Idaho Potato Galette with Roasted Pepper and Gruyere
A sophisticated French-inspired potato gratin featuring layers of thinly sliced Idaho potatoes, roasted red peppers, and a rich blend of Gruyere and chevre cheeses. This elegant galette combines the rustic comfort of scalloped potatoes with the refined flavors of herbes de Provence and a silky custard base. The circular presentation in a cast iron skillet creates beautiful overlapping layers that showcase each ingredient. Perfect for special dinners, holiday gatherings, or when you want to transform simple potatoes into an impressive side dish that pairs beautifully with roasted meats or can stand alone as a vegetarian centerpiece.
Ingredients
- 5 Idaho potatoes, peeled
- 3 cloves garlic, minced
- 2 teaspoons herbes de Provence, or thyme
- 2 red bell peppers, roasted, peeled and juliennedroasted eggplant1:1vegetarianadds eggs
different texture but similar smoky flavor
- 3 cups Gruyere cheese, gratedsharp cheddar1:1vegetarian
milder flavor but good melting
- 1 cup chevre, crumbledricotta cheese1:1vegetarianadds dairy
less tangy but creamy texture
- 1 egg, beaten
- 2 ½ cups milk
Instructions
- 1
Slice potatoes thinly into 1/4 inch rounds on a mandolin
- 2
Place potato rounds in a bowl and toss with minced garlic, salt and pepper
- 3
Generously butter a 12 inch round cast iron skillet or glass dish
- 4
Starting on one side, place the rounds one by one, overlapping each other in a circular manner working gradually towards the center, until one complete layer of potatoes has been formed
- 5
In layers, sprinkle 1/3 of the dried herbs, 1/3 of the pepper strips and 1/3 of the cheeses over the potatoes
- 6
Place the second layer of potatoes on top
- 7
Repeat with layer of 1/3 dried herbs, 1/3 pepper strips and 1/3 cheese
- 8
Place the third and final layer of potatoes on top
- 9
In a bowl, lightly beat the egg
- 10
In a small pan, bring the milk to scalding
- 11
Pour the milk into the egg, whisking
- 12
Pour this mixture over the potatoes, the mixture should just cover the potatoes
- 13
In layers, place the remaining pepper strips and cheese on top
- 14
Sprinkle with the remaining dried herbs
- 15
Bake at 400°F for 45 minutes to 1 hour, or until top is browned and bubbly
- 16
Cool slightly for 10 minutes and cut into pie shaped wedges to serve
Tips
Use a mandolin slicer for evenly thin potato rounds to ensure uniform cooking and professional presentation
Scald the milk before adding to the beaten egg to create a proper custard base that binds the layers
Allow the galette to rest for 10 minutes after baking so layers set properly for clean slicing
Good to Know
Refrigerate covered for up to 3 days, reheat in 350°F oven
Can assemble completely up to 1 day ahead, cover and refrigerate before baking
Best served warm, cut into wedges like a pie
Common Mistakes
Use a mandolin guard to avoid cutting fingers when slicing potatoes
Temper the egg mixture slowly to avoid scrambling the eggs
Let rest before cutting to prevent layers from sliding apart
Substitutions
different texture but similar smoky flavor
FAQ
Can I make this without a mandolin slicer?
Yes, use a sharp knife or food processor slicing disc, but try to keep slices as uniform as possible for even cooking.
What if I don't have a cast iron skillet?
A 12-inch glass or ceramic baking dish works well, just butter it thoroughly and baking time may vary slightly.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days covered in the refrigerator and reheat well in the oven.