Roasted Garlic and Caramelized Onion Potato Galette

potato galette on a platter with rosemary

The Spruce / Leah Maroney 

  • Total: 80 mins
  • Prep: 25 mins
  • Cook: 55 mins
  • Yield: 1 galette (8 servings)

Potato galette is an irresistibly crispy tart that goes perfectly alongside roast chicken, beef tenderloin, or ham. The word galette is French and simply means "flat cake." It’s a term that incorporates lots of different dishes like thin rustic pies as well as layered starch-based cakes like this potato one. Serve for dinner, lunch, or as a brunch side dish.

We found that regular butter works great, but if you want to take extra caution to avoid burning the bottom of your galette, you can use clarified butter. You can also up the flavor by using duck fat in place of the butter. This recipe includes roasted garlic and caramelized onions, but if you are running short on time, you can simply use sliced onions and minced garlic. The flavors of the garlic and onion will be more intense and less sweet, but just as delicious.

Ingredients

  • 2 1/2 pounds Yukon gold potatoes
  • 10 tablespoons salted butter (melted and divided)
  • 2 medium onions (sliced)
  • 1 1/2 teaspoon salt (divided)
  • 6 cloves garlic (roasted and minced)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 cup Asiago cheese (grated)
  • 1/4 cup Parmesan cheese (grated)
  • Garnish: fresh rosemary, sour cream, Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    ingredients for potato galette on a marble cutting board
    The Spruce / Leah Maroney
  2. Position the oven rack to the lowest position in your oven. Preheat to 425 F. Slice the potatoes to 1/8 inch thick using a mandoline or a very sharp knife. 

    thinly sliced yukon gold potatoes
    The Spruce / Leah Maroney
  3. Place the sliced potatoes into a bowl of cold water. Stir the potatoes around and allow to sit for 10 minutes. 

    potato slices soaking in a bowl of cold water
    The Spruce / Leah Maroney 
  4. Remove the potatoes from the water and place in a colander to drain. Spread the potatoes onto a paper towel-lined baking sheet and pat dry. Allow to sit for another 15 minutes or so, until as dry as possible. 

    potato slices drying on a paper towel lined pan
    The Spruce / Leah Maroney 
  5. While the potatoes are drying, add 2 tablespoons of the butter to a 10-inch cast-iron skillet. Heat on medium-high heat and add the sliced onion and 1 teaspoon of salt. Saute until soft and caramelized, about 12 minutes. Remove the onions from the pan and set aside. 

    caramelized onions in a cast iron pan
    The Spruce / Leah Maroney 
  6. Whisk together 7 tablespoons of the butter and the roasted garlic, cornstarch, garlic powder, remaining 1/2 teaspoon salt, and black pepper in a large bowl. 

    melted butter whisked with roasted garlic and seasonings
    The Spruce / Leah Maroney 
  7. Toss the potatoes with the butter and garlic mixture until they are completely coated. 

    potato slices tossed with butter and seasonings
    The Spruce / Leah Maroney
  8. Add the remaining 1 tablespoon of butter to the same cast-iron skillet. Swirl the butter to coat the bottom of the pan completely. 

    butter melted in a cast iron pan
    The Spruce / Leah Maroney 
  9. Place one slice of potato in the center of you skillet, working in a circle, start adding more potato slices, slightly overlapping them until you have a full circle formed over the bottom of the pan.

    Combine the Asiago and Parmesan cheeses. Sprinkle some of the cheese and some of the caramelized onion over the top of the potatoes.

    potato slices covered in onions and cheese
    The Spruce / Leah Maroney
  10. Repeat with another circular layer of potatoes and then more cheese and onions. Continue until you have used all of your potatoes and cheese. Try to keep the layers as even as possible in thickness. 

    layered potato slices and onions and cheese
    The Spruce / Leah Maroney 
  11. Heat the skillet over medium-high heat for five minutes. Coat the top of the potatoes with nonstick cooking spray and place a piece of parchment paper or aluminum foil over the top so it completely covers the surface. Add another pan on top and weigh it down with beans, weights, or even bricks. 

    weighted pan over the top of potato filled pan
    The Spruce / Leah Maroney 
  12. Place the skillet on the lowest rack of the oven and bake for 25 minutes. 

  13. Remove the top pan, weights, and foil from the potatoes. Return the skillet to the oven and cook for another 15 minutes on a rack close to the top. The tops of the potatoes should be golden brown in color and then potatoes should feel tender when pricked with a fork. 

    potato galette toasted on the top
    The Spruce / Leah Maroney
  14. Place the skillet on the stovetop one more time. Heat to medium-high heat and cook for about 2 minutes, gently shaking the pan to release the sides of the galette. 

    Remove from the heat and allow to cool for about five minutes. Loosen the edges of the galette with a sharp knife and carefully flip the skillet over (think upside-down cake). Remove the skillet from the top of the potatoes.

    flipped over potato galette
    The Spruce / Leah Maroney
  15. Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese. 

Recipe Tags: