Yukon Gold Gruyre Galette

Elevate your savory baking game with the indulgent Yukon Gold Gruyère Galette, a rustic masterpiece that effortlessly blends rich flavors and textures. Featuring buttery Yukon Gold potatoes layered with creamy Gruyère and nutty Parmesan cheeses, this galette sits atop a flaky, homemade pastry crust infused with the delicate tang of sour cream. Seasoned with fresh thyme and a touch of olive oil, the golden, crispy potatoes are perfectly complemented by the buttery, golden-brown crust brushed with heavy cream. With a prep time of 40 minutes and a rewarding bake, this dish is perfect for impressing at dinner parties or enjoying as a luxurious centerpiece for brunch. Easy to slice and serve, this galette is a feast for the eyes and the palate, delivering the ultimate comfort food experience with sophisticated flair.

Nutriscore Rating: 64/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1.5 pounds Yukon Gold potatoes
• 1 cup (shredded) Gruyère cheese
• 0.25 cup (grated) Parmesan cheese
• 2.5 cups All-purpose flour
• 1 cup (cold, cubed) Unsalted butter
• 0.25 cup Ice water
• 0.25 cup Sour cream
• 1 unit Egg yolk
• 2 tablespoons Heavy cream
• 1 teaspoon (chopped) Fresh thyme
• 1 tablespoon Olive oil
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon (freshly ground) Black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a food processor, combine the all-purpose flour and kosher salt. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs.

Step 3

Mix the sour cream, ice water, and egg yolk in a small bowl. Add this to the food processor and pulse until the dough starts coming together. Do not overwork the dough.

Step 4

Turn the dough out onto a lightly floured surface. Gather it into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 5

While the dough chills, thinly slice the Yukon Gold potatoes (about 1/8-inch thick) and toss them in a bowl with olive oil, thyme, black pepper, and a pinch of salt. Set aside.

Step 6

On a floured surface, roll out the chilled dough to a 12-inch circle. Transfer it to the parchment-lined baking sheet.

Step 7

Sprinkle half of the grated Gruyère cheese over the center of the dough, leaving a 2-inch border around the edges.

Step 8

Arrange the potato slices in overlapping layers over the cheese. Sprinkle with the remaining Gruyère and the grated Parmesan cheese.

Step 9

Gently fold the edges of the dough over the potatoes, pleating as you go to create a rustic crust.

Step 10

Brush the crust with heavy cream for a golden finish.

Step 11

Bake the galette for 45-50 minutes, or until the crust is golden brown and the potatoes are tender.

Step 12

Allow the galette to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	1429.7 grams (1429.7g)

Amount per serving	% Daily Value*
Calories	3455

Total Fat 189.20g	243%
Saturated Fat 103.30g	517%
Polyunsaturated Fat 3.60g
Cholesterol 659mg	220%
Sodium 1522mg	66%
Total Carbohydrate 354.80g	129%
Dietary Fiber 17.50g	63%
Total Sugars 10.10g
Protein 97.60g	195%

Vitamin D 50IU	250%
Calcium 1816mg	140%
Iron 20mg	111%
Potassium 3330mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 11.1%

Carbs: 40.4%