Garlicky Potato Galette

A comforting and satisfying Garlicky Potato Galette featuring layered Yukon Gold potatoes, garlic, and herbs for a flavorful punch.

Scale

2 pounds medium unpeeled Yukon Gold potatoes, scrubbed and sliced about ⅛-inch thick
1/4 cup grated Parmesan cheese
1 tablespoon cornstarch
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, melted (divided use)
1/2 cup finely chopped sweet onion
3 large cloves garlic, minced
1 tablespoon fresh thyme, chopped
3/4 teaspoon fresh rosemary, chopped
3/4 teaspoon lemon zest

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Wash the Yukon Gold potatoes thoroughly under cold water, then slice them into thin rounds.
Soak the potato slices in cold water for 15 minutes, then drain and pat dry.
In a bowl, mix together the Parmesan cheese, cornstarch, salt, and pepper.
In a skillet, melt 1 tablespoon of butter and sauté the chopped sweet onion until translucent.
Add the minced garlic, thyme, rosemary, and lemon zest to the skillet and sauté until fragrant.
Preheat the oven to 400°F (200°C) and drizzle oil in a baking dish.
Layer the potato slices in a spiral pattern, sprinkling the Parmesan mixture and garlic-onion mixture between layers.
Finish with a layer of potato slices, drizzling remaining olive oil and melted butter on top.
Cover with aluminum foil and bake for 30-35 minutes, then remove the foil and bake for another 15-20 minutes.
Let the galette rest for 10 minutes before slicing and serving.

For a crispy texture, avoid covering the galette with foil after the initial baking stage.

Find it online: https://techhommy.com/garlicky-potato-galette/