Roasted Potato Galette with Crème Fraîche and Smoked Salmon (original) (raw)

We’ve never met a potato recipe we didn’t like. So when recipe developer Erin McDowell unveiled this glorious potato galette (yep, it’s a literal potato pie) for us, we positively swooned.

“This is something I make for brunch on the weekends, or even dinner,” McDowell tells us. “The potatoes are sliced really thin, so this is a good time to break out the mandoline if you have one—even if you’re scared of it—because the thinness is important.” If you don’t have a mandoline, no worries; just use the sharpest knife you have available.

“As you layer the slices in the pan, every layer gets sprinkled with Parmesan cheese,” she continues. “The Parm and natural starch of the potatoes help to adhere everything together, making it easy to slice. And because of all that buttah, when you unmold it, it pops right out of the pan. Then you can top it with crème fraîche and basically treat it like a giant potato pancake.”

Say no more. We’re coming over for brunch.

20 min

20 min

1 hr 15 min

6 servings (makes one 10-inch galette)

Ingredients

3 pounds (1360g) potatoes, preferably Yukon Gold (about 7 or 8 medium potatoes), sliced ⅛-inch thick

8 tablespoons (113g) unsalted butter

4 large garlic cloves (15g), peeled

¾ teaspoon freshly ground black pepper

1 cup (50g) finely grated Parmesan cheese, plus more as needed

¼ cup (65 g) crème fraîche

8 ounces (226g) smoked salmon

¼ cup (35g) finely chopped red onion

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh dill

Capers, as needed (optional)

Directions

2. Place the potatoes in a large bowl. In the skillet, melt the butter over medium heat. Add the garlic and cook until fragrant (but don’t let it brown!), about 1 minute. Swirl the butter to evenly coat the whole skillet, then pour it over the potatoes.

3. Gently stir the potatoes to coat evenly with the butter. Season with the salt and pepper, and toss well to combine.

4. Starting in the center of the skillet, start to arrange the potatoes in a spiral, overlapping each slice slightly and trying to keep it as even and level as possible.

5. Once you fully cover the base of the skillet, sprinkle some of the Parmesan evenly over the potatoes. Start another layer of potatoes, repeating steps 4 and 5 until you’ve used all the potatoes and cheese. Try to keep the layers as even as possible.

6. Sprinkle more grated Parmesan over the surface of the assembled galette, if desired. Transfer the galette to the oven and bake until it can be easily pierced through the center with the tip of a paring knife and the whole thing is deeply golden brown, 50 to 55 minutes.

7. Remove from the oven and cool for 5 minutes. Run a small offset spatula around the edge of the potatoes, then flip onto a serving platter or cutting board. It should easily unmold, but if it sticks, use a spatula to loosen any stuck bits.

8. Cool for 15 minutes more before finishing. To serve, spread the crème fraîche evenly over the surface of the potatoes, then layer the salmon on top. Garnish with the red onion, chives, dill and capers (if using).

Nutrition Facts

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by the New York Times. She studied baking and pastry at The Culinary Institute of America in New York, and in addition to developing recipes for PureWow, her work has appeared in Better Homes and Gardens, Food Network Magazine, Food52, The Kitchn and more.