There’s something deeply satisfying about a dish that looks like it took hours, but actually comes together with very little fuss. The potato and cheese galette fits that bill perfectly. With thinly sliced potatoes layered into a crisp, golden base and finished with bubbling cheese and herbs, it’s a rustic dish that feels special without being complicated. Serve it as a main with a fresh salad, or as a standout side alongside roast meats or vegetables.
Potato and Cheese Galette Recipe
Ingredients (serves 4–6)
4 large potatoes, peeled
2 tbsp olive oil
2 cloves garlic, crushed
1 tsp fresh thyme or rosemary (or ½ tsp dried)
Salt and cracked black pepper
1 cup grated cheese (Gruyère, cheddar, or a mix)
¼ cup grated parmesan
1 tbsp butter, melted
Method
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
Slice the potatoes very thinly using a sharp knife or mandoline. Place in a bowl.
Season with olive oil, garlic, herbs, salt and pepper. Toss well to coat.
Assemble the galette
Arrange potato slices in overlapping circles on the baking tray, starting from the outside and working inwards to form a round.
Add cheese
Sprinkle grated cheese and parmesan evenly over the potatoes. Drizzle with melted butter.
Bake
Bake for 40–45 minutes until golden, crisp on the edges and tender in the centre.
Rest and serve
Allow to rest for 5 minutes before slicing. Serve warm.
Optional Twists
Add thinly sliced onion or leek for sweetness
Sprinkle with chilli flakes for gentle heat
Finish with a drizzle of honey or truffle oil
Top with sour cream or crème fraîche when serving
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