Garlicky Potato Galette

A delightful and flavorful dish combining crispy golden potatoes, garlic, and herbs, perfect as a side or main course.

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 (plus extra for garnish)
3/4 teaspoon fresh rosemary, chopped (plus extra for garnish)
3/4 teaspoon lemon zest

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Wash the Yukon Gold potatoes thoroughly and slice them into about ⅛-inch rounds. Place them in a bowl of cold water to prevent browning.
In a separate bowl, combine grated Parmesan cheese, cornstarch, salt, and pepper. Mix well.
In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add onion and sauté until soft, then add garlic, thyme, rosemary, and lemon zest. Cook for another minute and remove from heat.
Layer the galette in a baking dish: start with potato slices, sprinkle with Parmesan mixture, add garlic-onion mixture, and repeat layers. Finish with a final layer of potato slices, drizzle with olive oil and remaining melted butter.
Cover with aluminum foil and bake at 400°F (200°C) for 30-35 minutes, then remove foil and bake for another 15-20 minutes until golden brown.
Allow to rest for 10 minutes before slicing. Garnish with fresh herbs and serve warm.

For best results, use a mandoline for uniform potato slices, and adjust the herbs to your liking for variations.

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