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Crispy Potato Galette with Comté ❤️👌🏻 it was so good and so easy! Perfect for Easter or any get together really.

Recipe Tip

Scrape the sides real well before flipping over and preheat the cast iron for 5 ish minutes. You can also use gruyère.

Crispy Potato Galette with Comté

By Nadia Aidi
Crispy Potato Galette with Comté ❤️👌🏻 it was so good and so easy! Perfect for Easter or any get together really.


  • 6-7 medium yukon gold potatoes
  • 2 tbsp melted butter
  • 2 tbsp olive oil
  • 1 cup 1/4 comté cheese, can sub gruyère
  • Seasoned Salt, Pegs & Black pepper to taste but remember potatoes need a lot of seasoning
  • 1-8 inch cast iron skillet
  • Parchment paper square


  • Slice your potatoes real thin, I used a mandolin
  • Remove excess moisture from the potatoes
  • Preheat the cast iron with the 2 tbsp of olive oil
  • 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. 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
  • Cook on the stove at medium high for about 6-8 minutes
  • Remove the parchment paper and bake at 400 for 55-60 minutes
  • 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 information is automatically calculated, so should only be used as an approximation.

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