Crispy Layered Potatoes

Let me share my absolute favorite potato recipe that never fails to wow everyone at our dinner table. This Potato Galette or fancy Pommes Anna as some like to call it transforms simple potatoes into pure magic. The edges get wonderfully crispy while the inside stays perfectly tender with melty cheese between each layer. I started making this during our first holiday season in our new home and now my family won't let me skip it for any special occasion.

The Secret Behind This Showstopper

What makes this potato dish so special is how something so simple can look and taste so incredible. The layers fan out like a flower when you slice it and that golden brown crust just makes everyone's eyes light up. My guests always think I spent hours in the kitchen but truthfully it's so much easier than it looks. The hardest part is waiting while those amazing aromas fill the house.

Your Shopping List

• Potatoes: Thinly sliced, ideally using a mandolin for uniformity and even cooking.
• Olive oil: 2 tbsp, to preheat the cast iron and ensure crispness.
• Melted butter: Adds richness and enhances the potatoes' flavor.
• Seasoned salt: Pegs Seasoned Salt, or regular salt as an alternative, for seasoning.
• Pepper: Freshly ground, to enhance the savory profile.
• Cheese: Parmigiano and gruyere, or any cheese of your choice, to add a creamy, melted layer between the potatoes.
• Flaky sea salt: For a finishing touch of crunch and flavor.
• Chives: Freshly chopped, for garnish and a mild onion flavor.

Creating Your Masterpiece

Slice and Prep Potatoes

Thinly slice potatoes using a mandolin, then remove excess moisture with a paper towel to ensure crispiness.

Preheat the Cast Iron

Heat 2 tbsp of olive oil in a cast iron skillet over medium-high heat for about 5 minutes.

Layer the Potatoes

Toss the sliced potatoes with melted butter, seasoned salt, and pepper. Start layering in the cast iron from the center, alternating potatoes and cheese for 6-7 layers. Ensure the topmost layer is just potatoes.

Cook and Bake

Cover the top with parchment paper, place a heavy object on it, and cook on the stovetop for 7-8 minutes. Remove the parchment and bake at 400°F (204°C) for 55 minutes until golden brown.

Flip and Serve

Place parchment over the cooked galette, flip onto a cutting board, and cut into triangles. Garnish with flaky sea salt, chives, and black pepper before serving.

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Make It Your Own

Sometimes I switch up the cheeses based on what I have in my fridge. Sharp cheddar makes it deliciously bold while gouda adds a lovely nutty flavor. When I can't find Pegs Seasoned Salt I just use regular salt and it works beautifully. My daughter loves when I add fresh rosemary instead of chives it makes the whole kitchen smell amazing while it bakes.

My Kitchen Secrets

I learned the hard way that taking time to really scrape around the edges of your cast iron before flipping is crucial for that picture perfect presentation. And don't rush the preheating step those five minutes make all the difference in getting that gorgeous golden crust. Trust me your patience will be rewarded with the most stunning potato dish you've ever made.

Frequently Asked Questions

→ Why do I need to remove excess moisture from the potatoes?

Removing moisture helps achieve crispy layers and prevents the galette from becoming soggy. The drier potatoes will create better browning and crispiness.

→ Can I use different types of cheese?

While Gruyere is traditional, you can experiment with other good melting cheeses. Just ensure they have a similar melting quality for best results.

→ Why do you need a weight on top while cooking?

The weight helps compress the potato layers, ensuring they stick together and cook evenly. This creates the characteristic dense, layered texture of a galette.

→ Can I make this without a cast iron skillet?

A cast iron skillet is best for even heating and creating a crispy bottom, but you can use any heavy-bottomed, oven-safe pan that's about 8 inches wide.

→ How thin should I slice the potatoes?

Using a mandolin helps achieve consistently thin slices, about 1/8 inch thick. Even slicing ensures the potatoes cook uniformly and create perfect layers.

Conclusion

This elegant potato galette is a delightful French-inspired side dish that transforms simple potatoes into a crispy, cheesy masterpiece.

Thinly sliced Yukon gold potatoes are layered meticulously with Gruyere cheese, then cooked to golden perfection. The result is a beautifully textured dish with crispy edges and a tender, flavorful interior.