Potato Galette Gets Gruyere’d

by Kelly on June 3, 2010   

The perfect combination of crusty and creamy

This has to be one of my favorite ways to make potatoes. The whole family loves it, too, since it looks like pie. There is a decided pie-bias in this house — Daughter #1 requires it instead of birthday cake. This method avoids the cream and butter of mashed potatoes (not that I don’t love them, any day of the week) and it can be varied according to what’s on hand, in the garden, or in the imagination. The one I’ve made here is almost a stovetop potatoes au gratin, since I’ve used gruyere. I didn’t add cream, but one of these days I just might.

Gruyere has such a nice, mellow nutty flavor that pairs beautifully with potatoes

Typically a galette is a free-form tart made with a crust of some sort, a quick, low-skill wrap-up of crust and filling. It has come to also refer to a pile of potatoes in a pan, cooked enough to have a crust and resemble a pie. It’s a wonderful side to roasted meat or sausages, or with a fried egg on top for breakfast or brunch. Even by itself it’s a hearty dish.

Potato Galette with Gruyere | 4 to 6 servings

I like a basic Russet for the galette, since it browns nicely and gets tender and melting on the inside.

3 large baking potatoes, such as Russets
1/4 pound gruyere
1/2 white onion, minced
5 to 7 fresh sage leaves
1 tablespoon olive oil
Salt and freshly ground black pepper

Thoroughly rinse and pat dry the potatoes. With a sharp knife, thinly slice into rounds.

The trick to nice slices is a sharp knife -- put an edge on yours just before slicing, or use a mandoline slicer

Grate the gruyere. Mince the onions, and chop the sage leaves.

The onions and sage give the potato pie a rustic depth

Heat the olive oil in a large pan, preferably non-stick. Using a little more than a third of the potato slices, make the first layer.

Start from the center and work your way to the outer edge

When the first layer is complete, press firmly on the layer to flatten it. Distribute half the onion, cheese and sage over the first layer. Sprinkle liberally with salt and pepper.

This helps to press the potatoes flat onto the pan, making a nice even crust on the bottom -- which becomes the top!

Distribute the onions evenly over the layer

Again, a nice even distribution

Using half of the remaining potatoes, make another layer. Press to flatten. Distribute the remaining onion, cheese and sage over the layer, and sprinkle with salt and pepper.

This is the second potato layer

And this is the remaining cheese, onion and sage

Make a final potato layer and press firmly. Sprinkle with salt and pepper.

Potatoes absorb salt, especially, like a sponge

Cover the pan and cook the potatoes over medium low heat until tender when pierced with a fork, about 30 minutes. Give the pan a firm shake to loosen the bottom crust. Invert onto a plate.

Place the plate over the pan and invert quickly and decisively!

Serve hot. And hey, it’s almost pie.

Warm layers of potato and melting gruyere

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{ 1 comment… read it below or add one }

Barry Franklin June 22, 2010 at 7:00 am

Kelly, Have you tried it with sweet onion? I find myself using the sweets (Vidalia etc.) so often, I wonder if I’m missing something. 1 sweet and 2 cans of San Marzano makes a near-perfect Marinara. Thanks,


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