
Making the Creamy Mixture
- Melt unsalted butter in a medium saucepan over medium heat.
- Whisk in flour and cook until light brown and nutty, about 4-5 minutes.
- Gradually whisk in half and half until fully combined.
- Mix in shallots, garlic, rosemary, parsley, thyme, salt, white pepper, and 1/2 cup of Swiss cheese.
- Remove from heat and set aside.
Layering and Baking
- Place sliced potatoes in a circular fashion in the prepared pie plate.
- Cover the first layer of potatoes with just enough half and half mixture to moisten them.
- Continue layering potatoes and the half and half mixture until reaching the top.
- Pour any remaining half and half mixture over the top layer of potatoes.
- Bake uncovered for 50-60 minutes, until potatoes are tender and bubbly.
- Remove from oven, sprinkle remaining Swiss cheese on top.
- Return to oven for an additional 5-10 minutes until cheese is melted and golden.
- Allow to set for 5 minutes, then slice and serve warm.
Notes
Use a mandoline slicer for uniform potato slices. Store sliced potatoes submerged in water to prevent browning. Let the galette rest before serving for the best texture.