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Golden Crispy Potatoes

Category: Sophisticated Dinners Ready in 45 Minutes or Less

Layers of Yukon gold potatoes baked with Gruyere until brown and crispy. It's great as a side or small bite.
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Created By Mia Laurent
Updated on Thu, 24 Apr 2025 14:57:56 GMT
A round, golden potato dish with herbs as garnish, served on a plate with a piece missing. Pin
A round, golden potato dish with herbs as garnish, served on a plate with a piece missing. | chefmiarecipes.com

Gotta tell you about my go-to potato dish that always gets rave reviews at our family meals. Some folks call this fancy creation a Pommes Anna, but I just know it as a Potato Galette that turns ordinary spuds into something magical. You get these super crunchy edges with soft, tender layers inside, plus gooey cheese sandwiched between. I first whipped this up during our initial holiday in our new place, and now my family demands it whenever we're celebrating anything.

The Magic Behind This Eye-Catching Dish

The beauty of this potato creation is how basic ingredients transform into something that looks and tastes extraordinary. When you cut into it, the layers spread out beautifully like petals, and that crispy golden exterior makes everyone gasp. My friends think I've been slaving away for ages, but between us, it's way simpler than it appears. The toughest part is just waiting patiently while delicious smells take over your kitchen.

Your Grocery Needs

  • Potatoes: Cut into thin slices, a mandolin works best for consistency and proper cooking.
  • Olive oil: 2 tbsp, warm up your cast iron with this for perfect crispiness.
  • Melted butter: For extra richness and better potato taste.
  • Seasoned salt: Try Pegs Seasoned Salt, or plain salt works too for flavor.
  • Pepper: Ground fresh, it boosts the savory notes.
  • Cheese: Try gruyere and Parmigiano, or whatever cheese you prefer for creamy layers between potatoes.
  • Flaky sea salt: Sprinkle at the end for extra crunch and flavor kick.
  • Chives: Chopped fresh, adds color and subtle onion hints.

Bringing Your Dish Together

Prep Your Potatoes
Use a mandolin for super thin potato slices, then pat them dry with paper towels to help them get crispy.
Get Your Cast Iron Hot
Put 2 tbsp olive oil in your cast iron pan and heat it up for about 5 minutes on medium-high.
Build Your Layers
Mix your potato slices with melted butter, seasoned salt and pepper. Start from the middle, making 6-7 alternating layers of potatoes and cheese. Keep the top layer just potatoes.
Stovetop Then Oven
Put parchment on top, add something heavy, and cook on your stove for 7-8 minutes. Take off the parchment, then bake at 400°F (204°C) for 55 minutes until golden and crispy.
Turn Out and Serve
Cover with parchment, flip onto a cutting board, and slice into triangles. Top with flaky salt, fresh chives, and a bit more pepper before bringing to the table.
A slice of golden, baked potato dish with layered potatoes, garnished with herbs, on a white plate. Pin
A slice of golden, baked potato dish with layered potatoes, garnished with herbs, on a white plate. | chefmiarecipes.com

Tasty Twists to Try

I often swap out cheeses depending on what's in my refrigerator. Try using sharp cheddar for a bolder flavor or gouda for a nice nutty taste. When I can't get my hands on Pegs Seasoned Salt, regular salt does the trick just fine. My little girl goes crazy when I throw in fresh rosemary instead of chives – it fills the kitchen with the most wonderful aroma during baking.

Tips From My Experience

I found out the hard way that you need to carefully run a knife around the edges of your cast iron before flipping to get that perfect presentation. And don't skimp on the preheating time – those five minutes are crucial for getting that gorgeous golden crust. Be patient and you'll end up with the most impressive potato creation you've ever made.

Closing Thoughts

This crispy, golden potato dish turns humble ingredients into a flavorful side that's packed with texture.

Yukon gold potatoes are sliced thin, layered with Gruyere cheese, and baked to create a perfectly browned top and tender layers beneath. Simple to make but wonderfully elegant.

Common Recipe Questions

→ Why should I dry the potato slices first?
Keeping them dry gets you that crispy finish while avoiding soggy layers. It also gives a nice golden brown look.
→ Can I swap out Gruyere for another cheese?
Sure, just go with a cheese that melts smoothly. Gruyere’s great, but others like Fontina or Swiss also work.
→ What’s the purpose of the weight while cooking?
It compacts the layers while cooking, so you get that neat, dense look and evenly cooked texture.
→ Do I need to use a cast iron pan?
A cast iron skillet gives the best crunch on the bottom. But any sturdy, oven-safe pan around 8 inches works fine.
→ How thin do I need to slice the potatoes?
Go for about 1/8 inch thick. Grab a mandolin for consistent slices and an even cook.

Crispy Potatoes

Thin slices of potatoes stacked with melted Gruyere, crispy edges, and plenty of seasoning. Think of it as a cheesy twist on Pommes Anna.

Prep Time
15 minutes
Cooking Time
60 minutes
Total Duration
75 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Moderately Challenging

Recipe Cuisine: French

Recipe Yield: 8 Number of Servings (8 slices)

Dietary Categories: Vegetarian-Friendly, Gluten-Free Option

Ingredients You’ll Need

01 Chopped chives for sprinkling on top.
02 6-7 Yukon gold potatoes, medium-sized.
03 1 cup plus 1/4 cup Gruyere cheese.
04 Melted butter, about 3 tablespoons.
05 A sprinkle of flaky sea salt for serving.
06 2 tablespoons olive oil.
07 Seasoning salt and black pepper, as much as you'd like.
08 Parmigiano cheese, use as needed.

Steps to Make It

Step 01

Use a mandolin to slice up the potatoes as thin as you can. Blot them with paper towels to get rid of extra water.

Step 02

Mix the potato slices with melted butter, a pinch of seasoned salt, and some black pepper.

Step 03

Pour olive oil into an 8-inch cast iron skillet, then set it over medium-high heat to warm up.

Step 04

Start layering the potatoes in the skillet, working from the middle out. Sprinkle cheese between layers as you go, aiming for about 6 or 7 layers, finishing with just potatoes.

Step 05

Place a piece of parchment on top, then add a weight to compress. Heat on the stove for around 7-8 minutes over medium-high.

Step 06

Take the parchment and weight off, then bake in the oven at 400°F for roughly 55 minutes.

Step 07

Turn the skillet over onto a cutting board, sprinkle with flaky salt, slice it into wedges, and top it off with chives and some pepper.

Extra Information

  1. For thin, even potato slices, use a mandolin.
  2. Be generous with the seasoning to ensure bold flavor.
  3. Adding weight helps the layers stick together as they cook.

Essential Tools

  • Cast iron skillet, 8-inch size.
  • Sharp mandolin slicer.
  • Parchment for covering.

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Contains dairy.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 255
  • Fat Content: 14 grams
  • Carbohydrate Content: 26 grams
  • Protein Content: 7 grams