Crispy Potato Galette with Smoked Salmon & Crème Fraîche

This crispy potato galette with smoked salmon and crème fraîche is one of my favorite dishes when I want something both rustic and elegant. I love how the thin layers of buttery potatoes bake into a golden, crunchy cake that serves as the perfect base for rich, silky smoked salmon and fresh toppings. It’s a showstopper for brunch, lunch, or even as an appetizer for entertaining.

Why You’ll Love This Recipe

I love this recipe because it combines comforting potatoes with luxurious toppings. The galette itself is crispy on the outside and tender inside, almost like a giant potato rösti. Adding crème fraîche, dill, capers, onions, and smoked salmon gives it a vibrant balance of creamy, salty, tangy, and fresh flavors. I also like that it’s versatile I can serve it as a centerpiece or cut it into wedges for a shared appetizer.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the galette
2½-3 lbs Russet potatoes or Yukon gold potatoes, peeled, sliced into ⅛-inch thick rounds
6 Tbsp (85g) unsalted butter
3 cloves garlic, smashed and peeled
1 tsp Kosher salt
½ tsp freshly ground black pepper
1 cup Parmigiano Reggiano, grated
Flaky sea salt

For topping the galette
½ cup creme fraiche
¼ cup chopped fresh dill, plus more for serving
½ lemon, juiced, about 1 Tbsp
8 oz smoked salmon, thinly sliced
½ small red onion, diced, or 1-2 medium shallots, finely chopped
2-3 Tbsp capers, drained
2 Tbsp chives, thinly sliced

Directions

1. I preheat my oven to 400°F (200°C).
2. In a small saucepan, I melt the butter with the smashed garlic cloves, then let it infuse for a few minutes before discarding the garlic.
3. I toss the potato slices with the garlic butter, salt, pepper, and grated Parmesan until well coated.
4. On a parchment-lined baking sheet, I arrange the potato slices in overlapping circles to form a round galette, about 10–12 inches wide.
5. I bake for 45–55 minutes, until the potatoes are golden and crisp around the edges.
6. Once baked, I let the galette cool slightly before topping.
7. I whisk the crème fraîche with lemon juice and chopped dill, then spread it evenly over the warm galette.
8. I layer on the smoked salmon, red onion or shallots, capers, and chives.
9. I finish with a sprinkle of flaky sea salt and a few extra dill sprigs before slicing into wedges to serve.

Servings and Timing

This galette serves about 6–8 people as an appetizer or 4–6 as a main dish. It takes me about 20 minutes to prep and 45–55 minutes to bake, so I usually plan for around 1 hour and 15 minutes total.

Variations

If I want it vegetarian, I skip the salmon and load it with roasted vegetables like zucchini ribbons or marinated artichokes. For extra richness, I sometimes sprinkle a bit of Gruyère or Fontina along with the Parmesan before baking.

Storage/Reheating

I store any leftover galette in the refrigerator for up to 2 days. To reheat, I place slices on a sheet pan and warm them in a 350°F (175°C) oven until crisp again. I prefer not to reheat the salmon topping, so I remove it first and add fresh toppings after reheating the potato base. Freezing isn’t ideal, since the potatoes lose their texture.

FAQs

Can I make the potato galette ahead of time?

Yes, I can bake the galette base a few hours ahead and reheat it before adding the toppings.

Can I slice the potatoes by hand?

Yes, but I find a mandoline gives more even slices and helps them cook uniformly.

What kind of potatoes work best?

I prefer Russet for crispiness or Yukon Gold for a creamier texture.

Can I use sour cream instead of crème fraîche?

Yes, sour cream works as a substitute, though it has a slightly tangier flavor.

How do I keep the galette from sticking?

I use parchment paper and make sure the potatoes are coated with butter before baking.

Can I use pre-shredded Parmesan?

I prefer freshly grated Parmesan for better melting and flavor, but pre-shredded will work in a pinch.

How do I cut the galette neatly?

I let it cool slightly so it firms up, then use a sharp knife or pizza cutter to slice.

Can I add more herbs to the topping?

Yes, I sometimes add tarragon, basil, or parsley along with dill and chives.

Can I serve this cold?

Yes, I can serve the fully topped galette chilled, though I prefer it slightly warm for the best texture.

Can I make this gluten-free?

Yes, since the recipe uses only potatoes, cheese, and toppings, it’s naturally gluten-free.

Conclusion

This crispy potato galette with smoked salmon and crème fraîche is a dish I love to make when I want something impressive yet approachable. The golden potato layers give it a rustic base, while the toppings add elegance and freshness. It’s perfect for gatherings, brunch spreads, or even a light dinner, and it always feels like a treat when I slice into it at the table.

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