Print

Crispy Potato Galette with Smoked Salmon & Crème Fraîche

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden-brown layers of crispy potatoes topped with savory crème fraîche, smoked salmon, and fresh garnishes. Perfect for brunch or a light, elegant meal.

Ingredients

Scale

For the Galette:

  • 2½–3 lbs Russet or Yukon gold potatoes, peeled and sliced into ⅛-inch thick rounds
  • 6 tbsp unsalted butter (85g)
  • 3 cloves garlic, smashed and peeled
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 1 cup Parmigiano Reggiano, grated
  • Flaky sea salt (for garnish)

For Topping the Galette:

  • ½ cup crème fraîche
  • ¼ cup fresh dill, chopped (plus extra for garnish)
  • ½ lemon, juiced (about 1 tbsp)
  • 8 oz smoked salmon, thinly sliced
  • ½ small red onion (or 1–2 shallots), diced finely
  • 2–3 tbsp capers, drained
  • 2 tbsp chives, thinly sliced

Instructions

  • Prepare the Potatoes:
    • Preheat the oven to 425°F (220°C).
    • Place peeled and sliced potatoes in a large mixing bowl.
    • Heat a 10-inch cast-iron skillet over medium heat. Add the butter and let it melt. Stir in garlic, salt, and black pepper. Remove from heat.
    • Pour the garlic butter over the potato slices and toss well to coat evenly.
  • Assemble the Potato Galette:
    • Arrange the potato slices in the skillet, starting in the center and overlapping them in concentric circles to form a base layer.
    • Sprinkle ¼ cup of grated Parmesan over the base layer.
    • Continue layering the potatoes, sprinkling Parmesan between each layer, until all the potatoes and cheese are used.
    • Press down gently on the top layer to ensure even thickness.
  • Bake the Galette:
    • Cover the skillet with foil and bake for 20 minutes.
    • Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and crispy.
    • Let cool slightly before transferring to a serving plate.
  • Prepare the Topping:
    • In a small bowl, whisk together crème fraîche, lemon juice, and chopped dill. Set aside.
  • Serve:
    • Spread or dollop the crème fraîche mixture over the top of the cooled galette.
    • Layer the smoked salmon slices over the top.
    • Garnish with red onion or shallots, capers, chives, and extra dill. Sprinkle with flaky sea salt to taste.

Notes

  • This dish is great as an elegant brunch or appetizer, and you can serve it warm or at room temperature.
  • You can substitute the dill with other fresh herbs like parsley or tarragon for a different flavor.

Prep Time: 25 minutes

Nutrition

Find it online: https://easyfoodflash.com/crispy-potato-galette-with-smoked-salmon-creme-fraiche/