Potato galettes are a delicious and elegant side dish that can elevate any meal. This Asiago Rosemary Galette Potato recipe combines the creamy texture of Yukon Gold potatoes with the rich, nutty flavor of Asiago cheese and the aromatic touch of fresh rosemary. Perfect for special occasions or a delightful addition to your everyday dinner, this recipe is sure to impress.
Ingredients
- 2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick
- 8 TBS Unsalted Butter – melted and divided
- 1 TBS Cornstarch – divided
- 5 large Cloves Garlic – roasted and minced
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 1 Cup Asiago Cheese – grated
- 1 TBS Fresh Rosemary Leaves – chopped
- Optional Garnishes: Fresh Rosemary, Sour Cream or Creme Fraiche, Grated Parmesan or Asiago
Directions
Preheat the Oven
- Preheat your oven to 425°F and adjust the oven rack to the lowest position.
Prepare the Potatoes
- Rinse and drain the potatoes. Place the sliced potatoes in a large bowl with cold water, agitate to remove excess starch, then drain and pat dry.
Make the Coating
- In a large bowl, whisk together 7 tablespoons of melted butter, cornstarch, minced garlic, salt, pepper, and rosemary.
Coat the Potatoes
- Toss the dry potatoes in the butter mixture until evenly coated.
Prepare the Skillet
- In a large cast iron skillet, swirl the remaining butter to coat. Layer the potatoes in a circular pattern, sprinkling Asiago cheese between layers until all the potatoes are neatly arranged.
Bake
- Bake for about 25-30 minutes until golden and crispy.
Serving Suggestions
Serve this galette warm, garnished with fresh rosemary. For an extra touch of flavor, add a dollop of sour cream or crème fraiche and a sprinkle of grated Parmesan or Asiago cheese.
Summary
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 6 servings
Enjoy this delightful and savory Asiago Rosemary Galette Potato as a perfect side dish for any meal!
Asiago Rosemary Galette Potato
- Total Time: 50 minutes
- Yield: 6 1x
Description
This Asiago Rosemary Galette Potato is a rustic, savory tart that combines the heartiness of golden Yukon potatoes with the sharp, rich flavor of Asiago cheese, all accented by aromatic rosemary. This dish is not only a visual delight but also a flavorful journey that enhances any meal, making it ideal for both a special occasion or a comforting family dinner.
Ingredients
2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick
8 TBS Unsalted Butter – melted and divided
1 TBS Cornstarch – divided
5 large Cloves Garlic – roasted and minced
1 tsp Kosher Salt
½ tsp Ground Black Pepper
1 Cup Asiago Cheese – grated
1 TBS Fresh Rosemary Leaves – chopped
Optional Garnishes: Fresh Rosemary, Sour Cream or Creme Fraiche, Grated Parmesan or Asiago
Instructions
Preheat oven to 425°F. Adjust the oven rack to the lowest position.
Rinse and drain potatoes: Place sliced potatoes in a large bowl with cold water, agitate to remove excess starch, then drain and pat dry.
Make coating: In a large bowl, whisk together 7 tablespoons of melted butter, cornstarch, minced garlic, salt, pepper, and rosemary.
Coat potatoes: Toss dry potatoes in the butter mixture until evenly coated.
Prepare skillet: In a large cast iron skillet, swirl remaining butter to coat. Layer the potatoes in a circular pattern, sprinkling Asiago between layers until all potatoes are neatly arranged.
Bake for about 25-30 minutes until golden and crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350