I don’t want to be dramatic but this Potato Galette is quite literally the best thing I’ve ever eaten. When I took my first bite, I heard trumpets. Saxophones. Angels singing. This dish is so simple but it’s so perfect!

The key here is to prep everything before you start: grate the cheese, cut the potatoes, mince the garlic, and preheat the oven. Contrary to popular belief, you don’t need a mandolin to make this. Yukon gold potatoes are easy to slice thin with a knife. You don’t even need to peel them first!

Work quickly once you start layering potatoes in the hot oil, seasoning layers with salt and black pepper as you go. The bottom will crisp up while you’re working. Pop in the oven to finish, then flip and try not to gasp. I dare you. It’s just about the most beautiful thing I’ve ever seen!

This is so crispy on the outside and so cheesy on the inside. It’s hard to believe that this dish is so few of ingredients. It’s practically just potatoes, butter, garlic, cheese but the cooking method transforms it into something magical.

I hope you love this delicious dish as much as I do! Serve with a side salad. This would also be absolutely incredible served with creme fraiche and smoked salmon for brunch.

Potato Galette

7-8 small or 4-5 large Yukon gold potatoes 
3 Tbsp melted butter
2 Tbsp olive oil
2 garlic cloves, minced
1 cup aged cheddar cheese
1/4 cup gruyere cheese
Salt and black pepper 
For serving: French grey sea salt, chives, fresh thyme

1. Preheat oven to 400 degrees. Slice potatoes very thin. Remove excess moisture from potatoes by squeezing slices between paper towels. Toss potatoes with melted butter.
2. Heat 2 Tbsp of olive oil in a cast iron skillet on the stove over medium heat. Start layering potatoes on the cast iron, starting in the center and working your way out. After each layer, add cheese and minced garlic and season with salt and pepper. Make sure the last layer is potato, not cheese. 
3. Cover potatoes with parchment paper and add something heavy. Cook on the stove for 5-6 minutes, then remove parchment paper, move cast iron skillet to the oven, and bake at for 45-55 minutes.
4. Remove from oven and flip onto a cutting board. Add French grey sea salt and fresh chives and/or thyme. 

This dish heats up BEAUTIFULLY. Just pop it in the oven loosely wrapped with foil for ten minutes at 400 degrees. This might be the best leftover potato dish of all time!