Cast Iron

Potato and Thyme Galette

January 22, 2015
1 Ratings
  • Serves 2-4
Author Notes

This potato galette is simplicity at its best. The potatoes are sliced thin and arranged in layers with butter, cream, and thyme in a cast iron skillet. Once cooked, the outer layers become crispy and brown, leaving the inner layers delicate and soft. It is delicious served alongside eggs for breakfast, or as a side dish to a hearty winter meal. Or, serve it topped with some lightly dressed mixed greens as a light lunch for two. —julia johnson

What You'll Need
  • 2 medium-sized russet potatoes, scrubbed but not peeled
  • 4 teaspoons heavy cream
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons minced fresh thyme
  • salt and pepper to taste
  1. Preheat the oven to 450 degrees.
  2. Using a mandolin, slice potatoes into thin medallions (about 1/8-inch or less). In a small bowl, mix together the extra virgin olive oil and melted butter.
  3. In a cast iron skillet, arrange just enough potato slices to cover the bottom in a circular pattern (overlapping slightly). Drizzle the first layer with a portion of the butter and oil mixture, heavy cream, fresh thyme, and season with salt and pepper. Continue to layer the potato slices in a circular pattern, topping each layer with a drizzle of butter and oil, heavy cream, fresh thyme, and salt and pepper, until you have used all of the slices (should be about 4-5 layers). Top the final layer with the remaining butter/oil and thyme, and season with salt and pepper.
  4. Place the skillet over high heat and cook for 5 minutes.
  5. Place covered skillet in preheated oven and top with another cast iron skillet or weighted cake pan. (The point here is to make sure the galette is weighted down heavily - this creates a thick, golden crust on the bottom). Bake for 25 minutes.
  6. Remove pan from oven and allow to cool for 5 minutes.
  7. Carefully invert the galette onto a cutting board, finish with a sprinkling of flaked salt and fresh thyme and cut into wedges to serve.

See what other Food52ers are saying.

  • Seaward
  • julia johnson
    julia johnson
  • UncleBen1630

4 Reviews

Seaward October 4, 2015
In the instructions it says to mix the extra virgin olive oil with the melted butter but the olive oil isn't in the ingredients ... how much?
UncleBen1630 March 10, 2015
How does one weigh down a covered skillet?
julia J. March 10, 2015
There are a few different ways - personally, I like to use another cast iron skillet, which I just place on top of the foil. If you don't have a second cast iron skillet, you could also use a cake pan filled with pie weights. Hope this helps!
UncleBen1630 March 11, 2015
Yes, Julia, thanks ... I thought instruction #5 mean cover with a lid, not foil. This sounds very tasty, I will be trying it definitely. :-)