Yukon Gold Gruyère Galette

Total Time
Prep 15 mins
Cook 40 mins

I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary. For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipewill fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.

Ingredients Nutrition


  1. Combine the shallots and 3 tablespoons of the oil in a small saucepan and bring to a simmer over medium heat; Reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 minutes; Remove from the heat and let cool completely (about 25 minutes at room temperature; cool them more quickly in the refrigerator if you like).
  2. Heat the oven to 400°F; Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 teaspoon olive oil or spray with olive-oil spray; Put the tart pan on a rimmed baking sheet lined with foil.
  3. Slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife; Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes.
  4. Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly; Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes.
  5. Sprinkle the potatoes with salt and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all; Repeat, until you have four layers of potatoes; Top the last layer with any remaining cheese.
  6. Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 minutes; The bottom will be crisp and the sides brown.
  7. Let the galette cool for 10 or 15 minutes in the pan; It will then be cool enough to handle but still plenty hot inside for serving; Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up; Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom; Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.
Most Helpful

Very, very tasty. I used a 9 inch circular pyrex pan which meant I had to layer this 3 times instead of 4. I also used Jarlesberg cheese as a substitute for the Gruyere which I could not find. Like Kittencal, I thought breaking out my new mandoline would make the cutting go faster. I let it cook 50 minutes and I couldn't say the bottom or sides came out as described, but that could be because I used a pyrex pan instead of a tart pan (whatever that is, LOL). I don't really care how it comes out anyway as long as it tastes good, and this was quite good, thanks!

Kumquat the Cat's friend July 01, 2006

Oh God this was just so good! I just baked this in an 11x7-inch pan and served it from the baking dish. Having a mondoline saves a lot of time as the potatoes have to be sliced very thinly. I sprinkled some fresh minced garlic on top of the potatoes before the cheese, and used lots of black pepper, I did not have a lot of Gruyere cheese so I mixed cheddar with the Gruyere. This is going into my favorites cookbook, a definate repeater, so good! Thanks Cheryl for a fantastic potato recipe!...Kitten:)

Kittencal@recipezazz January 10, 2006