I keep coming back to this recipe because it looks impressive but is surprisingly approachable. I enjoy how the buttery potatoes develop deep flavor while the garlic and rosemary add just the right aromatic touch. It works beautifully as a vegetarian main or a standout side dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds yukon gold potatoes unpeeled and thinly sliced ¼ cup butter 4 tablespoons 2 tablespoons olive oil 4 cloves garlic minced ¼ cup freshly grated parmesan plus more as desired 1 teaspoon fresh rosemary finely chopped 1 ½ teaspoon salt ¼ teaspoon freshly cracked black pepper
Directions
I start by preheating the oven to 425°F and scrubbing the potatoes well. I slice the potatoes into thin, even rounds, using a mandoline when I want consistent thickness.
I melt the butter in the bottom of a 10-inch skillet over medium heat and add the olive oil. Once the oil is hot, I add the minced garlic and sauté it for about 30 to 60 seconds, stirring constantly until fragrant and being careful not to let it burn.
I pour most of the butter, oil, garlic, and herbs into a small bowl, leaving about two tablespoons of butter in the skillet. Then I begin layering the potatoes in the skillet in overlapping rings, starting from the outside and working toward the center.
I place the skillet back over medium-high heat and cook until the bottom layer of potatoes just begins to soften and brown. I pour the reserved butter and oil mixture evenly over the potatoes, brushing any dry spots if needed, and season generously with salt and pepper.
I transfer the skillet to the oven and bake for 35 to 45 minutes, until the edges are deeply golden and crispy and a fork slides easily through the center. Once out of the oven, I sprinkle parmesan over the top if desired and return it briefly to the oven to melt. I cut the galette into wedges and serve it hot.
Servings and Timing
I usually serve this galette in 6 portions. Prep time takes about 30 minutes, cook time is roughly 55 minutes, and the total time comes to about 1 hour and 25 minutes.
Variations
I sometimes swap rosemary for fresh thyme when I want a slightly different herbal note. When I’m craving extra richness, I add a little more parmesan on top before serving. For added texture, I occasionally layer in very thin slices of onion between the potatoes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm slices in the oven or a skillet to help restore some of the crispness rather than using the microwave.
FAQs
Can I make this potato galette ahead of time?
I can prepare it ahead and reheat it in the oven before serving.
Do I need to peel the potatoes?
I leave the skins on because they add texture and flavor.
What if I don’t have a cast iron skillet?
I use any oven-safe skillet or shallow baking dish with good results.
How thin should the potatoes be sliced?
I aim for very thin, even slices so they cook evenly.
Can I use a different type of potato?
I prefer yukon golds, but other waxy potatoes can work.
How do I know when the galette is done?
I check that the edges are crispy and a fork slides easily through the center.
Can I add other herbs?
I like experimenting with thyme or a small amount of sage.
Is this dish good as a main course?
I enjoy it as a vegetarian main, especially with a simple salad.
Why use both butter and oil?
I find the butter adds flavor while the oil helps prevent burning and boosts crispness.
Can I freeze leftovers?
I don’t usually freeze it, as the texture is best when freshly baked or refrigerated.
Conclusion
I enjoy making this potato galette whenever I want a dish that feels rustic yet refined. The crispy edges, tender center, and rich buttery flavor make it a recipe I rely on for both special occasions and everyday meals.
A rustic yet elegant potato galette made with thinly sliced Yukon gold potatoes, butter, garlic, rosemary, and Parmesan, baked until crispy on the outside and tender in the center.
Ingredients
2 pounds Yukon gold potatoes, unpeeled and thinly sliced
1/4 cup butter (4 tablespoons)
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese, plus more as desired
1 teaspoon fresh rosemary, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 425°F (220°C) and scrub the potatoes clean.
Slice the potatoes into very thin, even rounds using a knife or mandoline.
Melt the butter in a 10-inch oven-safe skillet over medium heat and add the olive oil.
Add the minced garlic and sauté for 30–60 seconds until fragrant, stirring constantly.
Pour most of the butter, oil, and garlic mixture into a small bowl, leaving about 2 tablespoons in the skillet.
Arrange the potato slices in overlapping circles in the skillet, starting from the outer edge and working inward.
Place the skillet over medium-high heat and cook until the bottom layer begins to soften and lightly brown.
Pour the reserved butter mixture evenly over the potatoes and season with salt and pepper.
Transfer the skillet to the oven and bake for 35–45 minutes until deeply golden and fork-tender.
Sprinkle Parmesan over the top and return to the oven briefly until melted.
Slice into wedges and serve hot.
Notes
Use a mandoline for evenly sliced potatoes.
Rosemary can be swapped for thyme or sage.
Reheat in the oven or skillet to restore crispness.
Skins add texture and flavor, but can be removed if preferred.
