Potato Dill Galette (Open-Faced)
A crisp, buttery galette layered with thinly sliced potatoes, fresh dill, and a creamy herby base. Rustic, simple, and one of those dishes that feels impressive without actually being complicated.
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
Slice potatoes as thin as possible or they won’t fully cook.
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.
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.