Garlic Herb Muffin Pan Potato Galettes

4.46 from 163 votes
1 hour 10 minutes
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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!!”

Photo of Garlic Herb Muffin Pan Potato Galettes on white background garnished with fresh thyme.

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.
Photo of four unpeeled Russet potatoes in antique white colander.
  • 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.
Photo of four peeled Russet potatoes in antique white colander.
  • 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!
Photo of potato slices in glass bowl.
  • Combine melted butter (may also use clarified butter), olive oil, garlic, herbs, salt and black pepper and pour over the thinly sliced potatoes.
Photo of potato slices in glass bowl tossed with butter, oil and fresh herbs.
  • 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.
Photo of potato slices stacked into 12-cup muffin pan.
  • 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.
Photo of baked galettes in muffin pan.

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

Photo of Garlic Herb Muffin Pan Potato Galettes on white oval platter garnished with fresh thyme.

Garnish with fresh thyme leaves!

Overhead close-up photo of Garlic Herb Muffin Pan Potato Galettes on white platter.

Beautiful, layered flaky, crispy, potato goodness!

Close-up photo of one of the Garlic Herb Muffin Pan Potato Galettes garnished with fresh thyme.

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:

Logo for From A Chef's Kitchen with gray oval border and green knife.
Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

Garlic Herb Muffin Pan Potato Galettes

4.46 from 163 votes

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By: Carol | From A Chef’s Kitchen
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 potatoes slices turn out golden, crispy and delicious!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dishes – Potatoes
Cuisine French
Servings 12
Calories 145 kcal

Ingredients
  

  • Cooking spray
  • 4 large Russet potatoes - 2 pounds, peeled
  • 3 tablespoons unsalted butter - melted
  • 2 tablespoons olive oil
  • 4 cloves garlic - minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper - to taste
  • Thyme and rosemary sprigs - for garnish

Instructions
 

  • Preheat oven to 375 degrees. Spray a 12-cup muffin pan with cooking spray.
  • Thinly slice the potatoes into approximately 1/16th inch-thick slices with a mandoline or by hand with a sharp knife.
  • Combine the butter, olive oil, garlic, thyme, rosemary, salt and pepper in a large bowl.
  • Add the potatoes and toss until evenly coated.
  • Layer the potato slices in the prepared muffin pan, filling each cup to the top. Drizzle with any remaining butter/oil combination.
  • Bake for 45-50 minutes or until the tops are golden brown and the centers are tender. Rotate the pans once as ovens may have hot spots.
  • Let stand in the pan for 5 minutes. Carefully remove to a serving platter and garnish with fresh herb sprigs.

Notes

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.
MAKE AHEAD:  Get them baked to the point where you can just pierce them with a paring knife, 25-30 minutes.
REHEATING INSTRUCTIONS:  Reheat muffin pan potato galettes in the oven at 350 degrees until heated through.

Nutrition

Serving: 1 | Calories: 145kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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40 Comments

  1. 4 stars
    These came out pretty oily. I liked them cause they did get crisp around the edges and had good flavor, but my kids were not a fan.

    1. Hi, Pat, Thanks so much for your question. I’ve not found these to need a dipping sauce but now that you mention it, I think a horseradish aioli would be fabulous! An aioli is a garlic mayonnaise (basically). All you’d have to do is use regular mayonnaise you like, add some horseradish and if you feel it needs it some garlic. There’s plenty of garlic already in the galettes, so keep that in mind. Thanks again and hope everyone enjoys!

  2. Unfortunately I only have one oven. Can these be baked in the same oven a roast is cooking? Or could they be prebaked and then put in with roast for the additional time you suggested to reheat? Thanks

    1. Hi, Beverly, Thanks so much for your question. Yes, they can be done ahead. Here are the instructions from the recipe card: MAKE AHEAD: Get them baked to the point where you can just pierce them with a paring knife, 25-30 minutes. REHEATING INSTRUCTIONS: Reheat muffin pan potato galettes in the oven at 350 degrees until heated through. Thanks again and hope this helps!

  3. These look delish! I need to make these the night before. How long specifically do you recommend cooking them until the knife ‘just’ pierces the potato?

    1. Hi, Sally, Thanks so much for your question. Yes, these could be done with sweet potatoes and you can use the same seasonings. Thanks again and hope you enjoy!

  4. I have made these in the past and they were a big hit! Do you spray your muffin pan before putting the potatoes in? I have and they seem to be dripping with oil when they’re done. Ugh. Thanks!

    1. Hi, Tracy, Thanks so much for your question. Yes, I normally do spray the muffin pan. What you could do is use clarified butter (ghee) instead of the butter and oil combination and reduce the amount. Because the milk solids are removed from ghee, it won’t burn. Thanks again and hope this works better for you!