Potato and Thyme Galette

By julia johnson
January 22, 2015
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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

Serves: 2-4

  • 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.

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