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Crispy Potato Galette (Cheesy Pommes Anna) ❤️👌🏻 it was so good and so easy! These are my love letter to potatoes… I love making these during the holidays as a side for the main dishes. If you want to elevate this recipe even more, try my Cheese Stuffed Potato Galette!

Why You’ll Love Crispy Potato Galette

These are so crispy, cheesy and absolutely delicious. They are honestly so easy to make and they 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.


You can substitute the chives for your favorite herbs and the parmigiano and gruyere for your favorite cheese. I like to use Pegs Seasoned Salt, but you can use your salt of choice.

Crispy Potato Galette
Crispy Potato Galette
Crispy Potato Galette

Recipe Tip

Scrape the sides real well before flipping over and preheat the cast iron for 5 ish minutes.

Crispy Potato Galette

By Nadia Aidi
Crispy Potato Galette (Cheesy Pommes Anna) ❤️👌🏻 it was so good and so easy!


  • 7-8 medium yukon gold potatoes
  • 3 tbsp melted butter
  • 2 tbsp olive oil
  • 1 cup 1/4 gruyere cheese
  • Parmigiano to taste
  • 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 7-8 min
  • Remove the parchment paper and bake at 400F for 55 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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