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Potato Galette with Smoked Salmon


Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly with smoked salmon.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, November 2010


  • 6 tablespoons unsalted butter
  • 2 medium russet potatoes
  • 1/4 teaspoon coarse salt
  • freshly ground pepper
  • 3 tablespoons cream cheese
  • 3 tablespoons creme fraiche (or sour cream)
  • 5 ounces sliced smoked salmon
  • 2 teaspoons chopped fresh chives


  1. Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.

  2. Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.

  3. Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.

Reviews Add a comment

  • mrvalls
    1 APR, 2015
    Americas Test Kitchen has a much simpler recipe for a potato galette. No flipping, no clarifing butter needed. Entire process takes place in the oven. This recipe lost me at the flipping step, as well as buttering the underside of a second skillet. Needs some overall rethinking.
  • tinica2007
    9 JUN, 2012
    Would be far easier to handle with julienned potatoes, like a standard galette. Trying to flip it caused the whole thing to fall apart, and I used very thin slices. Nice flavor combination, but I'll make it again with julienned potatoes.
  • procmom
    29 NOV, 2010
    There seems to be a step or two missing. Does anyone know what to do between clarifying butter and removing galette from skillet?