Super Easy Potato Galette

Hello and welcome! Of course mashed potatoes are a Thanksgiving staple. But, if you want to mix things up a bit this year, or if you are just looking for a super easy way to prepare potatoes that will yield a satisfying mix of crispy and velvety tender potato textures, this Potato Galette is your answer. With only a few pantry staples, this dish comes together easily. Let’s get right to it! Super Easy Potato Galette.

When Alex tasted this he remarked about its amazing flavor. “What’s in this?” He asked. And that’s the beauty of this dish – it’s just potatoes, Kosher salt, pepper, shallot, garlic and butter. No fancy spices or herbs. Just really, really delicious potato flavor. For that we have a mix of Yukon Gold potatoes, for rich and creamy potato flavor; and a few Russets for a bold potato texture.

In order for this Potato Galette to have any chance of sticking together, we want to keep as much starch in the potatoes as possible. So have everything prepped before you slice your potatoes – and don’t hold the sliced potatoes in water. Holding sliced potatoes in water keeps them from turning brown, but this whole thing will be assembled so quickly that we won’t have to worry about them going brown.

Prep and Slice

Preheat the oven to 425 degrees. Scrub your 1 pound of Russets (about three small to medium potatoes) and your 2 pounds of Yukon Golds (about 7 small-medium potatoes); dry them and set them aside. Then peel and thinly slice two large shallots. Mince or press 2 large garlic cloves. I have one giant garlic clove that ended up being about 3 teaspoons of pressed garlic. We have 4 tablespoons unsalted butter; 2 tablespoons of olive oil; 2.5 teaspoons Kosher salt and 1/2 teaspoon fresh cracked black pepper.

Slicing the potatoes is the perfect job for a mandoline slicer. Dial the blade to 1/8-inch and slice the potatoes. Put the sliced potatoes in a large mixing bowl and set aside.

In a 10-inch oven safe skillet, like a cast iron, over medium heat, melt the 1/4 cup of butter and pour in the two tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds, just until the garlic is fragrant. Remove from heat.

Pour all but about two tablespoons of the butter/oil/garlic mixture over the sliced potatoes in the mixing bowl. To the potatoes and butter, add the shallots, salt and pepper. Use your hands to mix and coat all the potatoes with the salt, pepper, butter and garlic.

Assembling the Galette

In the same cast iron skillet, start in the center and layer the potato and shallot slices in a circular pattern, slightly overlapping the potatoes and shallots. Work your way to the edges of the skillet and then start back in the center for the next layer.

Keep layering from the center outward until all the potatoes and shallots are in the skillet. It doesn’t have to be perfect. Then pour any remaining butter, shallots and garlic from the bowl over the top of the potatoes.

Use your hands to firmly press the layered potatoes into the skillet.

Then, turn the burner on high and when the potatoes begin to sizzle (about 3-4 minutes), place the skillet into the preheated oven. Bake for 50 minutes.

Let the Potato Galette cool for 20 minutes. Then take a fish spatula to gently loosen the potatoes from the edges. You can gently slide the fish spatula under the potatoes to be sure they will come loose from the skillet when we invert this bad boy onto a serving plate.

Place your serving plate upside down on the skillet, then flip to invert the Galette. Slowly lift off the skillet. Et voilà! If some of the potatoes go rogue and try to escape, just place them on top. If the skillet lift off isn’t perfect, no big deal – just use your hands to pat the potatoes into a circular shape.

Potato Galette

Sprinkle the top with finely chopped parsley and flaky finishing salt for some added color and a pop of salty crunch. Slice the Potato Galette into wedges to serve.

I love this dish because it’s rich like scalloped potatoes, but without all the cream. And I prefer the Potato Galette because you get delicious crispy potato bits mixed with the tender potato bits – and it’s so, so simple. Thank you all so much for tuning in today for this Super Easy Potato Galette recipe. Minimal ingredients, minimal effort – it’s a great Thanksgiving side, as an alternative to mashed potatoes. If you want something a little more fancy for the Holiday table, check out Hasselback Potato Gratin. Take care and be well everyone! xo Kelly

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Super Easy Potato Galette

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Side Dish – French

By Southern Living – Serves: 4-8

Prep Time: 15 Minutes – Cooking Time: 50 Minutes – Total Time: ~1 Hour, Plus 20 Minute Cooling Time

This Potato Galette is a super easy way to prepare potatoes that will yield a satisfying mix of crispy and velvety, potato textures.

Ingredients

• 4 tbsp. Unsalted Butter
• 2 tbsp. Extra-Virgin Olive Oil
• 2-3 Large Garlic Cloves, minced or pressed (about 2-3 tsp.)
• 2 lbs. Yukon Gold Potatoes, unpeeled and sliced about 1/8-inch thick (about 3 cups)
• 1 lbs. Russet Potatoes, unpeeled and sliced about 1/8-inch thick (about 1 ½ cups)
• 2 Large Shallots, thinly sliced
• 2 .5 tsp. Kosher Salt
• 1/2 tsp. Fresh Cracked Black Pepper
• Chopped Parsley, for garnish
• Flaky Finishing Salt, for garnish

Instructions

1

Preheat oven to 425 degrees. Place sliced potatoes in a large mixing bowl.

2

In a 10-inch oven safe skillet, over medium heat, melt the 1/4 cup of butter and pour in the two tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds, just until the garlic is fragrant. Remove from heat.

3

Pour all but about two tablespoons of the butter/oil/garlic mixture over the sliced potatoes in the mixing bowl. To the potatoes and butter, add the shallots, salt and pepper. Use your hands to mix and coat all the potatoes with the salt, pepper, butter and garlic.

4

In the same cast iron skillet, start in the center and layer the potato and shallot slices in a circular pattern, slightly overlapping the potatoes and shallots. Work your way to the edges of the skillet and then start back in the center for the next layer.

5

Keep layering from the center outward until all the potatoes and shallots are in the skillet. It doesn't have to be perfect. Then pour any remaining butter, shallots and garlic from the bowl over the top of the potatoes.

6

Use your hands to firmly press the layered potatoes into the skillet.

7

Then, turn the burner on high and when the potatoes begin to sizzle (about 3-4 minutes), place the skillet into the preheated oven. Bake for 50 minutes.

8

Let the Potato Galette cool for 20 minutes.

9

Then take a fish spatula to gently loosen the potatoes from the edges. You can gently slide the fish spatula under the potatoes to be sure they will come loose from the skillet when we invert it onto a serving plate.

10

Place your serving plate upside down on the skillet, then flip to invert the Galette. Slowly lift off the skillet. If some of the potatoes go rogue and try to escape, just place them on top. If the skillet lift off isn't perfect, no big deal – just use your hands to pat the potatoes into a circular shape.

11

Sprinkle the top with finely chopped parsley and flaky finishing salt for some added color and a pop of salty crunch. Slice the Potato Galette into wedges to serve.