Most people have fight or flight reactions when it comes to stressful, life or death situations. ย You know… you see a bear and your instincts quickly decide if you’re going to run screaming, or throw up your fists like a prize-fighter. ย I realized this week that in stressful situations I don’t really have fight or flight survival instincts… I have carb on carb instincts.
Enter: ย Potato with Pie Crust.
It’s roasted, spiced, cheesed, and chived. ย It’s everything my survival instincts tell me to do when things get dicey.
Also to be fair… I’d totally run from a bear… in a zig-zag like someone was shooting a gun at me. ย I dunno. ย My survival instincts come only from Jack Bauer in oldย episodes of 24.
Thank goodness for carbs.
Carb Pie starts with potatoes! ย Potatoes are peeled and sliced in thin, but not totally paper thin rounds. ย Olive oil and Old Bay Seasoning are applied liberally.
We roast the potatoes before they’re placed in the galette. ย The potatoes are piled too high and sliced too thick to bake in the time that it takes the crust to bake. ย The cook times are imbalanced so we balance the whole deal with a bit of pre-roasting.
Buttermilk Pie Crust! ย From Peach Blueberry Cobbler to Lemon Raspberry Cookies to this Roasted Potato Galette. ย This crust does everything!
Here’s what we’re working with: ย roasted potatoes, rolled out pie crust, grated cheddar cheese, and chopped chives. ย The assembly begins!
Layering the potatoes with cheese and chives is definitely the way to go.
Assembling the galette on a prepared baking sheet is also the way to go. ย Transferring the filled and unbaked galette is nothing but trouble. ย I learned this the hard way for you.
It’s hard for the roasted potatoes to go from the plate straight to the galette without snacking on a few.
Crust is folded up and washed with egg for optimal browning.
Taking this savory galette out of the oven will have fireworks going off in your kitchen. ย It’s dream comfort!
I served this galette warm with extra chives, plain Greek yogurt, and extra Old Bay Seasoning… and that’s when everyone in the world became my friend. ย You know. ย That happens.
Roasted Potato Galette with cheddar and chives
makes one 8-inch galette
For the Crust:
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
scant 1/3 cup cold buttermilk
For the Filling:
2 medium russetย potatoes, mostly peeled and sliced into 1/4″ rounds
2 tablespoons olive oil
1 to 2 teaspoons Old Bay Seasoning
1/2 cup grated sharp cheddar cheese
3 tablespoons finely chopped chives
1 large egg, beaten
To make the crust:
In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Thatโs perfect. Just gather it together into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.
To make the filling:
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Use a bit of the olive to grease a rimmed baking pan. Place potato rounds on the baking sheet and drizzle with olive oil. Generously sprinkle on Old Bay Seasoning. Toss to coat all of the potato slices in oil and seasoning. Try to keep the potato in a single layer. If they overlap a bit, that’s fine too. Bake until mostly soft through, about 15 minutes. Remove from the oven and allow to cool just slightly.
To assemble the galette:
In a small bowl, beat the egg and set aside.
Line a baking sheet with parchment paper and set aside.
On a well-floured surface, roll one of the disks out to a 1/4″-thickness. It’s ok if some edges of the pie crust are wider than the other. The crust doesn’t have to be perfectly round. We can trim it! Transfer the dough to the center of the prepared baking sheet.
Lightly brush the center of the crust with egg. Add a layer of cooked potato slices to the center of the pie crust, leaving about 2-inches of pie crust surrounding on all sides. Sprinkle with cheddar cheese and chives. Add another generous layer of potato slices and a bit more cheese and chives. Add any remaining potato slices and top with a bit more cheese and chives.
Trim any overly large edges from the pie crust, leaving about 1 1/2-inches on all sides. Brush the edges with egg wash. Gently fold the crust up against the potato mountain and press gently to seal the edges. Brush the outside of the pie crust with egg wash.
Bake until golden brown and bubbling, about 15 minutes. Remove from the oven and serve warm. Add an egg and it’s totally breakfast.
54 Responses
This definitely needs more time in the oven for the crust. More like 30-40 minutes at a higher heat (closer to 400). After 15 minutes, it was still practically raw.
totally strange question. In the last few steps it says “roll one of the discs out” but when you originally make the dough, it sounds like there is only one disc. I assume it only makes crust for one? Making it now! I have already eaten most of the potatoes. is that bad?
Can the crust be frozen, or will that negatively affect it?
what is in Old Bay Seasoning please?
This looks amazing! My only problem is I am living on a student budget in Denmark so I don’t have access to Old Bay and I feel it might cost a lot for me to make the proper substitute spice mix – any suggestions for a simple substitute?
Do you think I could assemble this the night before and leave it in the fridge overnight then pull it out and bring it to room temperature and cook it the next morning?
When you get to assembly instructions, you talk about rolling “one of the discs” of dough out. But I don’t see instructions for dividing the dough, or what you would do with a second disc. Is this a typo?
Sorry about that Elusis, it’s a typo for sure. You don’t have to divide the dough. You’ll end up with only one disc!
I’d say your instincts are on point! Beautiful.
ok nice share
I just made this and added chopped crispy bacon. It was delicious! The crust really made the dish.
This is the comfort food/hangover food of my dreams!
This looks amazing!!
The crust is my favorite part of pies… The filling looks so tasty. I bet it wouldn’t take much of that pie to make one satisfied and full. I will have to add the recipe to my daileybistro menu.
The crust is my favorite part of a pie but, that filling looks so tasty. I bet it doesn’t take much for one to get full & satisfied on that pie. : ) I will have to make it for my Dailey Bistro.
Does anyone know what brand that cocotte it? I know Le Creuset makes something similar, but I prefer this style because the handles are more rectangular.
If you can also tell me who makes something similar but in cast iron, that’ll be great.
Thanks!
So scared of pie crust but this makes me want to give it a shot.
Joy, you might want to double check the bake time I think…I wasn’t sure, but I have it in the oven right now, and after 15 minutes at 375 degrees, the dough is still totally raw. And in my experience, galettes usually bake 40-60 minutes, so maybe you meant 45 min? Or were we supposed to change the oven temp? Anyway, I am checking it every ten minutes and we’ll see where we end up! Thanks for the recipe, what a tasty idea :)
Incredibly delicious!
So yeah I am actually drooling…thanks!!
How did you know I’ve been looking at galette recipes all week? I’m pushing this recipe to the top of my list. How can I go wrong with potatoes and pie crust?
I think I like savory galettes even better than sweetโฆthis looks amazing!
I don’t even like potatoes and you’ve got me drooling! So making this!!
You mentioned running in a zig-zag fashion away from a bear…now that you are in NOLA you may be pleased to know that is an old adage of what you are supposed to do when chased by an alligator. Supposedly alligators can run super fast, but since their legs are so short they can’t keep up with the side-to-side motion of zigging and zagging. The odds of an alligator chasing you on dry land are slim, but a good survival skill to know nonetheless. (Disclaimer: I have tested this theory multiple times with my miniature dachshund and it does not work).
Aren’t you supposed to run zig-zag from an alligator? Hmm…. I dunno. I appreciate your sweet carb on carb action!
yes. yes. yes. Everything about this is wonderful. I wonder how sweet potatoes would go with this? And I think this would be perfect cut up small and served as a side alongside some maple chicken or something. Can’t wait to make this gem!
xoxo
Taylor
Looks amazing! Does it really only take 15 minutes in the oven to bake the whole gallette though?
Um, after reading potato then “old bay”, I was sold! Being from Baltimore this is one of our shout outs (in a good way!). Anything with Old Bay will be put on the list to make! Thank you!
Wow, this looks incredible!
Mmm, it looks like a potato pizza but dinner party worthy!
Best. Pie. EVER.
This looks naughty!
Carbs are the best!! This look so tasty!!
Looks delicious, and how serendipitous that I have all these things in my kitchen right now! Carbs on carbs sounds just about perfect right now :)
I’d like to make this now. And eat it. All. Best thing I’ve seen all day.. and has totally perked up a rather lacklustre Friday. Thanks Joy! :)
It must be wonderful when this comes out of the oven. Yum
I’ve always wanted to make a Potato Galette – this looks so good!! Pinning it – immediately!
A carb pie is my kinda party, anytime! Delish
I love this so hard joy!! You have me swooning so bad right now.
I just bought a huge bag of potatoes at Costco so I ll be fixing lots of potato dishes. Your recip is going to the top of the list.
I need this for breakfast, lunch and supper today. Like you, carbs are my stress reliever. That’s why by Friday night I’m baking and chowing down on cookies. HOWEVER, I have a potato at home and this might beat out the cookies this once. ;-)
I want potatoes in anything, but potatoes in a lovely galette? Give me now!
Ooh I’m definitely feeling a sweet potato version of this!
Old Bay brings back memories of home. More things should have Old Bay!
Looks delicious!
I have carb on carb instincts as well.
I’m going to put some diced ham in it to make it a main dish .Cant wait!
Doesn’t this look gorgeous – and now I want to make it but that means going to the store – sigh – will peg it for next week!
Thank goodness for carbs indeed! I’ve always loved potato pizza, with olive oil, herbs and cheese, so this galette is right up my alley! Yum!
Carb pie. *Carb pie*! Yes.
It looks and I’m sure tastes delicious. Thanks for sharing!
Stressed or not If i am hungry this is simply a fancy take on potato pie; what every girl needs to feel good about eating it!
Carb on carb instincts save the day, awesome recipe Joy!
Yes please to a savory galette as a stress reliever!