Galette with potatoes and cheese

Name: Galette with potatoes and cheese
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Potatoes 2.2 lbs; Cheese from the farmer, hay milk 7 oz; Thyme to taste; Rosemary to taste; Sage to taste; Butter cold 3.5 oz; Buckwheat flour 1 cup; Type 00 flour ½ cup; Water cold ¼ cup; Fine salt to taste

it br es fr de

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 6
Note + the resting time for the dough

PRESENTATION

Imagine biting into a potato galette that’s just packed with simple, hearty goodness—tender potatoes, sharp cheese, and a rustic pastry. It's like it’s straight from a French mountain kitchen. And here's the thing, this dish uses a brisée pastry base with a twist: buckwheat flour. It makes the crust a bit coarser—really really good—adding an earthy, stronger flavor that complements the filling perfectly. The potatoes? Seasoned with herbs. And the bold, melty cheese just sits right there in the middle.

You know, it reminds you of cozy, old-fashioned food from the countryside, where flavor is straightforward and real. The edges come out crispy and seriously satisfying, making this cheesy potato galette a favorite wherever mountain-inspired dishes are celebrated. Really.

Across France, there are so many creative takes on the potato and cheese galette. In Brittany, the Bretonne complète adds ham and egg. Some areas use camembert and sweet Bordeaux onions for a golden finish that’s wonderfully unique. Thing is, each region adds its own touch, but the core idea remains: honest ingredients and a crust that supports a cheesy, creamy filling.

This potato galette with cheese is perfect for family gatherings or even a quick meal when you crave something warm and savory. You know, whether called a savory galette or a rustic potato tart, the core is the same—it’s unfussy, filling, and feels like home. Swapping cheeses or adding herbs is part of the fun, as the concept is so flexible. That’s the beauty of a potato and cheese galette: it fits right in, no matter the occasion, always giving a little taste of the French countryside with every hearty bite. For sure.

INGREDIENTS

Potatoes 2.2 lbs (1 kg)

Cheese 7 oz (200 g) - from the farmer, hay milk

Thyme to taste

Rosemary to taste

Sage to taste

for the shortcrust pastry: Butter 3.5 oz (100 g) - cold; Buckwheat flour 1 cup (140 g); Type 00 flour ½ cup (60 g); Water ¼ cup (50 g) - cold; Fine salt to taste

Preparation

How to prepare Galette with potatoes and cheese

To prepare the galette with potatoes and cheese, pour the flours into the bowl 1, add salt and mix. Add the cold diced butter 2, and knead quickly with your fingertips 3 as if pinching the dough.

Pour in the cold water and knead quickly in the bowl again 4. When the dough begins to come together 5, move to the workbench and knead briefly 5, until you get a homogeneous mixture. Form a ball, wrap it in plastic wrap 6, and let it rest in the refrigerator for 30 - 40 minutes.

Peel the potatoes 7 and cut them in half and then into slices of half an inch 8. Cook the potatoes in plenty of salted boiling water for about 10 minutes 9.

After the time has passed 10, drain the potatoes 11 and let them cool slightly. Season the potatoes with oil and salt 12.

Chop the herbs 13 and add the chopped herbs to the potatoes to flavor them 14. Cut the cheese into cubes of about 0.2 inches 15.

Remove the shortcrust pastry from the fridge, sprinkle the work surface with buckwheat flour, and roll out the dough to a thickness of about 0.01 inches 16. Then roll the pastry around the rolling pin and unroll it over a fluted mold (bottom base 8.5 inches, top base 10.25 inches) lined with parchment paper. Prick the base with a fork 18.

Stuff with the potatoes 19 and cubed cheese 20, then fold the edges towards the center 21.

Pinch the pastry to seal it 22, then bake in a static oven at 392°F for 20 minutes. Continue cooking in a fan-assisted mode for another 15 minutes. Remove from oven 23 and let it cool slightly before removing from the mold and serving the galette with potatoes and cheese 34.

Storage

Store in the refrigerator for up to 3 days. The cooked galette can be frozen.

Tip

Try to work the shortcrust pastry in a cool place and on a cool surface, as a warm environment could soften the butter too much, making it difficult to roll out. If necessary, during the rolling process, put the shortcrust pastry back in the refrigerator for a few minutes to lower the temperature.

For the translation of some texts, artificial intelligence tools may have been used.