Transform humble potatoes into a golden, crispy base that rivals your favorite pizza crust. This Italian-inspired potato galette combines the comfort of hash browns with the flavors of pizza, creating a unique and delicious dish that’s perfect for any meal of the day.
Ingredients
For the Galette Base (serves 4-6):
- 4 large russet potatoes (2 lbs/900g)
- 1 large egg, beaten
- 1 1/2 cups (170g) mozzarella cheese, shredded
- 1/2 cup (50g) Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 2 teaspoons (6g) dried oregano
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon (2g) black pepper
- 3 tablespoons (45ml) extra virgin olive oil
For the Herb Topping:
- 1 tablespoon (3g) fresh oregano leaves
- 1 teaspoon (1g) dried Italian herbs
- 1/2 teaspoon (2.5g) red pepper flakes (optional)
- Additional sea salt and black pepper to taste
Instructions
- Peel and grate potatoes using a box grater or food processor.
- Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer dried potatoes to a large bowl and immediately mix with beaten egg to prevent browning.
- Add 1 cup mozzarella, half the Parmesan, garlic, dried oregano, salt, and pepper. Mix well.
- Heat olive oil in a 12-inch cast-iron skillet over medium heat.
- Press potato mixture firmly into the skillet, creating an even layer.
- Cook for 12-15 minutes until bottom is golden brown and crispy.
- Carefully flip using a large plate or platter (or cut in quarters to flip).
- Top with remaining cheese and herbs.
- Cook for another 8-10 minutes until cheese is bubbly and golden.
Nutritional Information
Per serving (6 servings):
- Calories: 285
- Protein: 11g
- Carbohydrates: 32g
- Fat: 14g
- Fiber: 3g
- Sodium: 480mg
Timing:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Pro Tips and Tricks
- Squeeze potatoes as dry as possible for maximum crispiness
- Use starchy potatoes like Russets for best results
- Let grated potatoes sit in cold water for 10 minutes to remove excess starch
- Press mixture firmly into pan for better cohesion
- Use a heavy-bottomed pan for even heating
- Season each layer generously
Variations and Substitutions
- Mediterranean Style: Add olives and sun-dried tomatoes
- Breakfast Version: Top with eggs and bacon
- Low-Carb Option: Mix in cauliflower rice
- Dairy-Free: Use dairy-free cheese alternatives
- Herb Variations: Try rosemary, thyme, or basil
Common FAQs
Q: Why won’t my potato cake stay together?
A: Ensure potatoes are very dry and well-bound with egg and cheese.
Q: Can I make this ahead?
A: Best served immediately, but can be reheated in a hot skillet.
Q: Why aren’t my potatoes getting crispy?
A: Too much moisture or overcrowding in the pan can prevent crispiness.
Q: Can I bake this instead of pan-frying?
A: Yes, bake at 425°F (220°C) for 25-30 minutes.
Storage and Make-Ahead Tips
- Grate potatoes up to 2 hours ahead, store in cold water
- Assemble mixture up to 30 minutes before cooking
- Store leftovers in an airtight container for up to 2 days
- Reheat in a skillet or oven to maintain crispiness
- Not recommended for freezing
This Italian potato galette combines the best of both worlds – crispy potatoes and melty cheese – creating a versatile base that can be customized with your favorite toppings. Perfect for brunch, dinner, or as an impressive appetizer for guests.