Serves 8
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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.


  • 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

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


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


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

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.

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


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

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