Yield
Serves 8
Prep Time
15mins
Cook Time
60mins
Difficulty Level
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Galettes usually remind us of crusty cakes and flaky pastries, but the French pie can be more than just your post-meal dessert. Instead, incorporate it into your dinner spread we say, with a warm and savoury mixture of rosemary, butter, garlic, held in layers of potato petals. Serve when crisp and golden alongside your roast and more.

Ingredients

  • 50 g butter, melted
  • 1 tsp finely chopped rosemary
  • 1 clove garlic, finely chopped
  • 1 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1.2 kg dutch cream or desiree potatoes, very finely sliced
01.

Preheat oven to 180 C (160 C fan-forced).

02.

Put melted butter into a small bowl. Add rosemary, garlic, salt and pepper.

03.

Brush butter over base and sides of a 20 cm pie tin or frying pan.

04.
Place a layer of potatoes into tin, starting in centre and fanning pieces out over base, to form a petal pattern. Brush with some butter and cover with another layer of potatoes.
05.

Repeat process until all potatoes have been used. Brush remaining butter over top of potato.

06.

Bake galette 1 hr, or until crispy and golden. Serve in thick wedges with grilled steak, if desired.

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