Potato Galette with Cheddar Crust

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! 

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

Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Cuisine: American
Keyword: Potatoes
Servings: 6

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

Makes 1: 8-10 inch galette or serves roughly 4-8
An original recipe from Baked by Rachel

Stay Connected


15 Responses to “Potato Galette with Cheddar Crust”

Leave a Comment