Garlic Herb Muffin Pan Potato Galettes are an easy, elegant side dish that’s perfect all year round!  Buttery, garlicky and herb-infused stacks of thinly sliced potato slices turn out golden, crispy and delicious!

“These were so tasty and my entire family absolutely loved them!!”

The inspiration behind this recipe:

It hasn’t been very hot yet here in the South so my fresh herbs are at their best!  I literally have shrubs of thyme, rosemary and oregano and I’ve been doing my absolute best trying to find ways to use them.

So, how about a new way to cook potatoes?  Thyme and rosemary pair perfectly with the earthy flavor of potatoes so a potato dish was definitely in order!  Garlic Herb Muffin Pan Galettes make all three shine!

What is a galette?

A galette is basically a flat, crusty cake.  Generally, when one thinks of a galette, it’s the sweet, dessert type that’s enveloped in a rustic pastry.  However, potato galettes are a savory staple of southern French cooking that pair perfectly with roasted meat and poultry.

Ingredients:

• Cooking spray
• Russet potatoes
• Unsalted butter
• Olive oil
• Garlic
• Thyme
• Rosemary
• Salt and pepper

How to make Garlic Potato Galettes:

• First, select potatoes that will fit into and fill the 12 cups of a standard-sized muffin pan.  Four large Russet potatoes will do that but you can also use large Yukon Gold or red potatoes.

• If using large Russets, I highly recommend that you peel them.  The skins of Russet potatoes can be a little thick and you want to remove any blemishes.

• Thinly slice the potatoes into approximately 1/16th-inch slices.  The first time I tested this recipe I just used my chef’s knife for slicing the potatoes.  The second time, I used a mandoline.  I preferred the thin slices the mandoline produced because the mini galettes held together better after baking, making them easier to serve.
• SAFETY TIP!  If using a mandoline slicer, be EXTREMELY careful!  That blade is beyond sharp!

• Combine melted butter (may also use clarified butter), olive oil, garlic, herbs, salt and black pepper and pour over the thinly sliced potatoes.

• Working quickly so the slices don’t discolor, stack all the slices in the muffin pan, slightly overlapping to fill each muffin cup.  If any butter/oil/herb combination remains in the bottom of the bowl, don’t waste a drop!  Spoon the rest of the butter mixture over the mini galettes.

• Place in the oven and bake until the top of the potatoes are lightly browned.  It’s always a good idea to rotate pans during baking as ovens can have hot spots.

Garlic Herb Muffin Pan Potato Galettes are perfect for your next dinner party yet they’re easy enough to make for a weeknight dinner!

Garnish with fresh thyme leaves!

Beautiful, layered flaky, crispy, potato goodness!

Can I make potato galettes ahead of time?

Yes, as long as the galettes are not cooked too much to begin with.  Get them baked to the point where you can just pierce the potato galettes with a paring knife.

How do you reheat a potato galette?

Reheat muffin pan potato galettes in the oven at 350 degrees until heated through.

For more great potato side dish recipes, try my:

• Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce
• Skillet Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce
• Patatas Bravas Chilenos
• Oven Fries with Spicy Pesto Aioli
• Au Gratin Potatoes for Two
• Perfect Roasted Potato Wedges