Potato Galette

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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 perfect for brunch, dinner, or even a potluck.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 549kcal

Author: Joanne Stekler

Equipment

1 pizza stone or baking sheet

Ingredients

1 pound (454 grams) pie dough more or less is ok
4 ounces (113 grams) cheddar cheese shredded
2 Yukon Gold potatoes very thinly sliced
4 strips thick-cut bacon cooked until crisp, then chopped
2 green onions thinly sliced, tablespoon of tops reserved for garnish
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

Instructions

If you're making your own pie crust, wrap it in plastic wrap and chill it in the fridge for at least an hour. This is also a great time to cook your bacon until crisp.
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 dough into a 14 inch circle on a floured countertop or on parchment paper.
1 pound (454 grams) pie dough
Transfer the dough on parchment paper to a baking sheet. Then add about half the shredded cheese, leaving about an inch of dough uncovered.
4 ounces (113 grams) cheddar cheese
Add half of your thinly sliced potatoes, overlapping them slightly. Sprinkle on the cooked bacon, green onions or chives, and the remaining shredded cheese.
2 Yukon Gold potatoes, 4 strips thick-cut bacon, 2 green onions
Add a second layer of overlapping potato slices, brush with olive oil, and sprinkle on salt and black pepper. Fold the edges of the dough up and over the filling, pleating as you go.
1 tablespoon olive oil , Salt and freshly ground black pepper
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 the reserved green onions or chives.

Notes

Please note that the time does not include making the pie crust or cooking the bacon, both of which can be done ahead of time. Please make the cheddar cheese pie dough at least two hour ahead so it has time to chill.

You can substitute red potatoes or another waxy potato, but do not use Russet (baking) potatoes.

Chives can be substituted for the green onions.

Prevent a soggy bottom by layering cheese on the bottom of the galette and by baking on a pizza stone.

Nutrition