Level Up Your Brunch Or Dinner Game With This Potato Galette

Potatoes are the unsung heroes of the culinary world. The humble little tuber is a true workhorse and boasts remarkable versatility. From crispy fries and savory latkes to velvety mashed potatoes and delicate gnocchi, the potato delivers an array of textures and flavors effortlessly. In this recipe, we’re hitting both crispy and creamy notes (a twofer) with thinly sliced, buttery Yukon Gold potatoes layered with shallots, Parm, garlic, woody herbs, and bacon grease for a rich smoky flavor. Read on for some tips on how to make this galette as crispy and flavorful as possible:

The bacon fat:
If you don’t keep a jar of rendered bacon fat in your fridge like us, don’t worry! You can cook some bacon and use the fat (bonus—you get crispy bacon!), or check your local grocery store. If you want to be extra and are lucky enough to have access to it, duck fat can be used instead. If bacon or duck isn't your thing, then substitute with a mixture of 1/4 cup olive oil and 2 tablespoons butter for a vegetarian version.

The thin slices:
This recipe requires thinly sliced potatoes, so if you have a mandoline, now is the time to use it. You can also use it to slice the shallots, making quick work of the prep. If you don’t own a mandoline, then a sharp chef’s knife will do. It will take a little longer, but it will still be worth it. You may not get the potatoes as thin with a knife, but it’s not the end of the world; it may just require more time to cook.

Serving ideas:
Serve the galette for brunch with poached eggs and a peppery arugula salad. For dinner, the galette would pair well with a juicy ribeye steak, garlicky-lemon mahi mahi, or creamy Tuscan chicken. Whatever you choose, you won’t be disappointed.

Leftovers can be stored in an airtight container for up to four days. Reheat in the microwave, but if you want to retain the crispy edges, go with a 350° oven until warmed through.

Did you try making this? Let us know how it went in the comments!

Yields: 6-8 servings

Prep Time: 30 mins

Total Time: 1 hour 50 mins


  • 1/3 c.

    bacon fat

  • 2 lb.

    Yukon Gold potatoes, unpeeled, very thinly sliced

  • 2

    shallots, peeled, very thinly sliced

  • 2 oz.

    Parmesan, finely grated (about 1 c.)

  • 2 tsp.

    garlic powder

  • 2 tsp.

    fresh thyme leaves, plus more for serving

  • 1 tsp.

    chopped fresh rosemary, plus more for serving

  • Kosher salt

  • Freshly ground black pepper


  1. Preheat oven to 425°. Grease a 10" cast-iron or ovenproof skillet with some bacon fat. In a large bowl, toss potatoes, shallots, Parmesan, garlic powder, thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper until combined. Add remaining fat and toss well to coat.

  2. Starting in the center of prepared skillet, layer potatoes and shallots in a circular pattern with the slices slightly overlapping. Repeat layers, firmly pushing down between each layer to even out.

  3. Bake galette until tender when pierced with a fork and golden brown on top, 50 to 60 minutes.

  4. Let cool 20 minutes before serving. Top with more thyme and rosemary; season with salt, if needed.

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