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March 4, 2021

Cheesy Potato Galette

Posted on April 11, 2020 by in baked goods

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Cheesy Potato Galette

A Cheesy Potato Galette that is packed with so much flavor and texture that you might think it was made by some learned chef.

Well, this Cheesy Potato Galette was made by me, inspired by my favorite Instagram idol, Tiegen Gerard from Halve Baked Harvest. My first check on Instagram everyday is to see what she made, baked, cooked or magically thought of. Every single one of her recipes are drool worthy and my to-make list is getting longer by the day.

Cheesy Potato Galette

This galette has been on my list since I saw it the first time. That something  as simple as pastry, potatoes and cheese can look this good. Which brings me to her styling and photography…… next level. I can only aspire to be so awesome. Do check out her Instagram feed, don’t say I did not warn you though.

I tweaked the original recipe. Not because I thought I could make it any better, but because it was what I had available. We are in lockdown, so getting into my car to go shopping, was not going to be a good idea. I do love the idea of paper-thin slices of potato, soaked in olive oil and roasted to perfection. The edges crispy and golden brown and the rest of the potato slice is like eating potato bake .

Cheesy Potato Galette

I also love the the puff pastry, other than a pizza base, it is thin and flaky and not heavy at all. Which is a justifiable reason to eat more than one slices.

Cheesy Potato Galette

makes one galette – enough for 4 people


1 roll puff pastry – I prefer Woolworths roll

2 x 100 g Fairview Chevin Garlic and Herb 0r 250 g cream cheese – you can choose any flavor, or just plain

a handful of chopped herbs – I had parsley and dill

1 cup/250 ml grated parmesan cheese or mature white cheddar

about 4 medium-sized potatoes – washed

45 ml/3 T olive oil

salt and pepper to taste – I used freshly cracked white pepper

a drizzle honey – it is important for a rich golden colour

Cheesy Potato Galette


Preheat oven to 180 C.

Line a baking sheet with baking paper. Roll out the pastry to a 2mm rectangle – about 30 – 40 cm. Fold all 4 sides of the pastry to make an edge. Place the baking tray with rolled out puff pastry in the freezer. Mix the cream cheese and herbs until you have a soft spreadable mixture.  Remove the puff pastry from the freezer and with a palette knife spread the cream cheese mix all over the pastry. Top with the grated parmesan or white cheddar and then more chopped herbs if you want. Slice the potatoes into really thin slices, a mandolin will actually work better here. However, I used a knife and mine was perfect. Place the potato slices in a bowl, add the olive oil and make sure every slice is coated with oil. This prevents it from coloring.

Pack the potato slices on the cheese. Season with salt and pepper and lastly a drizzle of honey to finish it off. Bake for 20 – 25 minutes or until the potatoes and pastry is golden in color. Lice and eat immediately.

Cheesy Potato Galette

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2 Responses to “Cheesy Potato Galette”

  1. angiesrecipes 13 April 2020 at 7:27 am #

    This looks so comforting and yummy…and it makes a perfect weekday meal.

    • nerinatimm 8 May 2020 at 5:53 am #

      Thank you for the visit and the lovely comment.

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