These crispy, golden potato rounds layered with creamy Boursin, sharp Parmesan, and fragrant thyme create a French-inspired tart that looks like it came straight from a Parisian bistro. I first tried a potato galette at a small café in my neighborhood, and the way those paper-thin slices melted together under that buttery, flaky crust completely changed how I thought about potatoes.
The best part? It's surprisingly simple to make at home with ingredients you probably already have, and it pairs beautifully with light dinner recipes like my Easy Parmesan Asparagus Pastry Twists Recipe or a fresh green salad.
Why You'll Love This Potato Galette Recipe
This French Potato Galette looks impressive but doesn't require fancy techniques or hard-to-find ingredients. The homemade dough comes together in a food processor in minutes, and the filling is just potatoes, cheese, and herbs tossed in a bowl. You get crispy edges, creamy layers, and a buttery crust that shatters when you cut into it.
It works as an elegant appetizer for guests or as a vegetarian main dish alongside a simple salad. The flavors are rich but not heavy, and the thyme adds a subtle earthiness that makes the whole thing feel cozy and French without being fussy. Plus, it reheats beautifully, so leftovers taste just as good the next day.
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Ingredients For Potato Galette
Here's what you'll need to make this rustic Potato Galette with herbs and cheese.
See Recipe Card Below This Post For Ingredient Quantities
Galette Dough
- Flour: Forms the structure of the crust and keeps it tender and flaky when combined with cold butter.
- Unsalted butter: Creates the flaky, golden layers in the pastry. Using frozen butter and pulsing it quickly prevents the dough from becoming greasy.
- Egg yolks: Bind the dough together and add richness without making it too heavy.
- Kosher salt: Balances the sweetness and enhances the savory flavors in the crust.
- Granulated sugar: Just a touch to balance the salt and help the crust brown beautifully.
- Thyme leaves: Adds a subtle herbal note that complements the potatoes perfectly.
- Ice cold water: Brings the dough together without warming the butter, which is key for a flaky texture.
Potato Filling
- Shallots: Milder and sweeter than onions, they add a delicate flavor that doesn't overpower the potatoes.
- Unsalted butter: Used to sauté the shallots until soft and slightly caramelized.
- Kosher salt: Seasons the potatoes and brings out their natural sweetness. It's divided between the shallots and the potato mixture.
- Yukon Gold potatoes: Their creamy texture and buttery flavor make them ideal for this dish. Thinly slicing them helps them cook evenly and creates beautiful layers.
- Olive oil: Coats the potatoes and helps them brown in the oven.
- Thyme leaves: Adds fresh, earthy flavor that pairs beautifully with potatoes and cheese.
- Parmesan cheese: Brings a sharp, nutty flavor that complements the creamy Boursin.
- Grainy mustard: Adds a subtle tang and helps bind the filling together.
- Boursin cheese: This creamy, herb-flecked cheese melts into the potatoes and creates rich pockets of flavor throughout the galette.
How To Make Potato Galette
Follow these simple steps to make your golden baked Potato Galette from scratch.
Step-by-Step Directions
Preheat oven: Set your oven to 375ºF (190ºC) so it's ready when you assemble the galette.
Make the dough: Add the flour, sugar, salt, thyme, and frozen butter cubes to a food processor. Pulse until the mixture looks crumbly with pea-sized butter pieces scattered throughout. Add the egg yolks and ice water, then pulse just until the dough starts to clump together and looks like wet sand.
Chill the dough: Turn the dough out onto a lightly floured surface and gently shape it into a flat disk. Wrap it tightly in plastic wrap and refrigerate for 30 to 45 minutes. This rest time lets the gluten relax and makes the dough easier to roll.
Prepare filling: While the dough chills, melt the butter in a medium skillet over medium heat. Add the sliced shallots and ½ teaspoon of salt, then cook for about 5 minutes, stirring occasionally, until they're soft and lightly golden. Set them aside to cool.
Prepare potatoes: Use a mandolin slicer to cut the potatoes into thin, even rounds about ⅛ inch thick. Rinse the slices under cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.
Combine filling: In a clean bowl, toss the dried potato slices with olive oil, the remaining 1 teaspoon of salt, the cooked shallots, thyme leaves, shredded Parmesan, and grainy mustard. Mix gently until everything is evenly coated.
Roll out dough: Place the chilled dough on a sheet of parchment paper. Starting from the center, roll it out into a circle about 14 inches across. Don't worry if the edges aren't perfect that's the beauty of a rustic galette. Transfer the parchment with the dough onto a baking sheet.
Assemble galette: Crumble or spread the Boursin cheese over the center of the dough, leaving about a 2-inch border all around. Arrange the potato mixture on top of the cheese, overlapping the slices slightly. Fold the edges of the dough up and over the filling, pleating and pressing gently as you go around the circle.
Brush with egg wash: Whisk one egg yolk with a tiny splash of water, then use a pastry brush to coat the folded crust edges. This creates a beautiful golden shine when it bakes.
Bake: Slide the baking sheet into the oven and bake for 35 to 40 minutes, until the crust is deep golden brown and crispy, and the potato edges are starting to curl and brown.
Cool and serve: Let the galette rest on the baking sheet for about 5 minutes, then transfer it to a cooling rack. Slice into wedges and serve warm, maybe with a simple arugula salad or alongside Healthy Shredded Tofu Wraps Recipe for a lighter meal.
Equipment For Potato Galette
Having the right tools makes this elegant Potato Galette much easier to put together.
Peeler: For removing the potato skins quickly and evenly.
Mandolin slicer: Essential for getting those perfectly thin, uniform potato slices. If you don't have one, a very sharp knife and a steady hand can work, but a mandolin makes the job much faster.
Baking sheet: A sturdy, flat baking sheet holds the galette as it bakes and helps the bottom crust get crispy.
Food processor: Cuts the butter into the flour in seconds and makes the dough come together without overworking it.
Rolling pin: For rolling out the dough into an even circle.
Parchment paper: Prevents sticking and makes it easy to transfer the rolled dough to the baking sheet.
Pastry brush: For applying the egg wash to get that glossy, golden finish on the crust.
Medium skillet or sauté pan: Used for cooking the shallots until soft and fragrant.
Substitutions and Variations
You can adapt this savory Potato Galette pastry to what you have on hand or your personal taste.
Different potatoes: Russet potatoes work if you prefer a fluffier texture, though they won't be quite as creamy as Yukon Golds. Red potatoes also work well and add a slightly firmer bite.
Cheese options: If you don't have Boursin, try cream cheese mixed with fresh herbs, or use crumbled goat cheese for a tangier flavor. Gruyère or sharp cheddar can replace the Parmesan.
Herb swaps: Fresh rosemary or oregano can replace the thyme if that's what you have in your garden. Just use a bit less rosemary since it's stronger.
Add vegetables: Thinly sliced leeks, caramelized onions, or roasted garlic would all be delicious layered in with the potatoes.
Make it vegan: Use a vegan butter substitute in the dough and replace the cheeses with cashew cream or a plant-based cheese alternative.
Storage and Reheating Tips
This Potato Galette keeps well and tastes great the next day.
Refrigerator: Store leftover slices in an airtight container in the fridge for up to 3 days. The crust will soften a bit, but the flavors stay delicious.
Reheating: Warm slices in a 350ºF oven for about 10 minutes to crisp up the crust again. You can also reheat in an air fryer for 5 to 7 minutes for extra crispiness. Avoid the microwave if you want to keep the crust flaky.
Freezing: You can freeze the unbaked, assembled galette for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil, then bake from frozen, adding about 10 extra minutes to the baking time.
Make ahead: The dough can be made up to 2 days in advance and kept wrapped in the fridge. You can also prep the potato filling a few hours ahead and assemble everything right before baking.
Pair it with roasted chicken or Delicious Prawn And Chorizo Pasta Recipe for a more substantial meal. The earthy potato flavors complement both light and rich main dishes.
Expert Tips
These tips will help you make the most beautiful and delicious herb and cheese potato galette every time.
Keep everything cold: Cold butter is the secret to a flaky crust. If your kitchen is warm, chill the flour and food processor bowl for a few minutes before starting.
Don't skip the rinse: Rinsing the sliced potatoes removes excess starch and prevents them from sticking together. Just make sure to dry them thoroughly afterward.
Overlap the slices: Arranging the potato slices in overlapping layers creates a prettier presentation and helps them cook more evenly.
Use parchment paper: Rolling the dough on parchment makes it easy to transfer to the baking sheet without tearing or stretching.
FAQ
What is a potato galette?
A potato galette is a rustic French tart made with thinly sliced potatoes arranged on a buttery pastry crust, then folded into a free-form shape and baked until golden. It's simpler than a traditional Potato Galette because there's no pan or fancy crimping just fold the edges over the filling and let the oven do the work. The potatoes get tender and creamy inside while the crust turns crispy and flaky.
How to cook potato galette?
Start by making a simple pastry dough and chilling it while you prepare the filling. Slice your potatoes thin using a mandolin, rinse and dry them, then toss with cheese, herbs, and seasonings. Roll out the chilled dough, spread the filling in the center, fold the edges over, brush with egg wash, and bake until golden. The whole process takes about an hour and twenty minutes, including chill time, but most of that is hands-off.
What is a galette?
A galette is a French term for a flat, round, free-form pastry that can be sweet or savory. Unlike pies or tarts that are baked in pans with perfectly crimped edges, galettes are rustic and casual you just fold the dough over the filling in a rough circle. Sweet galettes often feature fruit, while savory versions use vegetables, cheese, or herbs. They're forgiving and don't require perfect technique, which makes them great for home cooks.
What is pomme galette?
Pomme Potato Galette is simply the French term for potato galette. "Pomme" means apple in French, but "pomme de terre" (apple of the earth) means potato. So when you see "pomme galette" on a French menu, it's referring to this same rustic potato tart. It's sometimes called "galette de pommes de terre" to be more specific.
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Pairing
These are my favorite dishes to serve with Potato Galette
Potato Galette
Ingredients
Galette dough:
- 1 ½ cups all-purpose flour cold, for flaky dough
- ½ cup unsalted butter frozen, cut into small cubes
- 2 large egg yolks room temperature
- 1 teaspoon kosher salt for flavor
- 1 ½ tablespoons granulated sugar balances savory
- 1 tablespoon fresh thyme leaves finely chopped
- 3 tablespoons ice-cold water to bind dough
Potato filling:
- 2 medium shallots thinly sliced
- 2 tablespoons unsalted butter for sautéing
- 1 ½ teaspoons kosher salt divided, for seasoning
- 2 medium Yukon Gold potatoes thinly sliced ⅛-inch rounds
- 1 tablespoon olive oil to coat potatoes
- 1 tablespoon fresh thyme leaves for flavor
- ½ cup Parmesan cheese freshly shredded
- 1 tablespoon whole grain mustard for tang
- 5 ounces Boursin cheese soft, creamy
Egg wash:
- 1 large egg yolk beaten, for brushing crust
Instructions
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Combine the flour, sugar, salt, thyme, and cold butter in a food processor. Pulse until the mixture forms pea-sized crumbs.
- Add the egg yolks and ice-cold water to the mixture and pulse until the dough comes together but remains slightly crumbly.
- Transfer the dough to a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 30 minutes.
- While the dough chills, heat butter in a skillet over medium heat. Add shallots and ½ teaspoon salt, sautéing until soft, about 5 minutes.
- Rinse potato slices in cold water, then pat dry thoroughly with a kitchen towel.
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In a large bowl, toss the potato slices with olive oil, 1 teaspoon salt, cooked shallots, thyme, Parmesan, and mustard until evenly coated.
- Remove dough from the fridge and place on parchment paper. Roll into a 14-inch circle, keeping thickness uniform.
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Place the Boursin cheese in the center of the dough, then mound the potato filling on top, leaving a 2-inch border.
- Fold the edges of the dough over the filling, overlapping slightly and pressing gently to seal.
- Brush the exposed crust with the beaten egg yolk using a pastry brush.
- Bake at 375°F (190°C) for 35–40 minutes, until the crust is golden and crisp.
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Let the galette cool on a wire rack for 5 minutes before slicing.
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