Description
A delicious gluten-free crispy potato galette topped with smoked salmon and fresh herbs.
Ingredients
Scale
- 2 1/2 – 3 lbs (1.13 – 1.36 kg) Russet or Yukon gold potatoes, peeled, sliced into 1/8-inch thick rounds
- 6 Tbsp (85g) unsalted butter
- 3 cloves garlic, smashed and peeled
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup (100g) Parmigiano Reggiano, grated
- 1/2 cup (120g) creme fraiche
- 1/4 cup (15g) chopped fresh dill
- 1/2 lemon, juiced, about 1 Tbsp
- 8 oz (227g) smoked salmon, thinly sliced
- 1/2 small red onion, diced, or 1–2 medium shallots, finely chopped
- 2–3 Tbsp capers, drained
- 2 Tbsp chives, thinly sliced
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Slice Potatoes Thinly: Begin by slicing the potatoes very thin, ideally using a mandoline for that perfect uniformity. You want them to be translucent for crispy results. If they are too thick, they might end up soggy. Do not rush this step; even slices are key!
- Layer Potatoes in Pan: Next, start layering the sliced potatoes in a greased skillet, slightly overlapping each slice. As you build those layers, you will want to see a nice spiral forming. Avoid overly compacted layers, or the galette will not cook evenly. Pay attention to make it pretty!
- Season Generously: Sprinkle a good amount of salt and pepper over the layered potatoes, giving them a light flavor boost. You will notice the aroma starting to come alive. If you skimp on seasoning here, the galette could end up bland. Be brave with those spices!
- Crisp in the Oven: Slide the skillet into the oven and bake until the edges are golden and crispy, smelling heavenly. This usually takes about an hour. Resist the urge to peek too often; you want to keep that heat locked in for the best browning.
- Cool & Firm Up: Once the galette is done, let it cool in the pan for a few minutes. This helps it set so it does not fall apart when flipped. You are aiming for crispy edges and a sturdy base. If you flip too soon, you might end up with a mess.
- Flip to Finish: Carefully use a spatula to flip the galette onto a plate, making sure to support it well. You should hear a nice crunch upon landing! If it breaks, do not worry; it still tastes great. Just be gentle during this step to keep it intact.
- Top with Salmon: Now it is time to layer on that beautiful smoked salmon, adding a touch of elegance and flavor. You will see those colors pop! Make sure to put on just the right amount—it should complement, not overpower, the crispy potatoes.
- Garnish & Serve: Finish by garnishing with fresh dill or chives, giving it a burst of color and flavor. As you serve, let that aroma waft around. If you cut too soon, the galette might fall apart, so be patient for the perfect slice. Enjoy!
Notes
- Leftover galettes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees F for 7-10 minutes, removing any toppings before reheating.
- Use a mandoline slicer for uniformly thin potato slices.
- Adjust the seasoning to your preference with additional herbs.
- For a vegetarian option, substitute smoked salmon with sautéed mushrooms.
- Reheat in a preheated oven at 350 degrees F for 7-10 minutes after removing any creamy toppings.
- Serve with a side salad for a light meal.
- Pair with scrambled eggs for a hearty brunch.
- Add a dollop of caviar on top for an upscale flair.
- Top with sautéed mushrooms instead of smoked salmon.
- Add different fish varieties like gravlax for flavor diversity.
- Incorporate seasonal vegetables like roasted asparagus or cherry tomatoes.
- When using leftover cooked galette, reheat in a preheated oven at 350 degrees F for 7-10 minutes, ensuring toppings are removed first.
- For extra crispiness, consider using a combination of potato types or mixing in a bit of cornstarch with the slices before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 408
- Sugar: 3g
- Sodium: 1058mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 52mg