Can you freeze potato galette

Using thinly sliced potatoes ensures you'll get lovely crispy potato bits around the outside, but they are still lovely and tender on the inside. The combination of flavours and textures keeps me coming back to this one. Potatoes - I like to use red potatoes and I don't bother peeling them though you can peel them, if you prefer. Alternately, opt for a yellow-fleshed potato like Yukon Gold. Not a fan of goat cheese? Onions - You'll need a medium-sized yellow cooking onion.

You can use as much as you like. As noted below, you may find it useful to make more than you need, as you can easily freeze extra caramelized onion to use for another dish. Step 1: Caramelize the Onions - Unfortunately, there is no quick way to caramelize onions.

That said, it is not a difficult process, just needing a little attention as you allow the onions to cook to caramelized perfection. It will take about minutes. You can do this part ahead, if you like, then just cover and refrigerate until you assemble the galette.

Step 2: Assembling the Galette - Assembling the galette is a simple as placing the thin potato rounds into a well-greased cast-iron skillet or similar sized baking pan. Scatter the caramelized onion and goat cheese between the layers and top it all with a final layer of potatoes. Cook briefly on the stovetop to set the bottom, then pop in the oven and bake until the potatoes are tender, golden brown and crispy. What is a galette?

The word 'galette' comes from the Norman word 'gale', meaning flat cake. What is potato galette? A potato galette is a "flat cake", made with thinly sliced potatoes. Can I make the galette thicker? I like mine on the thinner side, as it cooks quickly and gets nice and crispy as there is just less moisture over-all in the pan. That said, you can certainly make it thicker, if you prefer. Simply double up each of the 3 layers of potatoes, so rather than a single layer of over-lapped potatoes, go around again to make each layer doubled.

Alternately, you can make more filling and use more layers. Just keep in mind that the thicker it is, the longer it will take to cook AND you may need to loosely cover the top with foil if the top is over-browning before the potatoes are cooked through.

Can you freeze potato galette? Yes you can. You can freeze up to 2 months. Thaw in the fridge and use the re-heating instructions below. Can you reheat potato galette? The easiest way I have found is to simply slip in back into the skillet and re-heat on the stove-top over medium heat until warmed through. This will add a bit of the crisp back. Alternately, place on a baking sheet and pop into a F oven until warmed through.

What to serve with a potato galette? You can serve your potato galette as a potato side dish to any meal, though pairing it with a simply cooked meat, such as a grilled steak or roast chicken. You could also treat the galette as a main and serve it with a simple salad. Do I need to use a cast iron skillet to make a potato galette?

No, but it really does work well if you have one. I did according to the recipe. Next time I will put them in a large muffin pan and bake them longer; they shrink so much and use less oil. I am going to try separating leftovers and reheat in an air fryer. Hi, Karen, Thanks so much for your question. I would freeze on parchment paper first then place in an airtight freezer container.

It may also be best to heat directly from frozen—without thawing—which is what we do with the roasted potatoes. If you try it, please let me know how it goes. Thanks again so much!

Possibly reheat? Hi, Michele, Thanks so much for your question. Is there any way you could make them shortly before you leave for the party? As I recall from making these, they reheat fine except that the herb and garlic flavor is reduced after reheating. If you can make the amount you need and then hold them warm in a baking pan in a low degree oven until you leave, I think you should be fine.

Hi, Dawn, Thanks for your question. How about parsley, chives and garlic? That would be my suggestion. Thanks again and hope you enjoy! Hi, Julie, Thanks so much for your question. It's a total crowd pleaser. You will also need measuring cups and spoons , mixing bowl , rolling pin , and half sheet baking pan. Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram aheadofthyme or share it on the Pinterest pin so that I can follow along.

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How to store : Allow the potato galette to cool to room temperature, then store in an air tight container or wrap it in aluminum foil , and store in the refrigerator for up to 4 days.

How to freeze : Allow the potato galette to cool to room temperature, then store wrapped tightly in aluminum foil , and store in the freezer for up to 3 months. Sure, I could throw a fresh sprig on before I serve it, but this bakes in and looks beautiful and thought out. I think the one think that lifts this past any other recipe I've tried is the pre-browning on the stove. Seems to make all the difference in the world. I've made this at least 6 times - sometimes have to peel some potatoes off the pan and put them back where they belong - but it's been a showstopper and everyone loves it.

Also nice that it can be made ahead and reheated with zero loss to looks or flavor. My family loved this. Add salt as you build the layers. In the last 10 minutes of cooking time, I laid a piece of parchment on top and weighted the potatoes with a heavy pie plate which helped it keep its shape when I unfolded the galette. Oh my. This is the perfect collision of potato chips and mashed potatoes. We're talking crisp and rich and salty and herby and If there's a better side for skirt steak, I've never had it.

Superb recipe and so easy! It really must be done in an iron skillet. The potatoes are delicious and so crispy. They easily come out of the pan. Newport Beach, CA. Maybe I sliced the potatoes too thin, but this just did not work for me. They separated and became more like chips, than a galette Maybe if they are sliced thicker next time they may hold together better, or if I add more layers, maybe