Crisp Potato Cake (Galette de Pomme de Terre) Recipe (2024)

Been making this for years in the oven. Top 1/3 of oven. Heat 425. Don't understand the lid business on top of the stove. Do you put the lid back on after it's flipped? If I feel like flipping it, I use 2 plates: slide potatoes onto 1 plate, cover with 2nd plate, invert and slide back into the pan. Less dangerous too. Put in some butter along with the oil. I like the 2 different textures unflipped.

Or, just consult the recipe: "Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl." Persillade is evidently parsley and garlic.

I wonder if this would be far easier to cook in a cast iron pan in the oven? Would eliminate the need to flip it over halfway through... I'd say cook covered for 30mon at 400deg, and then broil for the last 5 min or so to crisp the top? Might have to try it.

Made this tonight and was pleased. I sliced the potatoes paper thin and layered them about 6 deep interspersed with salt, pepper, and a little nutmeg in a nonstick pan. Covering and drying the cover kept them from getting soggy. Really came out nicely following the directions. Really good with a little sour cream

Make w butter instead of oil and it's Potatoes Anna, more or less, a lovely dish.

It says well seasoned cast iron. As long as you keep the correct temp and shake, per instructions, you should be successful. The crisper something gets in the cast iron, the less it will stick. Had many successes!

For so many potatoes, 1 tbsp of oil seems a bit sparse, depending on the pan used. If not using a non-stick pan, but a stainless steel pan, I would imagine you need more oil to keep the potatoes from sticking to the base. I would put 3-4 tbsp of olive oil or a 1/4 cup.

I sprinkled Parmesan between the potato layers before cooking and a bit more when cooked. Garlic sautéed with a bit of butter and parsley over the top before serving is good, but be very light handed on the amount.

Oven at 425. Layered with carmelized onions and cheese. Cook 30 min then broil

What is persillade?

I tossed the potato slices with a quarter teaspoon of finely diced garlic in olive oil, and roughly chopped rosemary and spicy oregano. I seasoned with white pepper and black truffle sea salt and sprinkled the cast-iron skillet with a few thin slices of butter before layering the potatoes. I topped it off with a few more slices of butter and simply baked it in the oven at 400, and finished off with a quick broil until the top layer was golden brown. Easy and absolutely delicious.

I used Yukon gold with a layer of thinly sliced apples in one, and gorgonzola in the other. Side salad. Perfetto.

I used a cast iron pan and 15 minutes at medium had the bottom burned. Maybe medium-low?

I used c larified butter rather than oil for higher heat/smoke point. I also had a third layer so I put a small ladle of butter between each layer w/pepper as well.

I made this by starting it on the stovetop as directed, then finishing it under the broiler (middle shelf) to brown the other side. Much easier than double flipping. My guests and picky husband raved! Don't omit the caramelized onions - they add lots of flavor. I forgot to put them in the middle so just arranged on top, and it was still good, though middle would have been better.

Used mixing bowl to mix together sliced potatoes with olive oil, salt, pepper, nutmeg, and grated garlic. Layered in cast iron pan with parmesan in between layers and put in oven at 400 for 30 mins + broil.

Would this be suitable to make a day ahead and reheat in the oven?Made once, followed recommendations for some Parmesan in between the layers, wiping down lid, and sliding onto plate and flipping before sliding back in. It was superb.

I made this twice…tonight. The first effort on the stovetop, only, was a delicious disaster.The second one in the oven and without lid was both delicious and absolutely beautiful.Do the second at 425 degree oven for thirty minutes, remove, brush the top with olive oil, turn the broiler (low if you can) and finish in five minutes or so.

I used 1/16th of an inch. Could not readily achieve a spiral but just aimed to make it even. Generous olive oil at the base of the pan. Salt as you go, and as a finish. Keep mopping the sweaty lid. Delish.

Loved the addition of nutmeg. My pan was too large for the small amount of potatoes and it was hard to keep them together and ended up loosely frying them.

Bland as is. I recommend following the other commenters' tips to add a middle layer of cheese. Maybe some sour cream, too. Basically, it's the fussiest, flattest baked potato in history.

I tossed the potato slices with a quarter teaspoon of finely diced garlic in olive oil, and roughly chopped rosemary and spicy oregano. I seasoned with white pepper and black truffle sea salt and sprinkled the cast-iron skillet with a few thin slices of butter before layering the potatoes. I topped it off with a few more slices of butter and simply baked it in the oven at 400, and finished off with a quick broil until the top layer was golden brown. Easy and absolutely delicious.

Despite best attempt to follow recipe it didn't work. Hard to flip, some pieces stuck. Was edible but poor presentation. The leftovers were better refried as home fries and later as soup: I sauteed onion and celery then added the potatoes and a cup of cooked chick peas and the liquid in which I'd cooked them. Added a frozen ice-cube-sized block of arugula pesto. Simmered 30 minutes and pureed. Very good.

Made six layers of potatoesTwo layers had a goat cheese/cream cheese mixtureTwo layers had shredded cheddarAdded thyme every other layerThe top had all cheesesCooked in a springform plan

We made this as a side for Easter Dinner this year. I having read notes, I stood over the potatoes while they fried, constantly pushing down with the spatula & lid while the bottom cooked and wiping the lid many times to prevent steaming instead of frying. I took the advice sliding the potatoes onto a plate and then flipping the potatoes onto another plate before sliding back into a skillet. I also used just a bit of gruyer as a binder between layers. Perfect!

MoDe this in wellseasoned cast iron skillet, in fact the one I had caramelized onions in, but the golden crust stuck badly. It tasted good but didn't have the look one hopes f or.

This did not work at all. Could not get it out of the pan. Had to scrape it out, mix it all up, put it back in to brown some more and scrape it out again onto a serving plate. Tasted good though.