Potato Galette with Cheddar Crust
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I know what you’re thinking. It’s time to stage an intervention. I promise no more potato recipes at least for a few weeks. Deal? I just couldn’t help myself. This idea had been floating around in my mind for a while and I finally found some time to make it happen, in between preparing a few sweet treats. You’ll have to wait until next week for those!Â
This is kind of awesome. How can you not love such a classic combination of flavors? Layers of thinly sliced potatoes, shredded cheese and salty bacon are packaged in a flaky cheddar crust. It’s mild in flavor and would be perfect as a side or even a main course if you dare. Of course, a side salad would go perfect next to this. Get some greens in there. You won’t hear me say that much but really it’s so true here. A good tangy dressing drizzled over a bed of lettuce. Ahh… I need a salad. I must have a fever.
Potato Galette with Cheddar Crust
Ingredients
Crust ingredients:
- 1 1/4 C all purpose flour
- 1/2 tsp salt
- 1/2 C cold unsalted butter cut into cubes
- 3-4 tbsp ice water
- 1/2 C sharp cheddar cheese shredded
Galette ingredients:
- 3 medium potatoes
- 3 slices thick cut bacon cooked and roughly chopped
- 1 C Monterey Jack cheese shredded
- 1/4 C heavy cream
- salt pepper and cayenne to taste
Instructions
- In a food processor, pulse flour, salt and butter until course. Add ice water. Pulse until mixture holds together. Add cheddar cheese, pulsing until a a ball forms. Form into a disc, wrap in plastic and chill for a minimum of 30-45 minutes or longer as needed. Dough should be medium firmness to roll out.
- Preheat oven to 350°F.
- Roll dough out on a silicone mat or lightly floured surface into desired size, transfer to a parchment lined baking sheet. Sprinkle dough lightly with cheese. Layer 1/2 of the potato slices, to within 2" from the edge of the crust. Season potatoes as desired, top off with 1/2 of the remaining cheese and 1/2 of the bacon crumbles. Repeat potato layer. Fold up crust edge, brushing lightly with olive oil. Sprinkle with remaining cheese and bacon. Slowly drizzle heavy cream under the crust edges.
- Bake for 45-50 minutes. Slice and serve warm.
Notes
I looove potatoes, especially with cheese + bacon, so this sounds wonderful to me!
Hey Rachel,
I’m always wondering how to jazz up potatoes (not that I don’t love them straight up roasted), and this is a seriously classy way to prepare them. Plus, bacon and cheese are involved. Sold!
Gulp, I now I can hardly concentrate after reading this post. Stunning! I’ll definitely try this tonight.
I wish you were my neighbor and could bring my sick self this dish for dinner. It looks wonderful!
Get in my FACE!
i would eat this for breakfast lunch or dinner!
So fun! I’ve never seen a savory galette! I wish I had a piece.
you keep those potato and bacon recipes coming! this looks gorgeous and so comforting. I WANT! can you make it this weekend? jk lol
can’t wait to try it!
I’m glad you decided to share this last potato recipe. I love cheesy potatoes and this galette would be a success in my family! Can’t wait to try it!
You are speaking my language with this one – yes please!!!
This is an awesome idea! I clicked over yesterday and can’t stop thinking about it. Yummy! And I’ve never made a savory galette before so I think it’s time to change that :D
Thanks for sharing! This will be a perfect addition to the dinner I have planned for my hubby’s birthday.
Take care
Connie
Oh yum! I love this idea of making a cheddar crust… to hold cheddar bacon potatoes… I may love you for this :)
Mmmmm, I definitely want this right now!