I believe the title to this post really sums it all up. If you are a potato lover like me, this recipe is a MUST make. If you have a cast iron skillet and a mandolin, you will end up with a showstopping side dish.
I will admit that I actually made an error when making this recipe the first time, and the photos show you the end result. I should have sliced my potatoes much, much thinner, but it turned out to be a pleasant error. While the dismount of this galette was a major fail, it was absolutely delicious, crispy and cheese, so I see it as a win.
Essentially, if you would like to make a traditional galette that flips from the pan and looks like a giant potato cake that you can serve in slices, you want to use a mandolin to slice your potatoes razor thin. By doing so, it allows the potatoes to kind of meld together while baking and form the desired galette formation that slides beautifully from the pan when flipped.
This was actually my first official galette on my own, and as you can see, the potatoes were sliced a bit too thick and they came out as a beautiful cast iron skillet full of roasted potatoes, which is ok too. You can see that mine are too loose to flip onto a plate, so if this happens to you, I suggest serving right out of the skillet on the table…just be sure to use caution with the hot pan and dress it appropriately with towels. To be honest, I may intentionally make this mistake in the future because I was so pleased with how these turned out. They were an absolute hit with my family.
I will try a proper version next time around and post my results, but trial and error is the best way to learn, especially when the result is delicious, crispy, cheesy potatoes!
To make this recipe, you will need a 10″ cast iron pan and a mandoline to slice the potatoes quickly. Your pan doesn’t have to be a fancy brand, either. You can get a reasonably priced cast iron skillet right from Amazon that will work just fine. If you have never used a mandoline, please exercise an abundance of caution. They are SHARP, SHARP, SHARP, which is great for your potatoes, not for your fingers. Always use the grabber tool that comes with the mandoline, and even a kitchen slicing glove to protect your hands.
Since you are slicing a lot of potatoes for this recipe, it is easy to become complacent and slip up. Focus only on the task at hand when using a mandoline! That is my PSA, but a mandoline is an excellent tool and makes slicing a breeze. Also, most mandolines will have dials so that you can set the size slice you need. (See measurement info in the recipe below.)
And, as mentioned before, your potatoes should technically be paper thin, almost see through, to make the galette come together properly, so depending on your desired result, you know what you need to do. If the photo of my thicker cut roasted version appeals to you, you can do that too! Either way you will end up with a pile of crispy, cheese, garlicky potatoes and that is always a win.
If you are dairy free, you can skip the cheese, but if not, I highly recommend using not only cheese, but gruyere. It has the perfect bite and melts beautifully, but be sure to grate it fresh, as it really makes a difference with the melt. It is a little pricier as far as cheeses go, but its worth it. Enjoy!
Crispy, Cheesy, Potato Shallot Galette
- 10" cast iron skillet
- mandoline slicer
- ¼ cup unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 large garlic cloves, finely chopped (about 2 tsp)
- 2 lbs Yukon Gold potatoes, unpeeled and sliced paper thin ⅛-inch cut (about 3 cups)
- 1 lb russet potatoes, unpeeled and slice paper thin ⅛-inch cut (about 1½ cups)
- 2 large shallots, thinly sliced (about a ½ cup)
- 2½ tsp kosher salt
- ½ tsp ground black pepper
- grated gruyere cheese (optional)
- Preheat oven to 425℉. Melt butter in a 10-inch cast iron skillet over medium heat. Add oil and garlic, stirring often until fragrant (about 1 minute). Remove from heat. Transfer mixture to a large bowl, reserving 2 tbsp of the mixture in the skillet.
- Add potatoes, shallots, salt, and pepper to bowl and toss to coat.
- Starting in the center of the skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices (helps bind them together while baking) until bottom of skillet is covered. Repeat process using remaining potato and shallot mixture, blanketing with grated gruyere cheese between each layer, if desired.
- Once all potatoes have been layered, pour any remaining butter mixture left in the bottom of the bowl over the potatoes in the skillet. This will help to bind the galette while baking.
- Press potatoes down firmly into skillet. Place skillet over high heat on stovetop. Cook undisturbed until mixture begins to sizzle, about 3-4 minutes. Remove from heat.
- Bake in preheated oven until potatoes are tender and browned, about 50 minutes.
- Cool in skillet for 20 minutes. Invert onto serving platter and cut into wedges of your desired size. Enjoy!