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Cheesy Potato Chive Galette Recipe

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4.1 from 62 reviews

A delightful and savory Cheesy Potato Chive Galette featuring thinly sliced Yukon gold potatoes layered over a fragrant mix of fresh herbs and melted Gruyère and Fontina cheeses. This rustic, flaky puff pastry galette is baked until golden and crisp, perfect for a comforting appetizer or a light meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Pastry

  • 1 sheet frozen puff pastry, thawed

Herbs and Seasoning

  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons chopped fresh chives, plus more for serving
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and pepper, to taste
  • 1 tablespoon fresh thyme leaves

Cheese

  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup shredded Fontina cheese

Vegetables

  • 2 small Yukon gold potatoes, very thinly sliced

Other

  • 1 egg, beaten
  • Honey, for serving (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle about 1/4 inch thick. Transfer the rolled pastry onto the prepared baking sheet and prick the surface with a fork to prevent excessive puffing during baking.
  3. Add Herb Oil and Cheese: Spread 2 tablespoons of olive oil evenly over the puff pastry, leaving about a 1-inch border around the edges untouched. Sprinkle the chopped basil, chives, dill, and crushed red pepper flakes evenly over the oiled dough. Next, evenly distribute the shredded Gruyère and Fontina cheeses on top of the herbs.
  4. Prepare and Layer Potatoes: In a medium bowl, toss the very thinly sliced Yukon gold potatoes with the remaining 1 tablespoon olive oil, fresh thyme leaves, salt, and pepper to taste. Arrange the potato slices in an even layer over the cheese-covered pastry, making sure to leave a 1-inch border clear for folding.
  5. Fold and Brush Edges: Gently fold the 1-inch border of pastry edges up and over the potatoes to form the galette crust. Brush the folded edges with the beaten egg to give the crust a beautiful golden finish when baked.
  6. Bake the Galette: Place the galette in the preheated oven and bake for 25 to 30 minutes or until the pastry is golden brown and crisp. It’s fine if the edges darken slightly to enhance flavor.
  7. Garnish and Serve: Remove the galette from the oven and sprinkle with additional fresh chives. Drizzle with honey if desired for a touch of sweetness. Slice and serve warm.

Notes

  • Use a mandoline or sharp knife for very thin potato slices to ensure even cooking.
  • Feel free to substitute the cheeses with similar melting cheeses if needed.
  • Honey is optional but adds a nice sweet contrast to the savory herbs and cheese.
  • This galette is best served warm but can be enjoyed at room temperature.
  • To make prep easier, thaw puff pastry completely before working with it to avoid tearing.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/cheesy-potato-chive-galette-recipe/