Most people have fight or flight reactions when it comes to stressful, life or death situations. 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. 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: Potato with Pie Crust.
It’s roasted, spiced, cheesed, and chived. 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. I dunno. My survival instincts come only from Jack Bauer in old episodes of 24.
Thank goodness for carbs.
Carb Pie starts with potatoes! Potatoes are peeled and sliced in thin, but not totally paper thin rounds. Olive oil and Old Bay Seasoning are applied liberally.
We roast the potatoes before they’re placed in the galette. The potatoes are piled too high and sliced too thick to bake in the time that it takes the crust to bake. The cook times are imbalanced so we balance the whole deal with a bit of pre-roasting.
Buttermilk Pie Crust! From Peach Blueberry Cobbler to Lemon Raspberry Cookies to this Roasted Potato Galette. This crust does everything!
Here’s what we’re working with: roasted potatoes, rolled out pie crust, grated cheddar cheese, and chopped chives. 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. Transferring the filled and unbaked galette is nothing but trouble. 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. 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. You know. 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 russet 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. That’s 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.
super john
ok nice share
Jessica Davis
I just made this and added chopped crispy bacon. It was delicious! The crust really made the dish.
canalcook
This is the comfort food/hangover food of my dreams!
domestikatedlife
This looks amazing!!
Bobbi
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.
Bobbi
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.
SaraK
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!
Gina
So scared of pie crust but this makes me want to give it a shot.
Stef
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 :)
Meredith
Incredibly delicious!
Toyota
So yeah I am actually drooling…thanks!!
Sheri
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?
marcie@flavorthemoments
I think I like savory galettes even better than sweet…this looks amazing!
Marzia @ Little Spice Jar
I don’t even like potatoes and you’ve got me drooling! So making this!!
Meredith
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).