Purple Potato Gouda Galette

Our Purple Potato Galette is as pretty as it is tasty. Serve warm with a salad of arugula and mixed baby lettuces.

Purple Potato and Gruyère Galette

Recipe Type: Side
Cuisine: French
Author: CyberCucina.com
Serves: 6
  • 2 T. unsalted butter, melted
  • 1 lb. unpeeled purple potatoes, scrubbed and thinly sliced (about 1/16″)
  • 6-8 oz. Gruyère cheese, thinly sliced
  • Kosher salt to taste
  • Fresh thyme for garnish, chopped (optional)
  1. Heat oven to 400°F. Spray bottom and sides of a 7 1/2″ tart pan or oven-safe frying pan.
  2. Arrange two layers of potatoes in bottom of pan, overlapping slightly, in a spiral fashion. Sprinkle with salt and brush with melted butter.
  3. Arrange sliced Gruyère over potatoes.
  4. Arrange remaining potato slices over cheese, overlapping slightly, in a spiral fashion. Brush with remaining melted butter and sprinkle with salt.
  5. Bake until potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 35-40 min. The bottom will be crisp and the sides brown.
  6. Let the galette cool for 10 or 15 min. in the pan. It will then be cool enough to handle but still hot inside for serving. Have a cutting board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom. Use the spatula to gently slide the galette onto a cutting board.
  7. Sprinkle with fresh thyme. Cut into 4 wedges and serve immediately.