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Cheese Stuffed Potato Galette 💛 (Cheesy Pommes Anna). Pommes Anna are a classic French crispy potato dish. Normally it doesn’t get stuffed with cheese, but I couldn’t resist.
I also have the a non cheesy version if you want to check it out Crispy Potato Galette!
Why You’ll Love Potato Galette With Cheese
These are golden and crispy layered potatoes stuffed with the creamiest cheesy center. This galette is honestly so easy to make, delicious 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. Perfect for any occasion!
How To Prepare Potato Galette With Cheese
🧀 First, mix the cream cheese, grated gruyere and chives in a bowl. Then, form a disk and wrap in plastic wrap.
🥔 Secondly, 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.
🧈 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 2 layers add the cheese in the center. Then, repeat the layering until the cheese is fully covered, about 7 total layers.
💥 Cover the top of the potatoes with parchment paper and add something heavy.
🌟 Cook on the stove at medium high for about 8-10 minutes.
🔥 Then, remove the parchment paper and bake at 400F for 55 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. Then, remove the parchment paper, add chives and black pepper.
Substitutions and Variations
- You can use comté instead of gruyere.
- I topped these with parmigiano and chives, but you can leave those out.
Chef Nadia’s Tip
Scrape the sides real well before flipping over and preheat the cast iron for 5 ish minutes. Place the cheese mixture in the freezer for 15 minutes prior to adding it to the potatoes.
Similar Recipes
Appetizers
Cheesy Potato Galette
Appetizers
Garlic Potato Gratin
Mains
Potato Galette
Appetizers
Buffalo Potato Gratin
Common Questions
Yes of course! You can use comté instead of gruyere.
I use Emmi Gruyere.
I use Peg’s Seasoned Salt.
Potato Galette With Cheese
Equipment
- Parchment paper square
- 1 8 inch cast iron skillet
Ingredients
- 7-8 medium yukon gold potatoes
- 3 tbsp butter, melted
- 2 tbsp olive oil
- 5 oz cream cheese
- 8 oz gruyere
- parmigiano , to taste
- 1/4 cup chives
- Seasoned Salt, Pegs & Black pepper to taste but remember potatoes need a lot of seasoning
Instructions
- First, mix the cream cheese, grated gruyere and chives in a bowl. Then, form a disk and wrap in plastic wrap.
- Secondly, 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.
- 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 2 layers add the cheese in the center. Then, repeat the layering until the cheese is fully covered, about 7 total layers.
- Cover the top of the potatoes with parchment paper and add something heavy.
- Cook on the stove at medium high for about 8-10 minutes.
- Then, remove the parchment paper and bake at 400F for 55 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. Then, remove the parchment paper, add chives and black pepper.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
