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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.

overhead photo of Cheesy Potato Chive Galette with 2 pieces cut and knife in photo

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”.

Cheesy Potato Chive Galette before baking and before adding potatoes

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!

overhead photo of Cheesy Potato Chive Galette before baking

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.

overhead photo of Cheesy Potato Chive Galette after baking on baking sheet

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.

overhead photo of Cheesy Potato Chive Galette with slices cut

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!

overhead photo of Cheesy Potato Chive Galette slice

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.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 822 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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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  1. Hi Tieghan,

    I’m hoping to make this dish tonight but they didn’t have fresh basil at the store and my boyfriend accidentally bought small baby mixed potatoes instead of yukon gold. Would these potatoes be ok and would I be able to use dried basil?

    1. Hi J,
      Yes the baby potatoes will be fine to use as well as the dried basil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    I made this last night for my husband and I. This is truly an amazing recipe! It will be my go to light dinner with a side salad. Thank you so much for this. With your step by step instruction you made it easy for my husband to follow. I am teaching him to cook and it’s going very well.

    1. Hi Maxine! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  3. Hi Tieghan! If I wanted to add bacon to this, at what point would you recommend that? Thanks so much <3

    1. Hey Leah! I would top the tat with cooked, crispy back just after you remove it from the oven. OR you can sprinkle diced raw bacon over top of the potatoes before baking the tart, the bacon should crisp up as the tart bakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. 5 stars
    I made this galette for brunch with friends. So, so good! It looks stunning but the effort needed is actually minimal.

  5. Looks delicious! I want to turn this into a dinner dish, what type of greens do you recommend throwing on top? Do I put dressing on the greens or just add at the end prior to serving?

    1. HI! I love a leafy mix of arugula and spinach. I would dress them with oil, vinegar, and lemon! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. 5 stars
    This galette just earned yet another rave review from my family. ♥ Made this for dinner tonight and it was delish! SO yummy and perfect for spring! ♥ Thank you!

  7. With a chef in my family, it makes bringing a dish to holidays a little tricky 😉 However, you are always my go-to!! My sister and I bring Tieghan to every family get together. I read your cookbook like the bible! This galette will be making an appearance at Easter this year thanks to you.

  8. Question, do the potatoes cook fully through during the baking process without being par-cooked prior to slicing them? Thanks!

    1. HI! Yes, the potatoes cook all the way through! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. Do you think this could be assembled ahead of time then baked later? Could I make this the night before and then keep in the fridge and bake in the morning?

    1. HI there! I actually don’t recommend that as the potatoes will turn brown once they have been sliced. I would recommend baking the tart the night before and then warming in the oven before serving. This way you will not have brown potatoes! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi there! Those are mustard seeds, but honestly I didn’t taste them much, which I why I left them out of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. Prevention Magazine and Consumer Reports had good articles on the benefits of the white potato. It all comes down to how we prepare it and what we serve it with.
    Everything in moderation.

  11. Hi Tieghan, this looks delicious, all the ingredients in the galette sound wonderful, I must make this for Easter. Thanks for sharing this and all your amazing recipes.
    Happy Easter ??