I just love a recipe that feels a little elevated but secretly very simple, and this potato dill galette is exactly that. It looks like something you would order at a cozy café or bakery, but it comes together with very basic ingredients and a few smart steps. If you have potatoes, a crust, and fresh herbs, you are already most of the way there.
This is an open-faced potato galette, which means there is no top crust to fuss with. Everything is layered onto one round of dough, folded casually at the edges, and baked until golden and crisp. It is rustic in the best way. Nothing has to be perfect, and that is part of why it works so well.
At its core, this recipe is built on thinly sliced potatoes, fresh dill, olive oil, and a flaky crust. The potatoes (since they are cut so thin) roast directly on the dough, picking up flavor as they cook while the edges crisp up. Dill brings that bright grassy flavor that cuts through the richness and makes the whole dish feel lighter.
If you have ever searched for (because I know you have.. jk but maybe?) an easy savory galette recipe, a potato tart recipe, or a vegetarian galette idea, this one checks every box. It works as a main dish, a side dish, or even a brunch option. It is naturally vegetarian and easy to adapt depending on what you have on hand.
One of the biggest things that makes or breaks a potato galette is how you slice your potatoes. They need to be thin. Not just “kind of thin,” but actually thin enough that they cook through in the oven without staying firm in the center. A mandoline works great here, but a sharp knife and a little patience will absolutely get the job done. Another key step is not overcrowding the galette. It can be tempting to pile on the potatoes, but keeping them in a slightly overlapping single layer ensures they cook evenly and develop those golden, crispy edges. That texture contrast is what makes this dish so good.
The creamy base is optional technically, but it is worth it. A simple mix of ricotta or whipped cottage cheese with a little Dijon mustard and olive oil creates a soft layer underneath the potatoes. It adds richness without making the galette heavy, and it helps everything hold together when sliced. If you are looking for a creamy potato galette variation, this is an easy way to elevate it.
This potato dill galette is also a great way to use up ingredients you already have. Extra potatoes sitting in the pantry, a half-used bunch of dill, leftover ricotta, or even a store-bought pie crust can all come together here. It is one of those recipes that feels intentional but is actually very flexible.
If you are thinking about when to serve this, it fits almost anywhere. It works as a simple weeknight dinner with a side salad. It can be part of a brunch spread alongside eggs or fruit. It also holds up well for gatherings, since it can be sliced and served warm or at room temperature.
For storage, this galette reheats best in the oven or an air fryer. That keeps the crust crisp and brings the potatoes back to life. The microwave will soften the crust, so it is not ideal if you want that original texture.
If you have been looking for an easy potato galette recipe, a rustic savory tart, or a vegetarian dish that feels a little special without being complicated, this is one to keep in your rotation! If you make it, don’t forget to post a photo and tag me so I can see your final product!
Potato Dill Galette (Open-Faced)
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Large mixing bowl
- Knife or mandoline (for thin potato slices)
- Small bowl (for egg wash or oil brush)
Ingredients
For Crust (or use 1 store-bought pie dough):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons 1 stick cold butter, cubed
- 3 tablespoons ice water (3 to 5 possible, start with 3.)
For Filling:
- 3 medium Yukon gold potatoes very thinly sliced
- ½ small yellow onion thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh dill finely chopped
- ¼ cup grated parmesan optional, but recommended
Creamy Base:
- ⅓ cup ricotta or whipped cottage cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- Pinch of salt
For Finishing:
- 1 egg for egg wash or olive oil for brushing
- Extra fresh dill
- Flaky salt
Instructions
Make the Dough (if homemade):
- In a bowl, mix flour and salt. Cut in cold butter until crumbly with small pea-sized pieces. Add ice water 1 tablespoon at a time until dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.
Prep & make the Galette
- Slice potatoes very thin (this matters for even cooking). Toss with olive oil, salt, pepper, and sliced onion. Let sit while you prep the rest.
- Mix ricotta (or whipped cottage cheese), Dijon, olive oil, and a pinch of salt until smooth.
- Preheat oven to 400°F.
- Roll dough into a ~10–12 inch circle on parchment paper. Transfer to a baking sheet.
- Spread the creamy base over the center, leaving a 1½–2 inch border.
- Layer potatoes in slightly overlapping rows or spirals. Don’t pile too thick.
- Sprinkle with parmesan and chopped dill.
- Fold the edges over the filling, pleating as you go.
- Brush crust with egg wash (or olive oil).
- Bake for 45–55 minutes, until crust is golden and potatoes are tender with crispy edges.
- Let cool for 5–10 minutes. Top with more fresh dill and flaky salt before slicing.
Notes
Yukon golds work best for creamy texture, but russets can crisp more. Use what you have! (I used Russet in the photo because that is what I had!)
If your potatoes release a lot of moisture, lightly pat them dry before layering.
This reheats well in the oven or air fryer, not the microwave. I do not recommend the microwave for this.