🥔 Crispy Layered Potato Ring (Potato Galette)
🥣 Ingredients
- 3 to 4 lbs Yukon Gold or Russet potatoes (peeled)
- 6 tbsp unsalted butter, melted
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, finely minced or grated
- ¾ cup finely grated Parmesan or Gruyère cheese
- 1 tbsp fresh thyme leaves (plus a few extra sprigs for garnish)
- 1 tsp kosher salt
- ½ tsp black pepper
🔪 Instructions
- Prep the Oven & Mold:
- Preheat your oven to 400°F (200°C).
- Generously brush a 9-inch mini bundt pan, ring mold, or round cake pan with a mixture of melted butter and olive oil to prevent sticking.
- Seasoning Oil:
- In a small bowl, combine the remaining melted butter, olive oil, minced garlic, fresh thyme leaves, salt, and black pepper.
- Slice the Potatoes:
- Using a mandoline (highly recommended for paper-thin, uniform slices) or a very sharp knife, slice the potatoes about 1/16-inch thick.
- Toss the potato slices in a large bowl with the garlic-herb butter mixture until every slice is evenly coated.
- Layer and Build:
- Arrange a layer of overlapping potato slices along the bottom of the greased ring mold in a fan pattern.
- Continue layering the slices circularly, sprinkling a light dusting of grated Parmesan between every 2 to 3 layers of potatoes.
- Fill the mold completely, pressing down firmly to compact the layers as you go.
- Bake & Crisp:
- Cover the pan tightly with aluminum foil. Bake for 40 to 45 minutes until the potatoes are tender (test by piercing with a knife).
- Carefully remove the foil and bake uncovered for another 15 to 20 minutes until the top and edges turn a deep golden brown and crispy.
- Invert and Serve:
- Let it rest for 10 minutes so the layers set.
- Run a thin knife around the inside and outside edges of the mold. Place a large serving plate over the pan, carefully flip it upside down, and gently lift off the pan.
- Slice like a cake and serve hot!
Pro-Tip: Yukon Gold potatoes work best because their natural starches help bind the thin layers together, creating that clean “sliced cake” cross-section!
