Potato Galette

• 2 lbs potatoes, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup chopped fresh chives
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sheet store-bought puff pastry, thawed

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with cream, 1/2 tsp salt, and pepper.
3. 3 On a parchment-lined baking sheet, place puff pastry and spread cheese evenly.
4. 4 Arrange potato slices in a circular pattern over cheese.
5. 5 Sprinkle chives over the potatoes.
6. 6 Fold edges of the pastry over the potatoes.
7. 7 Brush the folded edges with melted butter and olive oil.
8. 8 Bake for 40 minutes until golden and crispy.
9. 9 Let rest for 10 minutes before serving.

Equipment

• Baking sheet
• Parchment paper
• Mandoline slicer

Variations

• Add caramelized onions for extra flavor.
• Use cheddar cheese for a sharper taste.

Substitutions

• Substitute olive oil with melted butter.
• Use mozzarella cheese if Gruyère is unavailable.

Pairings

• Green salad
• Roasted vegetables

Nutrition

Tips

• For a crispier crust, chill the assembled galette for 30 minutes before baking.
• Use a mandoline for evenly sliced potatoes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a glass of crisp Chardonnay.

FAQ