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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 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.
How To Prepare 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.
🧈 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 minutes.
✨ 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. Remove the parchment paper, add chives and black pepper.
Substitutions and Variations for Potato Galette
- You can use any cheese of choice, instead of Parmigiano and gruyere.
- You can use regular salt instead of Pegs Seasoned Salt.
- Herbs are always very easy to swap. I topped with chives, but you can use any of your favorites to top.
Chef Nadia’s Tip
Scrape the sides real well before flipping over and preheat the cast iron for 5 ish minutes.
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Common Questions
Yes of course you can! You can use any cheese of your choice instead of Parmigiano and Gruyere.
For this recipe, I used Emmi Gruyère.
I use Peg’s Seasoned Salt.
Potato Galette
Ingredients
- 7-8 medium yukon gold potatoes
- 3 tbsp butter, melted
- 2 tbsp olive oil
- 1 1/4 cup gruyere
- Parmigiano, to taste
- Seasoned Salt and black pepper, (Pegs) to taste but remember potatoes need a lot of seasoning
- 1-8 inch cast iron skillet
- Parchment paper square
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.
- 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 minutes.
- 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. Remove the parchment paper, add chives and black pepper.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
