Description
This Cheesy Potato Chive Galette features thinly sliced Yukon Gold potatoes layered over a flaky pie crust with melted Gruyère and sharp cheddar cheeses, finished with fresh chives. Rustic yet elegant, it is perfect for brunch, lunch, dinner, or as a stunning side dish for special occasions.
Ingredients
For the Galette
- 1 sheet refrigerated pie crust or puff pastry, thawed
- 1 lb Yukon Gold potatoes, thinly sliced
- 1 tbsp olive oil
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded sharp cheddar cheese
- 3 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Finishing
- 1 egg, beaten (for egg wash)
- Extra chives for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Crust: Roll out the pie crust or puff pastry into a 12-inch circle and place it on the prepared baking sheet, ensuring an even thickness for uniform baking.
- Toss Potatoes: In a bowl, toss the thinly sliced Yukon Gold potatoes with olive oil, garlic powder, salt, and black pepper, ensuring all slices are evenly coated for enhanced flavor.
- Layer Cheese: Sprinkle half of the shredded Gruyère and sharp cheddar cheeses over the center of the pastry, leaving a 2-inch border around the edges to allow folding.
- Arrange Potatoes: Arrange the potato slices in overlapping circular layers over the cheese, creating an attractive, rustic pattern.
- Add Toppings: Sprinkle the remaining Gruyère and cheddar cheese evenly over the potatoes, followed by the finely chopped fresh chives for brightness and flavor.
- Fold Edges: Carefully fold the edges of the pastry over the filling, pleating as needed to encase the potatoes and cheese, forming a rustic galette shape.
- Apply Egg Wash: Brush the exposed pastry edges with the beaten egg to achieve a glossy, golden-brown finish during baking.
- Bake Galette: Bake in the preheated oven for 35 to 40 minutes or until the crust is golden brown and the potatoes are tender when pierced with a fork.
- Cool and Garnish: Allow the galette to cool for 5 to 10 minutes before slicing. Garnish with additional fresh chives, then serve warm.
Notes
- A mandoline slicer helps achieve evenly thin potato slices for uniform cooking.
- Substitute Swiss cheese, fontina, or mozzarella for Gruyère for varied flavor profiles.
- For extra flavor complexity, add caramelized onions between the potato layers.
- Best served warm, but leftovers reheat well in the oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
