Dessert

The Best Potato Galette Recipe

ByBen Miller October 24, 2025October 24, 2025

Introduction

The Best Potato Galette is a crispy, flaky tart filled with tender Yukon gold potatoes, fragrant thyme, and creamy cheeses. This elegant yet simple dish makes a perfect appetizer or light meal that will impress your family and guests alike.

A golden-brown potato galette with a crispy, browned crust, cut into slices on brown parchment paper placed on a wooden board. The galette has about two layers of thinly sliced potatoes arranged in a slightly overlapping pattern, showing a creamy light yellow color with some crispy browned edges. There are dark toasted bits scattered on top, adding texture, and some melted cheese shimmers across the surface. A vintage knife with a light handle rests beside the galette, with a few fresh green sprigs of thyme nearby. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups flour
½ cup unsalted butter (frozen and cut into small cubes)
2 egg yolks
1 teaspoon kosher salt
1 ½ tablespoons granulated sugar
1 tablespoon thyme (leaves only)
3 tablespoons ice cold water
2 medium shallots (thinly sliced)
2 tablespoons unsalted butter
1 ½ teaspoons kosher salt (divided)
2 medium Yukon gold potatoes (thinly sliced into ⅛-inch thick rounds)
1 tablespoon olive oil
1 tablespoon thyme (leaves only)
½ cup Parmesan cheese (shredded)
1 tablespoon grainy mustard
5.2 ounces Boursin cheese

Instructions

Step 1: Preheat the oven to 375ºF.
Step 2: In a food processor, combine flour, sugar, salt, thyme, and frozen butter cubes. Pulse to combine.
Step 3: Add the 2 egg yolks and ice cold water, pulsing until the dough forms pea-sized clumps and resembles wet sand.
Step 4: Transfer dough to a lightly floured surface and shape into a disk. Wrap in plastic wrap and chill in the fridge for 30 to 45 minutes.
Step 5: While dough chills, heat a pan over medium heat. Add butter, shallots, and ½ teaspoon kosher salt. Sauté for 5 minutes, stirring often, then remove from heat and set aside.
Step 6: Using a mandolin, slice potatoes thinly (⅛-inch rounds). Rinse in cold water, then pat dry.
Step 7: In a clean bowl, combine the potatoes with olive oil, 1 teaspoon kosher salt, cooked shallots, thyme, Parmesan cheese, and grainy mustard. Toss gently to mix.
Step 8: Remove dough from refrigerator and place on parchment paper. Roll out into a 14-inch circle starting from the center. Transfer parchment with dough onto a baking sheet.
Step 9: Spread Boursin cheese evenly on the dough, leaving a 2-inch border.
Step 10: Add the potato filling onto the Boursin, keeping that same 2-inch border clear. Fold the edges of the dough over the filling, overlapping and pressing gently to seal.
Step 11: Whisk one egg yolk in a small bowl. Brush the dough edges with the egg yolk to create a golden crust.
Step 12: Bake for 35-40 minutes or until the crust is golden brown and crisp.
Step 13: Remove from oven and let cool on a rack for about 5 minutes before slicing. Serve warm with a fresh side salad.

Tips & Variations

Use a mandolin for uniform potato slices, ensuring even cooking and a beautiful presentation.
Substitute Boursin with herbed cream cheese if you want a milder flavor.
Try adding cooked bacon or caramelized mushrooms for extra savory depth.
Chill the dough well to help achieve a flakier crust.

Storage

Store any leftover galette wrapped tightly in the refrigerator for up to 2 days. Reheat in a 350ºF oven for about 10 minutes to restore crispness. Avoid microwaving to keep the crust flaky.

How to Serve

A close-up of a rustic, golden-brown potato galette on parchment paper with a crisp, browned crust wrapped around the edges; inside, there are several thin layers of soft, creamy light yellow potato slices interspersed with small bits of herbs and browned bits, giving texture and color variation; some slices are slightly charred and caramelized on top, adding a rich golden to dark brown hue; the galette is partly cut into three pieces with a knife positioned on the side on a white marbled surface, and fresh green thyme sprigs lay nearby; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly and keep it refrigerated until ready to use.

What type of potatoes work best?

Yukon gold potatoes are ideal for this galette because they hold their shape while becoming tender, and their natural buttery flavor complements the dish well.