Ingredients

2½-3 lbs Russet potatoes or Yukon gold potatoes, peeled and sliced into ⅛-inch thick 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

½ cup crème fraîche

¼ cup chopped fresh dill, plus more for serving

½ lemon, juiced (about 1 Tbsp)

8 oz smoked salmon, thinly sliced

½ small red onion, diced (or 1-2 medium shallots, finely chopped)

2-3 Tbsp capers, drained

2 Tbsp chives, thinly sliced

Instructions

Step 1: Preheat your oven to 425°F (220°C). Place peeled potato slices in a large bowl. Heat the butter in a 10-inch cast-iron skillet over medium heat until melted. Add the smashed garlic, Kosher salt, and black pepper, stirring to combine. Pour this mixture over the potatoes and toss to coat evenly.

Step 2: Arrange the potato slices in concentric overlapping circles starting from the center of the skillet to build the galette base. Sprinkle about a quarter of the grated Parmesan over the first layer. Repeat layering potatoes and Parmesan until all are used.

Step 3: Transfer the skillet to the oven and bake for 50-60 minutes, or until the potatoes are golden brown and crisp. Let it cool slightly before flipping.

Step 4: While the galette cooks, mix the crème fraîche, chopped dill, and lemon juice in a bowl. Stir well and refrigerate until ready to serve; the sauce will firm up as it chills.

Step 5: To flip the galette, place a plate larger than the skillet on top, invert both carefully, and flip over. The galette should release easily. Sprinkle with flaky sea salt.

Step 6: Spread the crème fraîche sauce over the galette, then arrange folded smoked salmon on top. Garnish with diced red onion, capers, chives, and extra dill. Serve immediately.

Tips & Variations

Use Yukon gold potatoes for a creamier texture or Russet potatoes for extra crispiness.

Replacing crème fraîche with Greek yogurt offers a tangy twist and reduces richness.

For a vegetarian version, swap smoked salmon for thinly sliced roasted vegetables or mushrooms.

Make sure your potato slices are uniformly thin to ensure even cooking.

Storage

Store any leftover galette covered in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness rather than using a microwave. The crème fraîche sauce is best prepared fresh but can be stored in an airtight container in the fridge for 1-2 days. Assemble just before serving for optimal flavor and texture.

FAQs

Can I use a different type of cheese instead of Parmigiano Reggiano?

Yes, you can substitute with Grana Padano or aged Asiago, which have a similar flavor profile and melting quality. Avoid milder cheeses as they won’t add the same depth of taste.

What if I don’t have a cast-iron skillet?

A heavy oven-safe skillet or round baking dish will work fine. Just ensure it can go from stovetop to oven and distribute heat evenly for the best results.