This is the potato side dish I serve most often when entertaining. Thinly sliced potatoes are tossed with butter, olive oil, herbs and cheese and then pressed into an ovenproof skillet. Brown the potatoes for a few minutes on top of the stove to make sure they develop a crispy bottom. Then transfer to the oven and bake until the potatoes are tender. Invert the skillet to transfer the galette, crispy side up, onto a serving platter or cutting board and cut into wedges to serve. A food processor makes short work of the slicing, and you can make the galette up to two days in advance of serving it. Make sure the oil/butter mixture covers the bottom and the sides of the skillet so it is easy to remove.

Avoiding Additives and Preservatives

Use butter that contains only a single ingredient: cream. If you use dried herbs, check to make sure they don’t contain colour or anti-caking agents. Use a Parmesan cheese that does not contain colour.

Toss thinly sliced potatoes with oil, butter, herbs and cheese

Layer the potatoes in an ovenproof skillet

Place a round of foil on top and press down on it with your hand

Transfer skillet to oven and bake until potatoes are tender

Invert onto serving dish so the crispy side is up


6 Yukon Gold potatoes – 2.5 lbs (1.25 kg) scrubbed or peeled

¼ cup (60 ml) olive oil

2 tbsp (30 ml) butter, melted

¼ cup (60 ml) chopped mixed fresh herbs or 4 tsp (20 ml) herbes de Provence

¼ cup (60 ml) grated Parmesan cheese

¾ tsp (3 ml) each salt and pepper


Using mandoline or food processor with very thin blade, or by hand, slice potatoes paper-thin. Rinse in cold water; drain, pat dry and set aside.

Combine oil and butter; pour 2 tsp (10 ml) into 8- or 9-inch (20.3 to 22.9 cm) ovenproof skillet and set aside.

In bowl, toss potatoes with remaining oil mixture, herbs Parmesan, salt and pepper. Heat oil mixture in skillet over medium-high heat, tilting pan to coat; evenly layer potatoes in pan. Place round of foil on potatoes; press very hard with hand. Cook, pressing a few more times, for 5 minutes.

Transfer pan to 400-degree F (204-degree C) oven; bake for 25 minutes. Remove foil; bake for 10 to 15 minutes longer or until tender when pierced with knife. Loosen edge with knife; invert on to serving plate. Cut into wedges and serve. To make ahead, let cool. Cover with foil and refrigerate for up to 2 days; reheat in 350-degree F (177-degree C) oven for 25 minutes or until hot. Serves 8.

From the December 2001 issue of Canadian Living