A potato galette is simply thin slices of potatoes, fat, and seasoning layered into a shallow pan and roasted until crusty and browned. It's traditional to serve alongside a roast of some sort, and definitely do that, because you can imagine crusty, buttery potatoes do a fine job of soaking up meaty juices of almost any type.
But a potato galette also makes a killer meal all on its own, particularly alongside (or underneath!) a tart arugula salad. In fact, invite people over if you make one, otherwise . . . you will eat the whole thing by yourself. As healthful as a tart arugula salad is, it will not offset the regret of eating an entire galette on your own; I know this from experience.
Learn more about the art of the potato galette.
I make galettes two ways and I'll leave it to you to decide which you prefer: Just potatoes and butter, or potatoes and butter with cream. Both yield a crispy top and bottom, but the cream version is creamier vs. crispy. The boys in my house prefer the all-butter version, I prefer the cream. It was not a bad weekend enjoying both!
Buttery potatoes make me badly want a glass of wine, so I checked in with my friend Jason Kallsen, social media marketing for The Wine Company and author of The Grilling Man blog, for the perfect wine pairing. He suggests a richer wine but with acid, perhaps a fine-tuned California Chardonnay such as LIOCO Russian River Valley or Chateau Montelena.
I suggest you take his advice and enjoy together al fresco. This is Minnesota's most perfect outside dining weather, right now. Enjoy!
Recipe for Potato Galette at TC Taste/Minnesota Monthly Magazine.