Best 8 Potato Galettes Recipes

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Potato galettes are a delectable dish that can be enjoyed for breakfast, lunch, or dinner. They are made with shredded potatoes, onions, and a variety of seasonings, and can be cooked in a skillet or oven. Potato galettes are a great way to use up leftover mashed potatoes, or they can be made with fresh potatoes. They are also a versatile dish that can be served with a variety of toppings, such as cheese, eggs, or vegetables. No matter how you choose to prepare them, potato galettes are sure to be a hit with your family and friends.

Let's cook with our recipes!

POTATO GALETTES



Potato Galettes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

4 large Idaho potatoes
Kosher salt and freshly ground black pepper to taste
8 tablespoons clarified butter

Steps:

  • Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
  • Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
  • While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 3 grams

POTATO GALETTES WITH CRAB, SHRIMP, AND ASPARAGUS



Potato Galettes with Crab, Shrimp, and Asparagus image

Categories     Potato     Side     Crab     Shrimp     Asparagus     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first-course) servings

Number Of Ingredients 12

1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned unsalted beef broth
1/4 cup chopped shallots (2 medium)
24 asparagus spears, trimmed to 3 inches
2 medium russet potatoes, peeled, cut into 1/8-inch-thick rounds
4 teaspoons plus 2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 leek (white and pale green parts only), thinly sliced
1 cup crabmeat (about 5 ounces)
2 tablespoons whipping cream
2 tablespoons minced fresh chives
12 uncooked large shrimp, peeled, deveined, tails left intact

Steps:

  • Boil stocks and shallots in saucepan until reduced to 3/4 cup, 20 minutes. Set aside. Cook asparagus in boiling salted water until crisp-tender, 3 minutes. Transfer to bowl of ice water to cool. Drain.
  • Line microwave-safe plate with plastic wrap. Overlap enough potato rounds (about 12) on plastic to form 4-inch round. Microwave on high until almost tender, about 3 minutes. Transfer potato galette to baking sheet. Drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Repeat with remaining potatoes and 3 teaspoons oil to form total of 4 galettes. (Reduced stock, asparagus, and galettes can be made 6 hours ahead. Cover and chill.) Melt 1 tablespoon butter in medium skillet over medium heat. Add leek. Cover and cook until just tender, stirring occasionally, 5 minutes. Add crab, cream, and chives; simmer to heat through. Season with salt and pepper. Remove from heat. Cover to keep warm. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, 3 minutes. Add asparagus; toss to heat through. Season with salt and pepper.
  • Meanwhile, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add galettes and cook until crisp and brown, 1 1/2 minutes per side; transfer 1 galette to each of 4 plates. Bring reduced stock to simmer. Remove from heat. Add remaining 2 tablespoons butter; whisk just until melted.
  • Top potato galettes with crab mixture. Arrange shrimp atop crab. Surround with asparagus. Spoon stock over.

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY



Sweet Potato Casserole Mini Galettes Recipe by Tasty image

A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.

Provided by Betsy Carter

Categories     Sides

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

2 ½ cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter, cubed and chilled
½ cup buttermilk, plus 2 tablespoons
kosher salt, for boiling
2 medium sweet potatoes, peeled and cubed
2 tablespoons unsalted butter, melted
¼ cup milk
3 tablespoons brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon kosher salt
1 large egg
¼ cup all purpose flour
1 tablespoon granulated sugar
2 tablespoons dark brown sugar, lighlty packed
½ teaspoon kosher salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed and chilled
½ cup chopped pecans
1 tablespoon water
1 egg
¼ cup turbinado sugar
½ cup mini marshmallows

Steps:

  • Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
  • Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
  • Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  • Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
  • To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
  • Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
  • Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
  • Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
  • Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
  • Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams

BEEF TENDERLOIN STEAKS ON POTATO GALETTES WITH MUSTARD SAUCE



Beef Tenderloin Steaks on Potato Galettes with Mustard Sauce image

Categories     Beef     Mustard     Potato     Valentine's Day     Beef Tenderloin     Steak     Shallot     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
1/2 cup plus 1 tablespoon chopped shallots
1/2 cup dry white wine
2 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 12-ounce russet potato, peeled, grated, drained well
1/2 cup fresh white breadcrumbs made from French bread
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
2 6-ounce beef tenderloin steaks (about 1 inch thick)
1 tablespoon coarse-grained mustard

Steps:

  • Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and sauté 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
  • Preheat oven to 200°F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.
  • Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.
  • Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve.

POTATO AND TOMATO GALETTES



Potato and Tomato Galettes image

Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, plus more for baking sheet
1 teaspoon fresh thyme leaves, plus sprigs for garnish
1/2 teaspoon coarse salt
3 medium red potatoes (3 inches in diameter each, about 3/4 pound total), cut crosswise into 1/8-inch-thick rounds
1 medium tomato (about 1/2 pound), cut crosswise into 8 slices

Steps:

  • Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
  • Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.

BAKED MINI POTATO GALETTES RECIPE - (4.3/5)



Baked Mini Potato Galettes Recipe - (4.3/5) image

Provided by Bexter

Number Of Ingredients 7

3 tablespoons Sensations by Compliments Pure 100% Olive Oil 45 mL
1/2 cup shallots, finely chopped 125 mL
2 pounds Yukon Gold potatoes (about 4 large), peeled and thinly sliced 1 kg
1 tablespoon fresh Compliments Thyme, finely chopped 15 mL
1/2 teaspoon each salt and pepper 2 mL
1 cup Sensations by Compliments Aged 5 Years Canadian Cheddar Cheese, grated 250 mL
1/2 cup Parmesan cheese, grated 125 mL

Steps:

  • Preheat oven to 400°F (200°C). Line an 8-cup muffin tin with squares of foil coated with cooking spray. Foil should extend over muffin cup to edges to create handles. Set aside. In a small skillet, add oil and shallots and cook over medium heat until tender but not browned, about 2 min. Remove from heat and cool completely. In a bowl, combine potato with shallots, thyme, salt and pepper until well coated. In another bowl, combine cheddar and Parmesan. Place a layer of potato slices in the bottom of each muffin cup. Sprinkle a heaping teaspoon of cheese mixture into each cup. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up and muffin cups are filled, finishing with cheese mixture on top. Bake on middle rack of oven until tops are golden and potatoes are tender when pierced with a fork, about 40 min. Let rest 10 min. before lifting out with foil handles and gently pulling away the foil with the tip of a knife (watch out for steam). Serve immediately.

POTATO GALETTES



Potato Galettes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 2 servings

Number Of Ingredients 3

3 tablespoons unsalted butter
2 medium baking potatoes
Salt and pepper

Steps:

  • Melt 3 tablespoons of butter. Peel the potatoes and slice thin on a mandoline or with a food processor fitted with a 1-millimeter slicing blade. In a bowl, toss potato slices with the butter, salt and pepper.
  • On a parchment lined baking sheet, place 2 ring molds 3 inches wide and 2 inches deep. Layer the potato slices in the molds, overlapping the slices. Bake in a preheated 400 degree oven for about 40 minutes until the bottom layer of potatoes is golden and crisp and the potatoes are cooked through.

CRISP POTATO GALETTES



Crisp Potato Galettes image

Categories     Potato     Side     Bake     Low Fat     Quick & Easy     Low Cal     Dinner     Gourmet

Number Of Ingredients 2

Olive-oil cooking spray
1 (8-ounce) russet (baking) potato

Steps:

  • Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
  • Peel potato and cut crosswise into paper-thin slices with a mandoline or other manual slicer. Overlap 8 to 10 slices on baking sheet to form a 4-inch round and make 7 more rounds in the same manner. Spray rounds lightly with cooking spray and season with salt and pepper.
  • Bake until golden brown and crisp, 15 to 20 minutes, and season with salt.

Tips:

  • For crispy potato galettes, use a combination of russet and Yukon Gold potatoes, which hold their shape well during cooking.
  • Shred the potatoes using the large holes of a box grater for a coarser texture, which will help the galettes stay together better.
  • Squeeze out as much moisture from the potatoes as possible before adding them to the batter. This will help prevent the galettes from becoming soggy.
  • Use a well-seasoned cast-iron skillet or nonstick skillet for cooking the galettes. This will help prevent them from sticking.
  • Be patient when cooking the galettes. Cook them over medium heat until they are golden brown and crispy on both sides.
  • Serve the galettes hot with your favorite toppings, such as sour cream, crème fraîche, or salsa.

Conclusion:

Potato galettes are a simple but delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover mashed potatoes, or you can make them from scratch using fresh potatoes. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

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