Garlic and Onion Potato Galette Recipe
A crispy and tender potato galette, featuring roasted garlic and caramelized onion, makes a versatile side dish.
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Instructions
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Preheat oven to 425°F with the rack in the lowest position.
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Slice potatoes 1/8-inch thick, then soak them in cold water for 10 minutes. Drain thoroughly, pat dry, and let sit for 15 minutes.
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In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Sauté sliced onion with 1 teaspoon salt for about 12 minutes until caramelized, then remove and set aside.
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In a large bowl, whisk together 7 tablespoons butter, roasted garlic, cornstarch, garlic powder, 1/2 teaspoon salt, and black pepper. Toss the dried potatoes with this mixture until fully coated.
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Add the remaining 1 tablespoon butter to the skillet, swirling to coat the bottom. Arrange a base layer of overlapping potato slices in a circle.
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Combine Asiago and Parmesan cheeses. Sprinkle a mix of cheese and caramelized onions over the potato layer. Repeat layering potatoes, cheese, and onions until all ingredients are used.
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Heat the skillet over medium-high heat for 5 minutes. Spray the top of the potatoes with cooking spray, cover with parchment or foil, and weigh down with another pan.
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Bake on the lowest oven rack for 25 minutes.
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Remove the top pan, weights, and cover. Return the skillet to the oven, moving it to a higher rack, and bake for another 15 minutes until golden brown and tender.
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Place the skillet on the stovetop over medium-high heat for 2 minutes, gently shaking to loosen. Remove from heat, cool for 5 minutes, then loosen edges with a knife and invert to remove the galette.
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Garnish with additional cheese, rosemary, and sour cream before cutting and serving.