A paleo potato galette? Yes, please help us welcome the newest “potato forward” recipe to the blog. It has loads of thinly sliced potatoes up on top of a dreamy lemon cream. Can you hear your taste buds screaming with excitement! We thought we could hear them!
Our love for potatoes is very real. My mom never met a potato she didn’t like. This love was passed on to me as well as all our kids/grandkids. Since our PIE CRUST MIX is now available from LEGIT BREAD COMPANY we’ve been coming up with creative ways to use the crust other than in pie form. So why not combine the two? Ha, why it took us so long is beyond me!
Serve this paleo potato galette as a side dish for most any meal or even as a stand alone meal. Yep, guilty there. Lunch time and recipe testing collide, what a beautiful thing! You can swap out the herbs pretty easily if rosemary isn’t your jam. Thyme and garlic would be lovely as would fresh oregano. Be creative and see what suits you.
We use a mandoline to get the potatoes sliced evenly and very thin. You’ll want them about ⅛” thick. You can use a knife as well, it will take a longer but is totally doable.
By nature, galettes are quite rustic. This is the perfect recipe to try out that pie crust without worrying about getting it into the pie plate. Simply roll out the crust, leave it on the parchment, fill with all the goodness and fold up the sides. You will impress your inner baking self and anyone else that you share this with.
You’ll need to head over to our “PIE CRUST” recipe page to get all the details on making that. Then you’re all set for the potato filling goodness. Or, check out our PIE CRUST MIX page! We are beyond thrilled to be partnering with our friend Jen of Predominantly Paleo & Legit Bread Company. It’s literally made 2020 more emotionally manageable and has added good vibes to our life.
A few of our other favorite pie recipes:
Links to our favorite items used in this recipe:
rosemary potato galetteCourse: side dishCuisine: AmericanDifficulty: easy
one Paleo pie crust recipe
1 cup Kite Hill cream cheese
zest (divided) & juice of 1 lemon
1 tblsp fresh rosemary, finely chopped
1 tblsp green onion, chopped
½ tsp Redmond Real Salt
4-5 baby red potatoes, thinly sliced
2 tsp avocado oil
½ tsp Redmond Real Salt
zest of ½ a lemon
1 tsp fresh rosemary, finely chopped
large egg (optional)
Redmond Real Salt Kosher salt (optional)
- Preheat the oven to 415° – make pie crust according to directions and leave on parchment paper. Slide onto a baking sheet and cover with plastic, set aside.
- In a small bowl, add cream cheese, lemon juice, ½ the zest, rosemary, green onions and salt. Stir together until combined and smooth. Set aside.
- Place sliced potatoes on a paper towel and blot to dry completely. Place them in a medium sized bowl along with the avocado oil, salt, the other ½ of the lemon zest and rosemary. Toss to coat.
- Remove plastic from the crust and spread ¾ of the cream filling in the center leaving about a 2½” edge. Layer potatoes on top of cream filling in whatever pattern suits you. You can layer them in lines or in a circular pattern.
- Using the parchment, lift the crust up carefully and fold over the filling about 1½-2″. Work your way all the way around, pleating dough as you go and if it tears just a bit, simply push it back together with your fingers.
- Whisk egg in a cup and, using a pastry brush, give all the exposed dough a good brushing with the egg wash. Sprinkle with kosher salt (opt) and place in the oven.
- Bake approximately 35-40 minutes or until the potatoes are soft and their edges are just beginning to get crispy. If the crust begins to get too dark, you can cover it with foil and continue baking.
- Remove from the oven. Carefully slide onto the serving board, dollop with the remaining cream filling, slice and serve. Store leftovers in the fridge for up to 3 days, reheat as needed in a warm oven or in your air fryer.
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