In this recipe, we’re hitting both crispy and creamy notes with thinly sliced potatoes layered with shallots, Parm, herbs, and bacon grease for a smoky flavor.
Scale toservings (original: 6)
Ingredients
0.3333333333333333 c
bacon fat, plus more for greasing
2.0 lb
Yukon Gold potatoes, unpeeled, very thinly sliced
⚠️ 2 shallots, peeled, very thinly sliced
2.0 oz
Parmesan, finely grated (about 1 c.)
2.0 tsp
Garlic Powder
2.0 tsp
fresh thyme leaves, plus more for serving
1.0 tsp
chopped fresh rosemary
Salt
Black Pepper
Instructions
1.Preheat oven to 425°. Grease a 10" cast-iron or ovenproof skillet with some bacon fat. In a large bowl, toss potatoes, shallots, Parmesan, garlic powder, thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper until combined. Add bacon fat and toss well to coat.
2.Starting in the center of prepared skillet, layer potatoes and shallots in a circular pattern with the slices slightly overlapping. Repeat layers, firmly pushing down between each layer to even out.
3.Bake galette until tender when pierced with a fork and golden brown on top, 50 to 60 minutes.
4.Let cool 20 minutes before serving. Top with more thyme; season with salt and pepper, if needed.
