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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (3)

33 Ratings
  • 5 star values: 4
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
04/01/2015
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.
Rating: Unrated
06/09/2012
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.
Rating: Unrated
11/29/2010
There seems to be a step or two missing. Does anyone know what to do between clarifying butter and removing galette from skillet?
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