Potato Galette

5 from 10 votes

Potato galette layers thinly sliced potatoes coated with roasted garlic ghee and herbs that are pressed and baked for a golden, crispy crust.

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This Potato Galette is such a beautiful side dish for the holidays. It’s pretty much just potatoes, garlic, thyme and ghee but the presentation of the galette makes it very special and memorable for special dinners.

Potato galette on a serving plate with a spatula nearby, garnished with fresh chopped parsley.
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If you want to really impress your guests, whip up this homemade potato galette recipe. Not only is it a show-stopping side dish, but it’s also surprisingly simple to make.

Think of this potato galette as kind of a free-form potato tart, made with layers of thinly sliced potatoes. Roasted garlic and fresh thyme give the galette lots of depth and flavor, while buttery ghee adds a rich, indulgent touch. 

The potatoes end up beautifully browned and crisp along the edges, but perfectly tender in the center, which means you get the best of both worlds in terms of texture. (And let’s be honest, who doesn’t love a crispy potato?)

Recipe At a Glance

Cuisine Inspiration: French
Primary Cooking Method: Baking
Dietary Info: Gluten-Free, Vegetarian
Key Flavor: Herbaceous and Garlicky
Skill Level: Intermediate


  • Rich Flavor: The ghee and roasted garlic provide a deep, aromatic taste that enhances the potatoes.
  • Texture Variety: The potato galette recipe achieves a crispy crust and a tender interior, offering a yummy contrast in each bite.
  • Visually Impressive: Layering the potatoes in a concentric pattern makes for a visually stunning dish, perfect for special occasions.
  • Easy to customize: While this recipe is delicious as written, feel free to get creative and add your own twist. Add some cheese, swap out the thyme for rosemary, or serve it with a dollop of creme fraiche.

Ingredients to make A Potato Galette

Ingredients for recipe: melted butter, oil, thyme, slat and pepper, garlic, and two types of potatoes.
  • Garlic: You’ll need a whole head of garlic, but don’t panic—we’re roasting it, so the flavor will mellow! (If you love roasted garlic, be sure to try my Roasted Garlic Mashed Potatoes and Roasted Garlic Hummus.)
  • Olive oil: For drizzling over the garlic.
  • Ghee: The secret ingredient in this recipe! Ghee has a higher smoke point than butter, which means you can get a rich, buttery flavor in your potato galette, without the burning.
  • Fresh thyme leaves: It’s worth it to use fresh thyme! You can freeze any leftovers for another dish: How to Freeze Fresh Herbs.
  • Potatoes: We use buttery, creamy Yukon gold potatoes and starchy Russet potatoes for a nice contrast.
  • Salt and black pepper: Use coarsely ground black pepper for a little more punch, or finely ground for more evenly distributed flavor.
  • Flaky salt: A sprinkle of fleur de sel or Maldon salt adds a nice finish.
  • Use sweet potatoes. Swap the Russet potatoes for sweet potatoes. They won’t get as crispy as regular potatoes, but they’ll add another layer of flavor to this potato galette recipe.
  • Try different herbs. Potatoes also pair well with rosemary, sage, chives, and parsley. You can’t go wrong with any of them!
  • Add some cheese. Sprinkle shredded cheddar, gruyere, or Parmesan between the layers of the galette. (Don’t add it to the top, because at the end of the baking time, you’ll invert it, and then the cheese will be on the bottom!)

How to make a Potato Galette

Once you’ve sliced all the potatoes, the hard part is done! Here’s what you’ll need to do.

Prepare the Garlic and Potatoes

  1. Place the garlic cut side up on a sheet of foil and drizzle the top with olive oil. Wrap it tightly in the foil.
  2. Roast the garlic until it’s golden and tender.
  3. Let the garlic cool until you can safely handle it, then squeeze the cloves into a bowl. Mash the cloves with a fork to form a paste.
  4. Melt the ghee in a skillet and add the thyme leaves to infuse the ghee with flavor. Reserve 1 to 2 tablespoons of the melted ghee in the skillet, and scrape the rest into the bowl with the garlic. Stir to combine.
  5. Add the potatoes, salt and pepper to the bowl.
  6. Use your hands to evenly coat all of the potato slices with the ghee mixture.
6 image collage preparing recipe: 1- heat of garlic with the top trimmed off sitting on foil before roasting, 2- garlic after roasting, 3- roasted garlic cloves in a bowl, 4- oil and seasoning added, 5- thinly sliced potatoes added on top of roasted garlic mixture, 6- hands coating the slices in mixture.

Layer and Bake

  1. Make sure the skillet is evenly coated with ghee, both on the bottom and along the sides. Layer the potatoes in the pan in a concentric circle.
  2. Place a piece of parchment paper on top of the potatoes, then set a lid or a smaller skillet on top to weigh the potatoes down.
  3. Bake until the potatoes are tender, then let the potato galette cool slightly.
  4. Invert the galette onto a serving platter, then garnish as desired, slice, and serve.
4 image collage assembly and baking recipe: roasted garlic coated potato slices arranged in a cast iron skillet, 2- another heavy skillet pressing the potatoes down before baking, 3- pan removed to show potatoes after baking, 4- recipe flipped out of pan on a serving plate to show golden brown and crispy potato slices.

Tips for making the best Potato Galette Recipe

  1. Use a mandolin to slice the potatoes if you have one. This will ensure the slices are even in thickness which will allow them to cook evenly. You can cut them by hand, but make sure the slices are thin (almost paper-thin) and even in thickness. Whenever you use a mandolin, always use the included guard or a metal mesh glove for protection.
  2. Broil for better coloring. This recipe is simple, but can be a little finicky! If you are unhappy with the color of the potatoes once the galette is inverted, you can always place it under the broiler for a few minutes to crisp up. 
  3. Use a mix of Yukon gold and Russet potatoes for best results. That’s because Yukon gold potatoes are waxy and retain their shape nicely once cooked, while Russets are starchy and will sort of ‘glue’ the whole thing together so you get neat slices.
  4. Make sure the bottom and sides of your skillet are very, very generously coated in ghee before layering the potatoes. Inverting anything and praying it comes out of the pan is always nerve-wracking! When in doubt, add more ghee to ensure the potatoes will release from the bottom when you flip the pan over. You can also use an offset spatula to loosen the sides of the galette before you go for the big flip.
Potato galette with a few slices cut out, one on a spatula on the plate with another serving on a small plate nearby.

What to serve with This Potato Galette Recipe

How to store & reheat

If you happen to have any leftovers, they can be stored in an airtight container in the refrigerator. It’s best to reheat the galette in a 350˚F oven for about 10-15 minutes, or until heated through, to keep it crispy. In a pinch, you can use the microwave, but you won’t get that crispy texture.

How long will A Potato Galette last in the fridge?

Stored in an airtight container, this potato galette will last for up to 3 days in the fridge. If you have a large amount, you can simply leave it on the serving platter and cover it with foil.

Can i freeze This Potato Galette?

I wouldn’t recommend it. Potatoes don’t freeze very well, so I don’t recommend it. When frozen, thawed, and reheated, they tend to have a mushy, grainy texture.

Frequently asked questions

Can you make a galette ahead of time?

I recommend making this potato galette just before serving for the best texture. While it’s safe to make ahead, it’s definitely not as good!

Why did my potato galette stick to the pan?

Ensure that your skillet is well-coated with ghee before adding the potatoes. Cast iron skillets that are well-seasoned are less likely to cause sticking. Additional ghee can be added if needed.

Can you cut and prep potatoes the night before?

Yes, you can get a head start on this potato galette recipe by slicing the potatoes the day before. Submerge them in a bowl of cold water, cover it, and refrigerate them for up to a day. Drain and pat them dry before you start cooking.

The middle of my galette is undercooked. How can I avoid this?

Uneven slicing of potatoes can lead to inconsistent cooking. A mandoline slicer can help achieve uniformly thin slices. Alternatively, you may extend the cooking time but at a lower temperature to fully cook the middle without burning the edges.

Can I use butter or oil instead of ghee if that’s all I have?

Yes, you can use butter as a direct substitute for ghee. However, butter contains water and milk solids, so the texture and flavor may be slightly different. Olive oil can also be used but will result in a different flavor profile. If using oil, you may need to adjust the quantity to achieve the desired consistency and taste.

Serving of potato galette on a plate with fork.

This potato galette is a delicious, impressive addition to any holiday table. With simple ingredients and endless customization options, it’s sure to be favorite at family gatherings. And who knows, maybe you’ll even start a new holiday tradition!

More potato recipes:

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Potato Galette

Potato galette layers thinly sliced potatoes coated with roasted garlic ghee and herbs that are pressed and baked for a golden, crispy crust.
5 from 10 votes
Servings 8 servings
Course Side, Side Dish
Calories 204
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes


  • 1 head garlic top sliced off
  • 1 tablespoon olive oil
  • ¼ cup ghee plus more, as needed
  • 1 tablespoon fresh thyme leaves plus more for garnish
  • 1 ½ pounds Yukon gold potatoes scrubbed and thinly sliced (about ⅛th inch thick)
  • 1 ½ pounds Russet potatoes scrubbed and thinly sliced (about ⅛th inch thick)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • flaky salt optional, to finish


  • Preheat the oven to 400˚F. Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray. Roast in the preheated oven until golden and soft, about 60 minutes.
  • Set aside to cool, then squeeze the roasted garlic cloves out of the head of garlic into a large mixing bowl. Use a fork to mash the garlic into a paste.
  • Meanwhile, add ghee to a 10-inch oven safe skillet (preferably coated cast-iron) and melt over low heat. Add thyme leaves and let infuse for about 30 seconds.
  • Reserve 1 to 2 tablespoons of the melted ghee in the skillet, and scrape the rest into the bowl with the garlic and mix to combine. Add the potatoes, salt and pepper and use your hands to make sure each slice of potato is coated in ghee, garlic and seasoning.
  • Make sure your skillet is evenly coated in ghee, add more as needed all over the bottom and sides of the skillet. Once the potatoes are evenly coated in the ghee and garlic mixture, start layering them in a concentric circle to fully fill the bottom of the skillet. This first layer will be what everyone sees when you serve, so take a little more care with this. Continue layering the potatoes until you have used them all, then cut a piece of parchment to fit on top of the potatoes. Use an oven safe lid or a smaller skillet on top of the parchment to weigh the potatoes down.
  • Transfer the potatoes to the oven and roast for about 60 to 65 minutes or until the potatoes are tender and you can insert the tip of a paring knife with no resistance.
  • Let the potatoes cool in the skillet for about 15 minutes, then very carefully invert the potatoes onto a serving platter. Garnish with thyme leaves and flaky salt, if desired. Cut into wedges and serve.


Calories: 204kcal, Carbohydrates: 32g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 14mg, Sodium: 446mg, Potassium: 736mg, Fiber: 3g, Sugar: 1g, Vitamin A: 46IU, Vitamin C: 24mg, Calcium: 33mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine French
Course: Side, Side Dish

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  1. Hello Yumna! Your galette looks so delicious. Potatoes and garlic are always a good combination.
    Greetings, Isabell