Rosemary Potato Galette
Add to CollectionGalette is a French cuisine term used to describe a flat round dish or pastry. Rosemary Potato Galette topped with crispy crumbles of bacon, is obviously the potato version of a galette. It's so easy to prepare, savory, and very satisfying! The perfect side dish to any meal.
Equipment
- Skillet, large
- Tongs
- Mixing bowls, large and medium
- Baking Pan
- Parchment paper or aluminum foil
Ingredients
- 1 lb bacon
- 4 tbsp unsalted butter , melted, sliced (plus more for the pan)
- 1 pinch garlic powder
- 3 tbsp bacon fat , melted
- 1 tsp salt , or more to preferred taste
- 1 tsp black pepper , or more to preferred taste
- 2 lbs Yukon Gold potatoes , unpeeled, sliced to ⅛ thickness
- 1 medium onion , thinly sliced
- 3 tbsp fresh rosemary , chopped
Instructions
Bacon
- Add strips of bacon to a cold skillet and turn heat to low. As the bacon begins to cook and the fat releases, use tongs to turn each slice. Continue to flip the bacon so that it will brown evenly. Cook over low heat until it reaches your desired crispiness. Using tongs, transfer the strips of bacon to a plate covered in paper towels. Set to the side. Allow the fat drippings to cool slightly. Then spoon or suction out the drippings and transfer to a glass, metal, or ceramic container. Save the fat for later use.
Potato Galette
- Arrange the oven to have one rack in the middle. Preheat oven to 425° F.
- Line a baking sheet with aluminum foil or parchment paper. Brush the foil or paper with melted butter. Set a springform ring on top of the butter.
- In a skillet over low heat add the bacon drippings, 2 tablespoons butter, 1 teaspoon of salt, 1 teaspoon of pepper, and a pinch of garlic powder. Heat only to melt the butter and combine the ingredients. Pour liquid mixture into a medium-sized bowl. Add potatoes and toss with tongs to coat thoroughly with the mixture.
- In a separate bowl, toss together the sliced onions, chopped rosemary, and 1 tablespoon of melted butter. Set aside.
- Crumble the bacon and set to the side.
- Arrange a circular layer of potato slices within the inside of the springform ring on the prepared baking sheet. Overlap the potatoes as you layer. Then top with a layer of onions and a little bit of bacon. Set aside most of the crumbled bacon for the topping during the last 5 minutes it's in the oven. Repeat the layering until you end with potatoes on top. Then carefully remove the springform ring.
- Carefully transfer the baking sheet to the middle rack of the oven. Bake for 45 minutes. Brush with another tablespoon of melted butter and then bake for another 5 minutes. Then top with the remaining crumbled bacon and cook for another 5 minutes or until the potatoes are golden, cooked through, and the top is crispy.
- To safely transfer to a serving platter, run a thin knife or spatula slowly under the galette to loosen it from the foil or paper. Season with salt and pepper, to preferred taste. Sprinkle with dried parsley.
Notes
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