Potato and Gruyere Galette - a flaky pastry topped with thinly-sliced potatoes and Gruyere cheese. Serve as a side dish or for brunch.
I often serve potatoes with dinner so I'm always looking for new ways to serve up the dependable spud. Potato and Gruyere Galette is a savory pastry topped with thinly sliced potatoes and Gruyere cheese. This delicious buttery pastry will help you step up your side dish game for sure and is also the perfect addition to a brunch menu.
What is a Galette?
A galette is a free-formed rustic tart. Coming from the French word galet meaning a smooth, flat pebble, a galette consists of pastry dough formed flat and topped with sweet or savory ingredients. The edges of the dough are often folded over the sides of the toppings in a rustic manner.
Galettes are often associated with having sweet toppings like apples or berries, but savory versions are popular too. Savory galettes are versatile because they can be served as side dishes, appetizers, or as additions to brunch menus.
Ingredients in Potato and Gruyere Galette
- Pie dough - I recommend using homemade pie dough for this recipe. This galette only has a few ingredients so each ingredient needs to shine. I use salted butter and black pepper in the dough to contribute to the savory flavor.
- Potatoes - I prefer white new potatoes for their texture and thin peel. I like leaving the peel on for ease and presentation.
- Cheese - Gruyere is one of my favorite cheeses to pair with potatoes. It melts well and has great flavor. Fontina is another delicious option.
How to prepare
- Prepare the pie dough. This can be done 1-2 days ahead of time. Keep refrigerated and then let the dough sit for 10-15 minutes before rolling out. Roll the dough out into a 12-14 inch circle. Transfer the dough to a parchment-lined baking sheet.
- Layer half of the shredded cheese on the dough, leaving a 1 to 1 ½ inch border.
- Top with the sliced potatoes, arranging in concentric circles and overlapping the potatoes slightly. A mandoline makes easy work of thinly slicing the potatoes, but a sharp knife can also be used.
- Top with the remaining cheese and season with salt and pepper. Fold the edges of the dough over the potatoes in a rustic fashion. Brush the edges with cream and sprinkle with coarse salt.
- Bake until golden brown, garnish with fresh herbs and serve.
How to serve
- Slice into wedges and serve as a side dish. This galette looks impressive and will elevate any weeknight meal to something extra special.
- Cut into squares and serve as an appetizer.
- Serve for brunch alongside scrambled eggs or as part of a brunch buffet.
This galette is easy and delicious - a simple way to add something special to your normal dinner routine.
Potato and Gruyere Galette
- ½ cup salted butter (cold and cut into cubes)
- 1 ½ cups all-purpose flour
- pinch of salt
- ½ teaspoon black pepper
- 4-5 tablespoons ice water
- 2 medium white new potatoes
- 1 ½ cups shredded Gruyere cheese
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon heavy cream (for brushing on the edges of the pastry)
- coarse salt (for sprinkling on the edge of the pastry)
- parsley or chives (for garnish)
- In a large mixing bowl, combine the flour, salt, pepper, and cubed butter. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Add the ice water to the flour mixture, starting with 2-3 tablespoons. Stir the dough and continue adding water one tablespoon at a time until the dough just comes together. Form the dough into a disk and wrap in plastic wrap. Chill the dough for 30 minutes or overnight.
- Preheat the oven to 375 degrees.
- Using a mandoline or a sharp knife, cut the potatoes into very thin slices. Add the potatoes to a bowl of cold water and set aside.
- Roll out the dough into a circle about 12-14 inches in diameter. (If the dough was chilled overnight, let the dough sit at room temperature for 10-15 minutes before rolling.) Transfer the dough to a parchment-lined baking sheet.
- Drain the potato slices and pat dry with a paper towel. Spread one-half of the cheese on the dough, leaving a 1 to 1 ½ inch border. Top with potato slices, overlapping slightly. Top the potatoes with the remaining cheese. Sprinkle with salt and pepper.
- Fold the edges of the pastry over the toppings to form a rustic crust. Brush the edges of the pastry with cream or an egg wash. Sprinkle the edges with coarse salt.
- Bake 45 - 50 minutes until golden brown around the edges. Cool for 5 minutes before cutting into wedges and serving.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.