Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Potato Recipes Garlicky Potato Galette 4.8 (6) 3 Reviews More than forming a mesmerizing spiral, the potato slices in this potato galette become just slightly crisped and golden on the outside, giving way to buttery, tender shingles of potatoes on the inside. The combo of herbs, onion, garlic, Parmesan and just a hint of bright lemon zest flavor the dish. The skins provide some texture, but you can take the extra step of peeling the potatoes if you prefer. A mandoline is a handy tool to use for this recipe; you need to get the slices consistently thin for the best results. By Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman is a recipe tester and developer for Dotdash Meredith. Thanks to her huge, ever-hungry Filipino family, Tricia has always had a passion for all things food, with a particular interest in baking and pastry arts. EatingWell's Editorial Guidelines Updated on December 4, 2023 Tested by Julia Levy Tested by Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Active Time: 1 hr 10 mins Total Time: 1 hr 55 mins Servings: 8 servings Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Nutrition Notes Are Potatoes Good for You? Potatoes tend to get a bad rap due to their carbohydrate content, but spuds are full of nutrition, including fiber and potassium. They also contain resistant starch, a special type of carb that resists digestion and provides food for your beneficial gut bacteria. Is This Dish Vegetarian-Friendly? Yes, this dish is vegetarian-friendly. If you're vegetarian, make sure to choose Parmesan cheese that is labeled as vegetarian. Some Parmesan cheeses contain animal rennet, which is not vegetarian. Photographer: Jen Causey, Food Stylist: Lauren Odum, Prop Stylist: Julia Bayless Tips from the Test Kitchen What Type of Potatoes Are Best for a Potato Galette? We recommend using Yukon Gold potatoes, which are thin-skinned potatoes with yellow flesh and buttery flavor. They have a creamy yet firm texture that falls between starchy russets and waxy red potatoes. They’ll crisp up well and hold their shape after baking. What Is the Benefit of Using Cornstarch? The cornstarch-and-Parmesan mixture acts as a binder to hold the potato slices together, keeping them from sliding around when slicing the galette. What Can I Serve with the Potato Galette? Serve this beautiful side dish with roast chicken, roasted beef tenderloin, pork loin roast or prime rib for your next dinner party. The potato galette also pairs well with a simple green salad for a delicious weeknight meal. Frequently Asked Questions Can You Make Potato Galette Ahead of Time? Yes, you can make the potato galette ahead, cool it completely, then refrigerate in an airtight container for up to 4 days. For the best results, reheat it in a 350°F oven until warmed through and crisp. Additional reporting by Carrie Myers and Jan Valdez Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) Ingredients 2 pounds medium unpeeled Yukon Gold potatoes, scrubbed and sliced about ⅛-inch thick (about 5½ cups) 1/4 cup grated Parmesan cheese 1 tablespoon cornstarch 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, melted, divided 1/2 cup finely chopped sweet onion 3 large cloves garlic, minced 1 tablespoon chopped fresh thyme, plus more for garnish 3/4 teaspoon chopped fresh rosemary, plus more for garnish 3/4 teaspoon grated lemon zest Directions Preheat oven to 425°F. Arrange potato slices in a single layer between sheets of paper towels; pat dry. Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) Stir Parmesan, cornstarch, salt and pepper together in a small bowl. Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over medium heat. Add onion and garlic; cook, stirring constantly, until softened but not browned, 2 to 3 minutes. Stir in thyme, rosemary and lemon zest. Transfer the mixture to a heatproof medium bowl, making sure there are no onions left in the pan. Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) Grease the bottom and sides of the pan with 1 tablespoon butter. Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) Layer one-fourth of the potato slices in overlapping concentric circles in the bottom of the pan. Spoon and spread one-third of the onion mixture over the potatoes, coating all the slices in oil; sprinkle evenly with one-third of the Parmesan mixture. Repeat the layers twice; top with the remaining potato slices, arranging in overlapping concentric circles. Brush the top with the remaining 1 tablespoon butter. Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) Cook over medium-high heat for 5 minutes, giving the pan a quarter turn occasionally. Remove from heat; cover tightly with foil. Transfer to the oven; bake for 25 minutes. Remove from the oven; wearing oven mitts, carefully press down on the foil to compress the potato mixture into an even layer. Remove and discard foil. Bake, uncovered, until the potatoes are tender and the bottom is golden brown, 20 to 30 minutes. Loosen the edges and bottom using a small spatula; gently shake the pan to loosen the galette. Carefully invert the galette onto a serving platter. Garnish with additional thyme and rosemary, if desired. Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist) To make ahead: Refrigerate in an airtight container for up to 4 days. To reheat, loosely wrap desired portion in foil. Bake at 350°F until heated through, about 15 minutes, uncovering during the last 5 minutes of cooking. EatingWell.com, October 2023 Rate It Print Nutrition Facts (per serving) 212 Calories 10g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 (3-inch) slice Calories 212 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 3g 10% Total Sugars 2g Protein 4g 8% Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 14mg 5% Vitamin A 47µg Vitamin C 13mg 14% Vitamin D 0µg Vitamin E 1mg 6% Folate 35µg Vitamin K 6µg Sodium 334mg 15% Calcium 51mg 4% Iron 1mg 8% Magnesium 35mg 8% Potassium 638mg 14% Zinc 1mg 5% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved