Potato Galette with Wild Mushrooms

Discover the ultimate comfort dish with our Potato Galette with Wild Mushrooms—a show-stopping recipe that combines buttery layers of thinly sliced Yukon Gold potatoes with the earthy richness of wild mushrooms and caramelized shallots. This rustic yet elegant dish is brought to life with aromatic garlic, fresh thyme, and a luscious Parmesan cream, all baked to golden perfection in a single skillet. Perfectly crisp on the outside and tender on the inside, this galette is finished with a sprinkle of fresh parsley for a vibrant touch. Ideal as a side dish or centerpiece for special occasions, this savory delight is both impressive and irresistibly delicious.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 5 medium Yukon Gold potatoes
• 6 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 large Shallots
• 1 pound Wild mushrooms
• 2 cloves Garlic
• 2 teaspoons Fresh thyme
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup Parmesan cheese
• 0.25 cup Heavy cream
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the Yukon Gold potatoes and slice them into 1/8-inch-thick rounds using a mandoline or sharp knife. Set aside in cold water to prevent discoloration.

Step 3

Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Thinly slice the shallots and sauté them until softened and golden brown, about 6-8 minutes. Remove them from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of butter and the wild mushrooms (cleaned, trimmed, and roughly chopped). Cook the mushrooms until they release their moisture and turn golden brown, about 8-10 minutes.

Step 6

Mince the garlic and add it to the mushrooms along with the fresh thyme. Cook for another 1-2 minutes until fragrant. Remove from heat and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 7

Grease a 10-inch nonstick oven-safe skillet or cast-iron pan with 1 tablespoon of butter.

Step 8

Drain the potatoes and pat them dry. Arrange a layer of potato slices in overlapping circles on the bottom of the prepared skillet.

Step 9

Brush the potato layer with melted butter and season lightly with salt and pepper. Repeat this layering process until you’ve used half the potatoes.

Step 10

Spread the caramelized shallots and sautéed mushrooms evenly over the potatoes.

Step 11

Continue layering the remaining potatoes in the same overlapping pattern, brushing each layer with butter and seasoning lightly as you go.

Step 12

In a small bowl, mix the heavy cream and grated Parmesan cheese. Pour this mixture evenly over the top of the potatoes.

Step 13

Place the skillet over medium heat and cook on the stovetop for 5-7 minutes to start crisping the bottom of the galette.

Step 14

Transfer the skillet to the preheated oven and bake for 40-45 minutes, or until the potatoes are tender and the top is golden brown.

Step 15

Carefully remove the galette from the oven and let it rest for 10 minutes. Run a knife around the edges to loosen it before inverting it onto a serving plate.

Step 16

Garnish with chopped fresh parsley before serving. Slice into wedges and enjoy!

Nutrition Facts

Serving size	(1801.5g)

Amount per serving	% Daily Value*
Calories	2193.9

Total Fat 136.6g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 290.5mg	0%
Sodium 4003.1mg	0%
Total Carbohydrate 213.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 23.9g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 686.2mg	0%
Iron 12.3mg	0%
Potassium 6103.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 9.5%

Carbs: 37.1%