Cheesy Potato Chive Galette Recipe

There’s something undeniably charming about a galette. It’s the effortlessly chic cousin of the pie, boasting a free-form, rustic appeal that whispers “homemade goodness” without demanding perfection. Recently, I stumbled upon a recipe for a Cheesy Potato Chive Galette, and let me tell you, it has become an instant family favorite. From the flaky, buttery crust to the creamy, cheesy potato filling bursting with fresh chive flavor, this galette is a symphony of textures and tastes. Even my picky eaters, who usually side-eye anything remotely “vegetable-forward,” devoured slice after slice. The aroma alone, baking in the oven, was enough to draw everyone into the kitchen, their faces lit with anticipation. This isn’t just a recipe; it’s an experience – a comforting, crowd-pleasing dish that’s as perfect for a casual weeknight dinner as it is for a special weekend brunch. Trust me, once you try this Cheesy Potato Chive Galette, it will become a staple in your culinary repertoire.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cut into small cubes
• ¼ cup ice water

For the Filling:

• 1 ½ pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 cup shredded Gruyere cheese (or a mix of Gruyere and cheddar)
• ½ cup heavy cream
• ¼ cup chopped fresh chives, plus more for garnish
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 large egg, beaten (for egg wash, optional)

Instructions

Part 1: Crafting the Flaky Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the crust, enhancing its flavor.
2. Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key to a flaky crust is keeping the butter cold. These small pieces of butter will create steam pockets as they melt during baking, resulting in layers of flakiness.
3. Add Ice Water Gradually: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue mixing until the dough just comes together. Be careful not to overmix. Overmixing develops gluten, which can make the crust tough. The dough should be slightly shaggy but hold together when gently pressed.
4. Form a Disk and Chill: Turn the dough out onto a lightly floured surface. Gently shape it into a disk about 1 inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking. It also firms up the butter, contributing to flakiness.

Part 2: Preparing the Savory Filling

1. Prepare the Potatoes: Wash and thinly slice the Yukon Gold potatoes. Yukon Gold potatoes are ideal for this galette because they are waxy and hold their shape well when cooked, preventing them from becoming mushy. Their slightly buttery flavor also complements the cheese and chives beautifully. For even cooking, aim for consistent thickness, about 1/8 inch. A mandoline or a very sharp knife can be used for this task. If using a knife, take your time and slice carefully.
2. Sauté Garlic and Aromatics (Optional but Recommended for Enhanced Flavor): While the crust chills, heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Sautéing the garlic mellows its raw bite and infuses the oil with its aroma, adding a layer of depth to the filling. Remove from heat and set aside.
3. Combine Filling Ingredients: In a large bowl, gently toss together the thinly sliced potatoes, shredded Gruyere cheese, heavy cream, chopped fresh chives, sautéed garlic (if using), salt, and freshly ground black pepper. The heavy cream adds richness and helps bind the filling together as it bakes. Gruyere cheese provides a nutty, slightly sweet flavor that pairs perfectly with potatoes and chives. Feel free to adjust the amount of salt and pepper to your taste. Be generous with the chives – their fresh, oniony flavor is a key component of this galette.

Part 3: Assembling and Baking Your Galette

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Parchment paper prevents the galette from sticking to the baking sheet and makes cleanup easier.
2. Roll Out the Crust: Lightly flour a clean work surface and remove the chilled dough from the refrigerator. Roll out the dough into a 12-inch circle, about ⅛ inch thick. Work quickly and gently to prevent the dough from warming up too much. If the dough becomes sticky, sprinkle with a little more flour. Don’t worry if the edges aren’t perfectly round; the rustic look is part of the galette’s charm.
3. Assemble the Galette: Carefully transfer the rolled-out dough to the prepared baking sheet. Arrange the potato filling evenly over the dough, leaving a 2-inch border around the edge. Avoid overfilling the galette, as this can make it difficult to fold the edges and may result in a soggy bottom.
4. Fold the Edges: Gently fold the edges of the dough over the filling, pleating as you go to create a rustic, crimped edge. The pleats don’t need to be perfect; embrace the free-form nature of the galette.
5. Egg Wash (Optional for Golden Crust): If desired, brush the exposed crust with beaten egg wash. Egg wash gives the crust a beautiful golden-brown color and a slightly glossy finish. It also adds a bit of extra crispness.
6. Bake to Golden Perfection: Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the potatoes are tender. The baking time may vary depending on your oven. Check for doneness by piercing a potato slice with a fork – it should be easily pierced and tender. The cheese should be melted and bubbly, and the crust should be nicely browned.
7. Cool and Garnish: Let the galette cool on the baking sheet for a few minutes before carefully transferring it to a serving platter or cutting board. Garnish with extra fresh chives. Allowing the galette to cool slightly before cutting helps the filling set up a bit, making it easier to slice and serve.

Nutrition Facts

(Approximate, per serving – based on 6 servings)

• Servings: 6
• Calories: Approximately 450-550 calories per serving (This can vary based on cheese and potato quantity, and crust thickness. A more precise calculation would require a nutritional calculator using the exact brands and quantities of ingredients used.)

Please Note: These are estimates and can vary based on specific ingredients and portion sizes. For more accurate nutritional information, use a recipe analyzer with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 45 minutes (includes chilling time for the crust)
• Cook Time: 40-50 minutes
• Total Time: 1 hour 25 minutes – 1 hour 35 minutes

How to Serve

This Cheesy Potato Chive Galette is incredibly versatile and can be served in numerous ways. Here are a few ideas:

• Brunch Superstar: Serve warm slices as part of a brunch spread alongside eggs Benedict, fresh fruit salad, and mimosas.
• Lunch Delight: Enjoy a slice for a satisfying and flavorful lunch, paired with a simple green salad dressed with a light vinaigrette.
• Dinner Side Dish: Accompany roasted chicken, grilled steak, or baked salmon with wedges of this galette for a comforting and delicious side.
• Appetizer Sensation: Cut into smaller squares or triangles and serve as a savory appetizer at your next gathering. It’s perfect for cocktail parties or as a starter before a main course.
• Vegetarian Main Course: For a vegetarian meal, serve a larger slice of the galette alongside a hearty lentil soup or a vibrant roasted vegetable medley.
• Picnic Perfect: This galette travels well! Pack slices for a picnic – it’s delicious warm or at room temperature.
• Topping Variations: Offer a dollop of sour cream, crème fraîche, or a sprinkle of red pepper flakes for those who like a little extra zing.

Additional Tips for Galette Perfection

1. Keep Ingredients Cold: The secret to a flaky crust is cold butter and ice water. Ensure your butter is very cold and measure the ice water accurately. Work quickly to prevent the butter from warming up too much.
2. Don’t Overwork the Dough: Overmixing the dough develops gluten, resulting in a tough crust. Mix just until the dough comes together and avoid kneading.
3. Slice Potatoes Evenly: Consistent potato slices ensure even cooking. Use a mandoline or a sharp knife and aim for about 1/8-inch thickness. If the slices are too thick, they may not cook through in the baking time.
4. Cheese Swaps and Combinations: While Gruyere is classic, feel free to experiment with other cheeses. Cheddar, Fontina, or even a smoked Gouda would be delicious. A combination of cheeses can also add complexity.
5. Make-Ahead Magic: You can make the crust dough ahead of time and store it in the refrigerator for up to 2 days. You can also assemble the entire galette (unbaked) and keep it refrigerated for a few hours before baking. This is perfect for stress-free entertaining.

FAQ Section: Your Galette Queries Answered

Q1: Can I use a different type of potato?
A: Yes, while Yukon Golds are recommended for their texture and flavor, you can use other waxy potatoes like red potatoes or fingerling potatoes. Avoid starchy potatoes like Russets, as they may become too dry and crumbly in the galette.

Q2: I don’t have Gruyere cheese. What’s a good substitute?
A: Good substitutes for Gruyere cheese include Swiss cheese, Jarlsberg, or a combination of cheddar and Parmesan. Each will offer a slightly different flavor profile, but all will work well in this galette.

Q3: Can I make this galette ahead of time?
A: Yes, you can assemble the unbaked galette and refrigerate it for up to a few hours before baking. You can also bake the galette ahead of time and reheat it gently in a 350°F (175°C) oven for about 10-15 minutes until warmed through. The crust may lose a bit of its crispness upon reheating, but it will still be delicious.

Q4: Can I add other vegetables to the filling?
A: Absolutely! You can customize the filling with other vegetables. Consider adding thinly sliced onions, leeks, or sautéed mushrooms for extra flavor and texture. Just be sure not to overcrowd the filling.

Q5: My crust is shrinking when I bake it. What am I doing wrong?
A: Crust shrinkage is often caused by gluten development and dough that is not properly chilled. Ensure you are not overmixing the dough, chilling it for at least 30 minutes (or up to 2 hours), and rolling it out gently. Also, avoid stretching the dough when transferring it to the baking sheet. If shrinkage is a persistent issue, try docking the dough (piercing it with a fork) before adding the filling, though this is less common with galettes than pies.

This Cheesy Potato Chive Galette is more than just a recipe; it’s an invitation to slow down, enjoy the process of creating something delicious, and gather around the table with loved ones. The rustic charm and comforting flavors make it a dish that’s sure to impress and satisfy every time. So, preheat your oven, gather your ingredients, and get ready to experience the simple joy of a homemade galette. You won’t be disappointed!

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