This Asiago, Garlic & Rosemary Potato Galette is rich, savory and mind blowingly delicious!  With a slightly crispy exterior, a creamy, cheesy interior and mellow notes of garlic and rosemary, this galette is guaranteed to please!
I don’t really talk too much about myself on this here ‘lil site of mine, but I am going to change that for today.

Why?  Because today’s rambling actually does relate to this recipe… well, kind of.

For those of you who don’t know me (hi there everyone but my mother), I am, by nature, a perfectionist.

I’ll find the teee-nie, tiii-nie-est detail of anything I create and harp on it.

I’m also a hustler.

And I’m extremely stubborn.

All lovely personality traits, I know, I know.  (<– Said dripping with sarcasm)

However, these character flaws contribute to making me extremely self-driven.  I refuse to allow myself to settle for ‘just okay’ when it comes to anything I produce, make or do.

Which leads my ranting focus to this site, my baby, NSN.

I look back on some of my first posts, the writing content, and my food photography.  I cringe.  Holy bologna.

Someone hand me my camera, and get outta my way, so I can reshoot that.  ALL of that.

I have come a long way.  Well, at least that is what Boy would say.  You want to know what I say (and see with my own two hazel eyes)?

I have so much more progress to make… I can do so much better and I have a very long way to go until I’m slightly content with NSN.

In a foodie world where everyone has such gorgeous photos, I am not trying to compete.  Because, let’s face it… I’d lose.

I’m just trying to be me.

I’m trying to shoot photos I am proud of and provide recipes I, myself, will (and do) devour.

This brings me to todays crispy potato side dish.

I have made this countless times and I have no complaints… well, the photos could be a lot better, but the recipe is spot on!

Asiago, Roasted Garlic & Rosemary Potato Galette

This crispy potato pie is something I am VERY proud of.

This potato galette not only always turns out beautifully, but honestly, it tastes even better that it looks.  Let’s just say I could eat my weight in these potatoes on the regular!

These potatoes… Ohhhh. My. Gaaaawwww-ssshhhh.  You guys, these layered potatoes.  They are downright delish.

Seriously scrumptious.

Stupendously superior.

Mind blowing type of amazing.

Did I cover enough adjectives?  Probably not, but really there are no words, my friends.  No words to explain how insanely delicious these layered crispy potatoes are.

Truth be told, these potatoes are so dang delicious, I’d eat them off the floor and not think twice.  (<—Did I go too far??)

In all honesty, they are so good they kind of make you want to kick yourself in the head to ensure you aren’t dreaming.

This crispy potato galette is rich and savory.  The exterior is slightly crispy, yet the interior remains amazingly luscious with layer upon layer of creamy, cheesy, superior flavor.  The roasted garlic adds a mellow essence, while the rosemary adds some earthiness, both of which complement the creaminess of the potatoes.

What is a potato galette?

A potato galette, pronounced ga-lette, is a French potato dish made up of lightly buttered, thinly sliced potatoes arranged in slightly overlapping, circular layers that resembles a cake.

The layers of this potato galette include a sprinkling of roasted garlic, rosemary and freshly shredded asiago cheese.

What is the difference between a potato galette and pommes Anna?

While both a savory potato galette and pommes Anna are classic French potato dishes, their main difference is in the way they are cooked.

A potato galette, or potato ‘cake’, is made in a tart pan, springform pan, or in this case a cast iron skillet, and baked in the oven.  Pommes Anna on the other hand is crisped on the stove.

Can you freeze potato galette?

Yes you can freeze a potato galette!

To freeze this crispy rosemary galette simply bake according to instructions in the recipe and allow to cool completely before freezing.  Frozen potato galette will keep for up to 3 months.

Can you reheat potato galette?

Yes you can reheat a galette!

If you previously froze the galette, allow it to thaw overnight in the refrigerator before reheating.

To reheat a cooked potato galette, preheat the oven to 375 degrees F.  Place the galette on a sheet pan lined with non-stick aluminum foil for easy clean up and bake for 12-18 minutes or until heated throughout.

You have simply GOT to try this rosemary potato galette.  This side most definitely belong on your Holiday table, front and center.

So grab some vino, put on some holiday music and have yourself a merry little Christmas with this savory galette.  Cheers!

-xoxo-

Cheyanne

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Asiago, Roasted Garlic & Rosemary Potato Galette recipe👇

4.5 from 2 votes

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Asiago, Roasted Garlic & Rosemary Potato Galette

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

This Asiago, Garlic & Rosemary Potato Galette is rich, savory and mind blowingly delicious! With a slightly crispy exterior, a creamy, cheesy interior and mellow notes of garlic and rosemary, this galette is guaranteed to please!

Course: Breakfast, Brunch, Side Dish

Cuisine: American, French

Keyword: asiago, cheese, galette, garlic, potato, rosemary

Servings: 8

Calories: 238 kcal

Author: Cheyanne Holzworth

Ingredients

• 2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick*
• 8 TBS Unsalted Butter – melted and divided
• 1 TBS Cornstarch , divided
• 5 large Cloves Garlic – roasted* and minced
• 1 tsp Salt
• ½ tsp Ground Black Pepper
• 1 Cup Asiago Cheese - grated
• 1 TBS Fresh Rosemary Leaves – chopped
• Optional Garnishes:
• Fresh Rosemary – minced
• Sour Cream
• Asiago Cheese - grated

Instructions

1. Adjust your oven rack to the lowest position and preheat to 425 degrees.
2. Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely.*
3. Meanwhile: Whisk 7 of the tablespoons of butter, cornstarch, garlic, salt, pepper and rosemary together in a large sized mixing bowl. Add potatoes and gently toss until evenly coated.
4. Add remaining 1 tablespoon of butter in a large cast iron skillet (you can use a heavy bottomed 10’’ nonstick skillet or a spring form pan*). Swirl butter to evenly coat the bottom of the skillet.
5. Starting in the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato. Once you have a full inner circle formed, sprinkle with some of the cheese. Then move outward forming another complete circle and sprinkling with cheese. Keep placing and overlapping potato slices, trying to keep a level, even thickness. One you have covered the bottom of the skillet, place the remaining potatoes and cheese evenly over the circles of potatoes you have formed, again keeping the potatoes level.*
6. Heat the cast iron skillet over medium high heat and cook 5 minutes. Spray the top of the potatoes with nonstick cooking spray. Place a large piece of foil on top of the potatoes. Add a heavy skillet, or cake pan, on top of that to weigh down potatoes and compress them. Fill the skillet with dry beans, weights, bricks or rocks.
7. Transfer the skillet to the oven and bake for 25 minutes.
8. Remove the top skillet with weights and the foil from the top of the potatoes. Continue to cook the galette an additional 15-20 minutes, or until the tops of the potatoes are golden brown in color, cooked through and tender.
9. Transfer cast iron skillet to a stove top burner, over medium heat. Season with salt and pepper. Cook 2-3 minutes and gently shake the skillet back and forth, until you see the galette releasing itself from the sides of the pan.
10. Remove from heat and allow to cool slightly for 5-10 minutes. Run a paring knife around the outside of the galette to help it loosen. Place a cutting board, large clean flat platter over the skillet. CAREFULLY flip the skillet over to invert the potatoes onto the board. Gently lift the skillet off of the potatoes.
11. Sprinkle more cheese on top (optional) and tent the potatoes lightly with foil and allow to rest 3-5 minutes before carefully cutting it into wedges. Serve with optional garnishes.

Recipe Notes

1. For best results use a mandoline to slice the potatoes.
2. To quickly dry out your potato slices, preheat your oven to the lowest possible temperature and turn off the oven, before you start slicing and washing potatoes. Spread washed and drained potato slices out evenly on sheet pans and place in the warm oven for 10 minutes.
3. You can use a nonstick skillet or spring form pan, however you won’t get the same golden color as you would using a cast iron skillet. It will still be equally as delicious though!
4. To keep potatoes level, you will probably need to add more potatoes to the outermost ring of potatoes.
5. To Roast Garlic: Preheat the oven to 400 degrees. Cut the top off of the head of garlic. Place the head of garlic on a small sheet of aluminum foil. Drizzle with olive oil and sprinkle with a bit of salt. Wrap garlic up tightly in the foil. Place the garlic package directly on the center oven rack and roast for 40 – 50 minutes. Remove from oven and allow to cool slightly. Remove head of garlic from the foil and squeeze the roasted cloves out of the skins into a ramekin or a small bowl. Set aside.
6. To reheat the galette, cook in an oven preheated to 375 degrees F for 10-15 minutes

*Adapted from Cooks Ilustrated