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.
Makes 1: 8-10 inch galette or serves roughly 4-8An original recipe from Baked by Rachel
Potato Galette with Cheddar Crust - https://www.bakedbyrachel.com/potato-galette-with-cheddar-crust/