Cheesy Potato Chive Galette.
Bursting with fresh spring herbs, this Cheesy Potato Chive Galette is the perfect spring appetizer, side dish or weekend brunch item. Made easy using flakey, buttery, puff pastry. Then layered with fresh basil, chives, two cheeses, and very thinly sliced baby potatoes. This savory galette comes together in no time at all, it’s so incredibly easy…and extra pretty. Top with honey and a pinch of flaky sea salt for a sweet, and salty touch. You can’t go wrong with this delicious galette.
Truth? While I love all of the recipes I share with you guys, I definitely have some that I prefer over others. In general, dishes heavy on the meat are what I reach for daily. I often make those types of recipes when my brothers are around, or if I know I’m serving guests who love a meat heavy dish. I’m all about catering to the people I am cooking for, it’s why I love cooking so much.
But, when it’s literally just me? It’s veggies all the way. And cheese. And carbs. These are my foods. The ones I crave day in and day out. Recipes like this Vietnamese salad, the sesame roasted asparagus from last week. And now this potato galette…which I ended up topping with a ton of arugula after photographing…because cheesy potato galette for dinner means greens are needed too…balance.
Also, did you see the new research that regular old potatoes are just as healthy as say a sweet potato? Of course, I can’t find the actual source where I read this, but I promise I read it out there somewhere. And you guys, I am going with it. Potatoes are the best. And now they’re shown to be healthy too. Don’t tell me otherwise because I really like idea of the “healthy potato”.
Anyway, this galette is quick, simple, easy, and so good. I don’t know what inspired me to make it. I just made it, and I surely did not regret it at all.
Actually, I had puff pastry in the fridge, and my herbs are currently growing like crazy. I also have potatoes sitting in the pantry just waiting to be used. So I guess that was my inspiration. I love when recipes are created out of the ingredients I have on hand. They tend to be some of my favorite recipes, as they also tend to be my more creative ones. They provide me with a little challenge to throw whatever I have together and pray it works.
If you love to experiment in the kitchen and have never done this, I highly recommend trying it. Create something out of only the ingredients you have on hand. It’s an easy way to learn how to put new and exciting flavors together!
Moving right along here. The details…
Start with the puff pastry, top with olive oil and then add fresh herbs like basil, chives, and dill. Be sure to use plenty of basil and chives, as these are the flavor for this galette. They also add so much freshness and color. Now, add the cheese. I like to use a mix of buttery Gruyère and fontina cheese. They both melt down really well and pair nicely with the delicate herbs.
Once you have the cheese layered over the herbs, it’s time for the potatoes. I like using small to medium to baby size Yukon gold potatoes. The key is to slice the potatoes pretty thin. To get thin, even slices, I recommend using a mandolin. It works really well and saves you a lot of time.
Toss the potatoes with fresh thyme and layer them over the cheese. Fold up the galette and bake until the cheese is bubbly and the potatoes are crisping on the edges.
Now, here comes my weird, very “Tieghan” move…drizzle the galette with the lightest drizzle of honey. Yes, do it. Just as a grilled cheese is made better with honey, so is a cheesy potato galette. It might not sounds right, but trust me, it works. Just go for it.
And with that, I have to say, this is kind of the perfect recipe for any time of day, and really any occasion. Serve as a main course at brunch, a light meal for lunch, an appetizer, or maybe even a side dish for this Sunday’s Easter dinner.
Another option…make this potato galette tonight, add lots of fresh greens on top, and call it a galette topped with salad. Thursday night dinner + a movie. My version of perfection.
All options are good options!
If you make this cheesy potato chive galette, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cheesy Potato Chive Galette.
Made easy using flakey, buttery, puff pastry. Then layered with fresh basil, chives, two cheeses, and very thinly sliced baby potatoes. This savory galette comes together in no time at all. Top with honey and a pinch of flaky sea salt for a sweet, and salty touch...so delish!
- 1 sheet frozen puff pasty, thawed
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh basil chopped
- 2 tablespoons chopped fresh chives, plus more for serving
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and pepper
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded fontina cheese
- 2 small Yukon gold potatoes, very thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten
- honey, for serving (optional)
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the pastry out into a rectangle about 1/4 inch thick and then transfer to the prepared baking sheet. Prick the pastry with the tines of a fork. Spread the pastry dough with 2 tablespoons olive oil, leaving a 1 inch border around the edges of the dough. Sprinkle evenly with basil, chives, dill, and crushed red pepper flakes. Top with the cheeses.
3. In a medium bowl, toss the potatoes with the remaining 1 tablespoon olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 1 inch border. Fold the edges up and over the potatoes. Brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark.
4. Remove the galette from the oven and top with fresh chives and a drizzle of honey, if desired. Slice and EAT!
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