A delicious goat cheese and caramelized onion potato galette, cooked up to crispy goodness in a skillet.
For this dish, the potatoes are thinly sliced (I used a mandolin, but you don't need one to make this dish), layered in a frying pan with goat cheese and caramelized onions, and baked until crispy on outside and soft and buttery on the inside. You'll want to be sure to salt each layer to bring out the best flavour in the potatoes. Salt and potatoes belong together! I like to finish with a sprinkling of Maldon salt, just for good measure.
Cook's Notes for Goat Cheese and Caramelized Onion Potato Galette
Try to make sure your potatoes are as dry as possible before they hit the pan. They will cook up more crisp if you do.
Goat Cheese and Caramelized Onion Potato Galette
- 1 medium onion (cut in half and thinly sliced)
- 6 large red-skinned potatoes (no need to peel unless you prefer)
- 2 oz. goat cheese ((about 1/3 of a small log))
- 1 Tbsp. butter (melted)
- 1 Tbsp. olive oil
- Salt and pepper (to taste)
- Combine the 1 Tbsp. melted butter and the 1 Tbsp. olive oil in a small bowl. Set aside.
- Slice onion in half from top to bottom and peel outer layers. Remove root ends and then slice thinly. Separate the individual slices.
- Heat a non-stick skillet over medium heat on the stove top. Add 1 Tbsp. of the butter/olive oil mixture and add the onions. Stir to coat well in butter. Cook, stirring, until translucent. Reduce heat slightly. Sprinkle onions with a bit of salt and a generous pinch of sugar. Continue cooking, stirring every few minutes, adding a Tbsp. or two of water occasionally when the pan starts to seem dry, until the onions caramelized. This will take 25-30 minutes.
- Meanwhile, slice potatoes very thinly with a mandoline or a knife. Lay slices onto paper towel to dry them a bit, blotting the top with paper towel as well.
- Prepare a cast-iron or other oven-proof skillet by brushing with a bit of the butter/olive oil mixture. Lay overlapping potato slices on the bottom, starting with a ring around the outside and continuing to the centre, until the bottom is completely covered. Sprinkle with salt and pepper. Spread 1/2 of the caramelized onions evenly over the potatoes. Crumble 1/2 of the goat cheese over the onions. Add another layer of potatoes. Salt and pepper and then top with the rest of the onions and goat cheese. Top with a final layer of potatoes. Press down lightly to compress. Brush the top with the butter/olive oil mixture and a final sprinkling of salt and pepper.
- Heat an element on the stove to medium high and also pre-heat your oven to 400° F.. Place the skillet with the potatoes onto the burner and allow to cook until the bottom is sizzling and steam rises from the sides. Immediately place into pre-heated oven and cook, undisturbed, for about 40 minutes, or until potatoes are tender (I use a knife to test. If your slices are thicker, it will take longer to cook).
- Switch oven to broil setting and broil for about 5 minutes or until the top is golden and crispy.
- Top with a bit of Maldon salt and freshly ground black pepper.
- Use a spatula to loosen the galette on the bottom and then slide onto a cutting board. Cut into slices and serve.