Crispy Potato Galette with Smoked Salmon and Dill Crème Fraîche Recipe
A crispy and golden potato galette layered with grated Parmesan, topped with silky smoked salmon and a refreshing dill-infused crème fraîche sauce. This elegant dish combines the rich flavors of buttery potatoes with the bright notes of lemon and fresh herbs, perfect for a sophisticated brunch or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Salt
Ingredients
Scale
Potato Galette
- 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, for finishing
Crème Fraîche Sauce
- ½ cup crème fraîche
- ¼ cup chopped fresh dill, plus more for serving
- ½ lemon, juiced (about 1 Tbsp)
Garnishes
- 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
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Place the peeled and sliced potatoes into a large mixing bowl. In a 10-inch cast-iron skillet set over medium heat, melt 6 Tbsp of unsalted butter. Once melted, add the smashed garlic cloves, kosher salt, and freshly ground black pepper. Stir to combine, then pour this butter mixture over the potato slices. Toss well to ensure all slices are evenly coated with the flavorful butter.
- Assemble the potato galette: Starting from the center of the skillet, arrange the potato slices in a concentric, overlapping circle to form the base layer. Sprinkle about one-quarter of the grated Parmesan cheese evenly over the potatoes. Continue layering the remaining potato slices and Parmesan in the same manner to build the galette.
- Cook the galette: Transfer the skillet to the preheated oven. Bake for 50 to 60 minutes until the potatoes are tender, crispy, and golden brown on the edges. Once cooked, remove from the oven and let it cool slightly.
- Make the crème fraîche sauce: While the galette is baking, combine the crème fraîche with chopped fresh dill and freshly squeezed lemon juice in a bowl. Stir thoroughly and refrigerate until ready to use; the sauce will firm up in the fridge, making it easier to spoon over the finished galette.
- Flip the galette: To flip, place an inverted plate larger than the skillet’s diameter over the skillet. Holding plate and skillet firmly together, carefully invert to release the galette onto the plate. The crispy side will now be on top. Sprinkle the galette generously with flaky sea salt for extra crunch and flavor.
- Garnish and serve: Spoon the chilled crème fraîche sauce evenly over the top of the galette. Arrange thin slices of smoked salmon artistically, folding some slices for an attractive presentation. Garnish with diced red onion or shallots, capers, chives, and additional fresh dill. Serve immediately to enjoy the contrast of warm crispy potatoes and cool creamy topping.
Notes
- Russet potatoes provide the crispiest texture, but Yukon golds work well for a slightly creamier bite.
- Using a cast-iron skillet is essential for even cooking and to help achieve a crispy crust.
- Make sure potato slices are uniformly thin for even cooking.
- The galette can be assembled ahead and baked just before serving.
- The crème fraîche sauce can be prepared a day ahead and refrigerated to develop flavors.
- Adjust salt levels carefully, especially when using smoked salmon and capers which are naturally salty.
- Allow the galette to cool slightly before flipping to prevent breaking apart.
- Serve with a simple green salad to balance richness.
Keywords: Potato Galette, Smoked Salmon, Crème Fraîche, Crispy Potatoes, French Cuisine, Elegant Brunch, Baked Potato Dish
