Potato slices layered in a cast-iron skillet in a circular pattern
Potato slices layered in a cast-iron skillet in a circular pattern
Cover the skillet tightly with foil and place it back in the oven. Bake covered for 25 minutes to let the potatoes steam and become tender in the center. This step ensures that the inside is soft while the outside can get nice and crisp later.
After 25 minutes, carefully remove the foil (watch out for steam). Use a spatula to press down on the potatoes again, helping everything stick together. Return the uncovered skillet to the oven and continue baking for another 25–30 minutes, or until the top is a deep golden brown and the edges look crisp and frilly.
Baked potato galette in skillet with deeply golden top
Baked potato galette in skillet with deeply golden top
To get the top extra crispy and beautifully browned, you can turn on the broiler for 2–4 minutes at the end, watching closely so it doesn’t burn. When the galette is evenly golden and you can easily slide a knife into the center with no resistance, it’s done.
Remove the skillet from the oven and let the potato galette rest for about 10 minutes. This resting time helps it set so it will slice neatly and hold together. Run a thin spatula or knife around the edge to loosen any bits that may be stuck.
Place a large round plate or serving platter (a simple white one looks especially pretty) upside down over the skillet. Using oven mitts, carefully flip the skillet and plate together so the galette inverts onto the plate. Gently lift off the skillet; the golden, buttery side should now be facing up. If any slices shift, you can nudge them back into place with a spatula.
Potato galette freshly inverted onto a white platter
Potato galette freshly inverted onto a white platter
Slice the potato galette into wedges, like a pie. Serve right away while the edges are still crisp and the center is tender. If you’re serving it for a holiday brunch like Easter, you can keep it warm in a low oven (around 200°F/95°C) for 15–20 minutes before bringing it to the table.
Variations & Tips
You can easily tweak this galette to fit your family’s tastes while still keeping the spirit of a simple, special holiday side. For picky eaters, you can cut back slightly on the black pepper or use a finer grind so they notice it less. If your crew loves a little extra richness, sprinkle a small handful of finely grated Parmesan cheese between the middle layers or over the top during the last 10 minutes of baking (this would technically add a fifth ingredient, but the base recipe works wonderfully with just the four listed). For a mild onion flavor without visible pieces, rub the skillet with a cut clove of garlic or a slice of onion before adding the potatoes. You can also swap russet potatoes for Yukon Golds if you prefer a creamier texture, though russets typically get the crispiest edges.
Potato galette wedge served with sour cream and green salad
Potato galette wedge served with sour cream and green salad
To make this ahead for a busy holiday morning, you can slice the potatoes up to 2 hours in advance and keep them submerged in cold water in the fridge, then dry them very well before tossing with butter, salt, and pepper so they still crisp up nicely. For food safety, always refrigerate any leftovers within 2 hours of baking and reheat them thoroughly in a hot oven (around 375°F/190°C) until steaming in the center before serving again; avoid leaving the galette out at room temperature for more than 2 hours, especially during warm-weather gatherings. Use a sharp, clean knife or mandoline when slicing the potatoes, and always use the safety guard or a cut-resistant glove with a mandoline to protect your fingers. If anyone in your family needs to limit sodium, you can start with 1 teaspoon of salt and add more at the table as needed.
