Crispy Potato Galette with Smoked Salmon & Crème Fraîche

Crispy, golden layers of thinly sliced potatoes form the base of this stunning brunch centerpiece. Topped with a cool, lemony crème fraîche sauce, luxurious smoked salmon, and all your favorite garnishes, this galette brings French technique and brunch elegance together in one beautiful dish. Naturally gluten-free.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

For the Galette

• 2½ to 3 lbs Russet or Yukon Gold potatoes, peeled and sliced into ⅛-inch rounds
• 6 tbsp (85g) unsalted butter
• 3 cloves garlic, smashed and peeled
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 cup Parmigiano Reggiano, grated
• Flaky sea salt, for garnish

For the Topping

• ½ cup crème fraîche
• ¼ cup chopped fresh dill, plus more for garnish
• ½ lemon, juiced (about 1 tbsp)
• 8 oz smoked salmon, thinly sliced
• ½ small red onion, diced (or 1–2 shallots, finely chopped)
• 2–3 tbsp capers, drained
• 2 tbsp chives, thinly sliced

Instructions

1. Prepare the potatoes
Preheat oven to 425°F (218°C). Place peeled and sliced potatoes into a large mixing bowl. In a 10-inch cast-iron skillet over medium heat, melt the butter. Add smashed garlic, kosher salt, and black pepper, then stir. Pour the garlic butter over the sliced potatoes and toss to coat evenly.

2. Assemble the galette
Begin layering the potatoes in the skillet, starting from the center and working outward in concentric circles. After each layer, sprinkle a portion of the grated Parmesan cheese. Repeat until all potatoes and cheese are used.

3. Bake
Transfer the skillet to the preheated oven. Bake for 50–60 minutes, or until potatoes are golden brown and crispy around the edges. Allow to cool slightly before flipping.

4. Prepare the sauce
In a bowl, whisk together the crème fraîche, chopped dill, and lemon juice. Refrigerate until ready to use. The sauce will thicken slightly as it chills.

5. Flip the galette
Place a large plate upside down over the skillet. Carefully invert the skillet and plate together to release the galette onto the plate. Sprinkle with flaky sea salt.

6. Garnish and serve
Spread the crème fraîche sauce on top of the galette. Arrange the smoked salmon over the sauce, folding slices slightly for presentation. Top with red onion, capers, chives, and additional dill if desired. Serve immediately.

Notes

• Best Served Fresh: This dish is at its best fresh from the oven when the potato edges are at their crispiest.
• Make-Ahead Tip: You can assemble the galette in the skillet and refrigerate it uncooked. When ready to serve, bake fresh.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Remove salmon before reheating and add it fresh afterward.
• To Reheat: Bake leftover galette at 350°F for 7–10 minutes until warmed through.
• Freezing: Not recommended. If necessary, freeze only the cooked galette without toppings and reheat before garnishing.

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