Potato Galette with Arugula and Crème Fraîche

Why You’ll Love This Recipe

You’ll love this Potato Galette with Arugula and Crème Fraîche for its delicious layers of flavor and texture. The crispy, buttery potatoes create the perfect base, while the peppery arugula adds a burst of freshness and the crème fraîche offers a luxurious, tangy finish. This galette is easy to make yet feels sophisticated, making it a great choice for any occasion, from a casual weeknight dinner to a special gathering or holiday meal.

Ingredients

For the dough:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 3-4 tablespoons ice water

For the filling:

• 2-3 medium Yukon Gold or Russet potatoes, thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon fresh thyme or rosemary, chopped (optional)

• Salt and pepper to taste

• 1 cup arugula, fresh and roughly chopped

• 1/4 cup crème fraîche

• Zest of 1 lemon (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the dough:

1. Make the dough: In a food processor or a large bowl, combine the flour and salt. Add the cold cubed butter and pulse (or cut with a pastry cutter) until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.

2. Chill the dough: Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow it to firm up.

Prepare the filling:

3. Cook the potatoes: In a large pan, heat the olive oil over medium heat. Add the thinly sliced potatoes, and cook them for about 5-7 minutes, just until they begin to soften. Season with salt, pepper, and chopped thyme (or rosemary). Remove from heat and set aside to cool.

Assemble the galette:

4. Roll out the dough: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 12-inch circle. It doesn’t need to be perfect — a rustic shape is part of the charm!

5. Layer the potatoes: Transfer the rolled-out dough onto a parchment-lined baking sheet. Arrange the cooked potato slices in overlapping concentric circles, leaving a 1-2 inch border around the edge.

6. Fold the dough: Carefully fold the edges of the dough over the potatoes, creating a rustic border that overlaps the potatoes slightly.

7. Bake the galette: Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the potatoes are tender. The edges of the dough should be crispy and browned.

Finish and serve:

8. Add arugula and crème fraîche: Once the galette is out of the oven and slightly cooled, scatter the fresh arugula over the top. Drizzle with crème fraîche, and garnish with lemon zest if using.

9. Serve: Slice and serve immediately, or let it cool slightly and serve at room temperature for a more relaxed, casual dish.

Servings and Timing

• Servings: 4-6 (as a side or light main course)

• Prep Time: 30 minutes (plus chill time for dough)

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

Variations

• Add cheese: For a richer flavor, sprinkle some grated Gruyère, Parmesan, or goat cheese over the potatoes before baking.

• Add protein: You can add cooked bacon, sausage, or even a poached egg on top for added richness and protein.

• Use different herbs: Try rosemary, sage, or oregano instead of thyme for a different flavor profile.

• Make it dairy-free: Substitute the crème fraîche with a dairy-free alternative such as cashew cream or dairy-free sour cream.

Storage/Reheating

• Storage: Store any leftover galette in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, place the galette in a 350°F (175°C) oven for about 10 minutes until warmed through and crispy again.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made ahead of time. After forming it into a disc, wrap it in plastic wrap and refrigerate it for up to 2 days. You can also freeze the dough for up to 1 month. Thaw in the refrigerator overnight before using.

Can I use different types of potatoes?

Yes! You can use any variety of potato you prefer, such as red potatoes or fingerlings. Yukon Gold potatoes are recommended for their buttery texture, but feel free to experiment.

Can I make the galette without cooking the potatoes beforehand?

Yes, you can skip the pre-cooking step and layer raw potatoes directly onto the dough. However, make sure to slice the potatoes very thinly (using a mandoline slicer works best) to ensure they cook through while the galette bakes.

Can I serve this galette cold?

Yes, this galette can be served warm or at room temperature. It makes a great make-ahead dish for picnics or as part of a buffet spread.

Can I use store-bought dough?

Yes, if you’re short on time, you can use store-bought puff pastry or pie dough. Just make sure to roll it out to fit your baking sheet before assembling the galette.

Conclusion

Potato Galette with Arugula and Crème Fraîche is a stunning and delicious dish that combines the flavors of crispy potatoes, fresh arugula, and creamy crème fraîche. With its rustic presentation and rich, comforting flavor, it’s the perfect dish for any occasion — from brunch to dinner parties. Easy to customize with different cheeses, herbs, and toppings, this galette will quickly become a go-to favorite for those who love hearty, flavorful, and elegant meals. Enjoy!

Potato Galette with Arugula and Crème Fraîche

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Potato Galette with Arugula and Crème Fraîche is an elegant, flavorful dish with crispy, golden potatoes, fresh arugula, and a smooth, tangy crème fraîche topping. This rustic galette is perfect as a side, appetizer, or light main course, offering a satisfying balance of savory and fresh flavors.

• Author: Laura
• Prep Time: 30 minutes (plus chilling time for dough)
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

1. For the dough:
   1 1/4 cups all-purpose flour
   
   1/2 teaspoon salt
   
   1/2 cup unsalted butter, cold and cubed
   
   3–4 tablespoons ice water
   
   For the filling:
   2–3 medium Yukon Gold or Russet potatoes, thinly sliced
   
   1 tablespoon olive oil
   
   1 teaspoon fresh thyme or rosemary, chopped (optional)
   
   Salt and pepper to taste
   
   1 cup arugula, fresh and roughly chopped
   
   1/4 cup crème fraîche
   
   Zest of 1 lemon (optional, for garnish)

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Instructions

In a food processor, combine flour and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.

1. Gather the dough into a ball, flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. In a large pan, heat olive oil over medium heat. Add the thinly sliced potatoes, cook for 5-7 minutes until they soften. Season with salt, pepper, and chopped thyme (or rosemary). Set aside to cool.
3. Preheat oven to 375°F (190°C). Roll the chilled dough on a floured surface into a 12-inch circle and transfer to a parchment-lined baking sheet.
4. Arrange the cooked potatoes in concentric circles on the dough, leaving a 1-2 inch border around the edges. Fold the dough edges over the potatoes to form a rustic border.
5. Bake in the preheated oven for 30-35 minutes, until the crust is golden and the potatoes are tender.
6. Once out of the oven, scatter arugula over the top and drizzle with crème fraîche. Garnish with lemon zest if desired. Serve warm or at room temperature.

Notes

1. For a richer flavor, add grated Gruyère, Parmesan, or goat cheese on top of the potatoes before baking.
2. For a heartier dish, add cooked bacon, sausage, or a poached egg on top after baking.
3. Feel free to substitute different herbs like rosemary, sage, or oregano for varied flavors.
4. Make it dairy-free by using a dairy-free alternative like cashew cream or dairy-free sour cream instead of crème fraîche.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 2g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 35mg