Potato Galette

This Potato Galette Recipe is the ultimate in comfort food: thinly sliced potatoes layered with bacon, cheddar cheese, and green onions, all wrapped in a cozy flaky pie crust with cheddar cheese. It’s a rustic potato tart born from the rushed elopement of a pie and baked potato bar.

So read on for all the tips and tricks how to make this baked potato galette. Or just grab your potatoes, hit that purple Jump to Recipe button, and let’s make dinner!

Ingredients

There aren’t a lot of ingredients in this potato galette recipe, but you don’t need any more for this savory bake:

• Pie crust – I use the cheddar cheese pie dough that I use to wrap my olive poppers, but you can also use a cream cheese pie crust or your favorite store-bought dough.
• Yukon gold potatoes – these are a versatile potato with thin skin and buttery flavor. You can sub in other waxy potatoes, but please avoid Russet potatoes unless you want a mashed potato galette!
• Bacon. Mmmmm bacon.
• Cheddar cheese – I like a sharp cheddar here, but you can use any combination of any cheeses that melt well.
• Chives or green onions. Save the tender tops for a garnish.

Substitutions and variations

• Add your favorite baked potato bar toppings to this savory galette.
• Sprinkle chopped fresh thyme, rosemary, or sage between the potato layers.
• This potato galette was inspired by this loaded baked potato pizza. Feel free to top your potato tart with the sour cream drizzle from that recipe!

Recipe tips and tricks

The beauty of the savory galette is that it’s not meant to look perfect. It’s an approachable and yummy recipe that exemplifies the Ugly Duckling Bakery blog!

If you’ve made your own pie crust, wrap it in plastic wrap and chill it in the fridge for at least an hour. When you’re ready to assemble, turn on your oven to 425°F (220°C) and put a pizza stone on a middle rack. If you don’t have a pizza stone, heat a metal baking sheet instead.

Roll out the chilled galette dough into a 14 inch circle (or circle-ish! shape) on a floured countertop or on parchment paper. I put the parchment on a cookie sheet to make it easy to transfer my loaded potato tart to my pizza stone.

Then start layering on those potato bar toppings, first adding half the shredded cheese to minimize the chance of a soggy bottom. Leave about an inch of dough uncovered so you can fold that over the savory galette filling.

Next, add half of your thinly sliced potatoes, overlapping them slightly. A mandoline will help you get even slices, but a sharp knife works as well. You don’t need to pre-cook the potato slices because the potato tart cooks for longer than the potato pizza would.

Sprinkle on the cooked bacon and green onions or chives. Add the remaining shredded cheese.

Transfer the potato galette on the the parchment paper to the pizza stone and bake for 35 to 40 minutes, until the crust is golden brown and the potatoes are tender. If your crust is getting too brown, loosely cover it with some aluminum foil.

Cool slightly before slicing and garnish your potato tart with more green onions or chives.

What to serve with this potato galette

This cheesy potato galette is great for brunch, dinner, or a potluck. Make it a meal by serving your savory galette with:

• A crisp green salad like my arugula and pear salad or feta kale salad.
• Butternut squash and carrot or garbanzo bean soup.
• Brunch sides like scrambled eggs or fruit salad.

Recipe FAQs

Related savory baking recipes

Check out other savory bakes from the Ugly Duckling Bakery archives, like: