Potato Galette

"A very simple basic galette from one of our National supermarkets as part of a Christmas feast, though I think it is a dish you could serve at any time of the year. Also instead of red potatoes or desiree, you could use pontiacs. Preparation time could vary depending on whether you use a mandolin or food process or cut the potatoes with a knife."
photo by Coasty photo by Coasty
photo by Coasty
Ready In:
1hr 50mins




  • Preheat oven to 200C or 180C fan forced.
  • Brush a 20cm springform pan with melted and then combine the remaining butter and garlic in a small bowl.
  • Peel potatoes and slice as thin as possible (would suggest a mandolin or food processor).
  • Make a layer of potatoes in the base of the pan, overlapping slightly and brush with some garlic butter and season lightly with salt and freshly ground black pepper.
  • Repeat layers, brushing each with garlic butter and seasoning with the salt and pepper every couple of layers.
  • When you have made the final layer, press down to compact the potato, before giving a final brush of butter.
  • Stand pan on a baking tray, cover with foil and bake for 1 hour, uncover pan and cook for a further 30 minutes or until potato is tender and the top is a golden brown.
  • Run a knife around the inside of the pan and release the sides and cut into wedges to serve.

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  1. Good simple potato dish, but very moreish. Thanks for posting I'mPat. Made for December 2010 Aus/NZ Recipe Swap.


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