PARTNER POST: The humble potato adapts beautifully to countless dishes, carrying flavors from many cuisines. Let your creativity shine with this adaptable ingredient.
This savory potato galette is elevated with sautéed shallots, fresh herbs and a blend of Gruyère and Parmesan—true winter comfort that looks and tastes refined.
By Liz Berg
Potatoes are one of the most versatile ingredients in the kitchen. They appear worldwide in everything from gnocchi and dumplings to shepherd’s pie. Inspired by French techniques for layered tarts, I developed a savory potato galette that layers thin slices of Yukon Gold potatoes with fragrant herbs, melted Gruyère and a touch of Parmesan. The result is a rustic yet elegant side dish that pairs well with roasted meats, a winter salad, or simply a bowl of soup.
Potatoes are economical, widely available and nourishing, which makes them ideal for experimenting in the kitchen. This galette relies on simple ingredients and straightforward technique to achieve a golden, slightly crisp top with tender, flavorful potato layers beneath.
Two Cheese Potato Galette
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Author: Liz Berg
Total Time: 65 minutes
Yield: Serves 4
Diet: Omnivore
Description
This two-cheese potato galette layers thin rounds of potatoes with sautéed shallots, fresh rosemary and thyme, and a generous scattering of Gruyère and Parmesan. Baked in an ovenproof skillet, the galette develops a crisp, golden top while the interior remains tender. It’s an elegant side that’s straightforward to prepare and impressive to serve.
Ingredients
- 1 tsp minced fresh rosemary
- 0.5 tsp minced fresh thyme
- 0.25 cups (59 ml) butter
- 1 medium shallot, minced
- 1 lbs (454 g) Yukon Gold potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6–8 tbsp grated Gruyère cheese
- 3 tbsp Parmesan cheese
Instructions
- Preheat the oven to 400°F (204°C).
- Combine the minced rosemary and thyme in a small bowl and set aside.
- Melt the butter and brush some over an ovenproof 10-inch skillet; reserve the remaining butter for brushing the potato surfaces as you assemble the galette.
- Sauté the minced shallot in a little butter until softened and translucent. Remove from heat and let cool briefly.
- Brush the skillet again with butter. Using thinly sliced potatoes, arrange the slices from one potato in overlapping concentric circles to form the first layer. Brush the surface of the arranged potatoes with butter, season lightly with about 1/2 teaspoon kosher salt and a grating of black pepper. Evenly sprinkle half of the herb mixture and half of the sautéed shallots, then scatter about 2 tablespoons of Gruyère and 1 tablespoon of Parmesan over the layer.
- Repeat the layering process with the remaining potatoes, dividing the herbs, shallots and cheeses so that the topmost layer finishes with cheese.
- Cover the skillet with foil and bake for 30 minutes to allow the potatoes to steam and begin to soften.
- Remove the foil and continue baking for about 15 minutes more, or until the top is golden and the potatoes are tender when pierced with a knife.
- Let the galette rest for a few minutes, then cut into wedges and serve warm.
Notes
- If you prefer a slightly sharper profile, blend sharp and mild cheeses; cheddar varieties can substitute for Gruyère if needed, though the overall flavor will change.
- To avoid a soggy texture, pat potato slices dry after washing. Even, thin slices (about 1/8 inch) promote uniform cooking and a pleasant mouthfeel.
- Leftovers keep well refrigerated for up to three days and reheat nicely in a 350°F oven until warmed through and crisp on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Protein: 8 g
Frequently Asked Questions
What type of potatoes are best for this galette?
Choose Yukon Gold for a creamy interior and thin crisping edges, or Russets if you want a drier, crisper result—both work well depending on your texture preference.
Can I swap Gruyère for another cheese?
Yes. Emmental or a mild cheddar are reasonable substitutes; each will alter the final flavor slightly, but they still melt nicely and complement the potatoes.
How do I make sure the potato layers cook evenly?
Slice the potatoes thinly and consistently—about 1/8 inch thick—and arrange them in even overlapping layers so heat penetrates uniformly during baking.
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