Arrange potato slices in a single layer between sheets of paper towels; pat dry.
Stir Parmesan, cornstarch, salt and pepper together in a small bowl.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over medium heat.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Stir in thyme, rosemary and lemon zest.
Transfer the mixture to a heatproof medium bowl, making sure there are no onions left in the pan.
Grease the bottom and sides of the pan with 1 tablespoon butter.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Layer one-fourth of the potato slices in overlapping concentric circles in the bottom of the pan.
Repeat the layers twice; top with the remaining potato slices, arranging in overlapping concentric circles.
Brush the top with the remaining 1 tablespoon butter.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Cook over medium-high heat for 5 minutes, giving the pan a quarter turn occasionally.
Remove from heat; cover tightly with foil.
Transfer to the oven; bake for 25 minutes.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Remove and discard foil.
Loosen the edges and bottom using a small spatula; gently shake the pan to loosen the galette.
Carefully invert the galette onto a serving platter.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Garnish with additional thyme and rosemary, if desired.
To make ahead:
Refrigerate in an airtight container for up to 4 days.
To reheat, loosely wrap desired portion in foil.
Bake at 350F until heated through, about 15 minutes, uncovering during the last 5 minutes of cooking.
Yes, this dish is vegetarian-friendly.
If you’re vegetarian, ensure to choose Parmesan cheese that is labeled as vegetarian.
Some Parmesan cheeses contain animal rennet, which is not vegetarian.
We recommend usingYukon Gold potatoes, which are thin-skinned potatoes with yellow flesh and buttery flavor.
They have a creamy yet firm texture that falls between starchy russets and waxy red potatoes.
Theyll crisp up well and hold their shape after baking.
The potato galette also pairs well with asimple green saladfor a delicious weeknight meal.
For the best results, reheat it in a 350F oven until warmed through and crisp.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
