Potato Galette

Name: Potato Galette
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.333 cup bacon fat, for greasing plus more; 2 lb Yukon Gold potatoes, unpeeled, very, thinly sliced; 2 shallots, very, peeled thinly sliced; 2 oz Parmesan, (about 1 c.), finely grated; 2 tsp Garlic Powder; 2 tsp fresh thyme leaves, for serving plus more; 1 tsp Fresh Rosemary, chopped; Kosher Salt; Ground Black Pepper, freshly

In this recipe, we’re hitting both crispy and creamy notes with thinly sliced potatoes layered with shallots, Parm, herbs, and bacon grease for a smoky flavor.

Brooke1999

Prep30 min

Total30 min

Servings6

Difficultymedium

FrenchBreakfastBrunch

Ingredients

⅓ cupbacon fat, for greasing plus more
2 lbYukon Gold potatoes, unpeeled, very, thinly sliced
2shallots, very, peeled thinly sliced
2 ozParmesan, (about 1 c.), finely grated
2 tspGarlic Powder
2 tspfresh thyme leaves, for serving plus more
1 tspFresh Rosemary, chopped
Kosher Salt
Ground Black Pepper, freshly

Instructions

1
Preheat oven to 425°. Grease a 10" cast-iron or ovenproof skillet with some bacon fat. In a large bowl, toss potatoes, shallots, Parmesan, garlic powder, thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper until combined. Add bacon fat and toss well to coat.
2
Starting in the center of prepared skillet, layer potatoes and shallots in a circular pattern with the slices slightly overlapping. Repeat layers, firmly pushing down between each layer to even out.
3
Bake galette until tender when pierced with a fork and golden brown on top, 50 to 60 minutes.
4
Let cool 20 minutes before serving. Top with more thyme; season with salt and pepper, if needed.