This post may contain affiliate links. Please read our disclosure policy.
Cheesy Potato Galette ❤️👌🏻 It was so good and so easy! Perfect for the holidays or any get together really.
If you loved this recipe, check out my Roasted Garlic Potato Gratin!
Why You’ll Love Cheesy Potato Galette
These are so crispy, cheesy and absolutely delicious. This galette is honestly so easy to make and it look gorgeous. This is one of my most requested dishes from my family during the holidays. I can guarantee you that this will be the talk of your next dinner party. They truly give out that main character energy.
How To Prepare Cheesy Potato Galette
🥔 First, slice your potatoes real thin, I used a mandolin.
💧 Secondly, remove excess moisture from the potatoes.
🫒 Preheat the cast iron with the 2 tbsp of olive oil.
🧈 Then, add the melted butter to the potatoes with the seasoned salt and pepper.
🧀 Start layering your potatoes on the cast iron, starting from the center. After each layer put some cheese, then more potatoes. Then, repeat for about 6-7 layers. Make sure the last layer is potatoes and not cheese.
🌟 Cover the top of the potatoes with parchment paper and add something heavy.
🔥 Then, cook on the stove at medium high for about 6-8 minutes.
💥 Remove the parchment paper and bake at 400 for 55-60 minutes.
🌿 Lastly, place the parchment on top of the potatoes again, flip it onto a cutting board. Add flaky sea salt. Cut into triangles and transfer to a plate. Remove the parchment paper, add chives and black pepper.
Substitutions and Variations
- You can use gruyere, manchego, or parmigiano instead of comté!
- I topped it with chives, but you can easily use your favorite herbs or which ever ones you have on hand.
Chef Nadia’s Tip
Scrape the sides real well before flipping over and preheat the cast iron for 5 ish minutes. You can also use gruyère.
Similar Recipes
Appetizers
Potato Galette With Cheese
Appetizers
Garlic Potato Gratin
Mains
Potato Galette
Appetizers
Potato Pave
Common Questions
Yes of course! You can use gruyere, manchego, or parmigiano instead of comté!
I use Peg’s Seasoned Salt.
Cheesy Potato Galette
Equipment
- 8 inch cast iron skillet
- Parchment paper square
Ingredients
- 6-7 medium yukon gold potatoes
- 2 tbsp butter, melted
- 2 tbsp olive oil
- 1 ¼ cup comté cheese
- Seasoned Salt, Pegs & Black pepper to taste but remember potatoes need a lot of seasoning
Instructions
- First, slice your potatoes real thin, I used a mandolin.
- Secondly, remove excess moisture from the potatoes.
- Preheat the cast iron with the 2 tbsp of olive oil.
- Then, add the melted butter to the potatoes with the seasoned salt and pepper.
- Start layering your potatoes on the cast iron, starting from the center. After each layer put some cheese, then more potatoes. Then, repeat for about 6-7 layers. Make sure the last layer is potatoes and not cheese.
- Cover the top of the potatoes with parchment paper and add something heavy.
- Then, cook on the stove at medium high for about 6-8 minutes.
- Remove the parchment paper and bake at 400 for 55-60 minutes.
- Lastly, place the parchment on top of the potatoes again, flip it onto a cutting board. Add flaky sea salt. Cut into triangles and transfer to a plate. Remove the parchment paper, add chives and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
