Garlic Herb Muffin Pan Potato Galettes
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
Garlic Herb Muffin Pan Potato Galettes
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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.
Recipe Notes
- Get them baked to the point where you can just pierce them with a paring knife, 25-30 minutes.
- Reheat muffin pan potato galettes in the oven at 350 degrees until heated through.
Nutrition
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.
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.
Thanks so much for the feedback, Erin. Glad you enjoyed them and the kids are always a tough crowd. Thanks again!
What kind of dipping sauce would you use?
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!
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
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!
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?
Hi, Lisa, Thanks so much for your question. I would do 25-30 minutes then check them. Thanks again and hope everyone enjoys!!
Could these be made with sweet potatoes, and if so what seasoning would you use?
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!
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!
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!
Would these be okay to serve with beef bourguignon?
Hi, Rhenita, Thanks so much for your question. They’d definitely be fine, but when I think of beef bourguignon, I think of something like mashed potatoes, cauliflower puree or polenta. Thanks again and hope that helps!
Can you use red skinned instead of russet potatoes? Maybe leave skins on?
Hi, Teri, Thanks so much for your question. You probably can. I choose Russets because they’re more “starchy” so they stick together better. Just be sure to slice them very thinly because if they’re too thick, they won’t hold together; you’ll just have stacked slices. Thanks again and hope you enjoy!
How many hours in advance can these be prepared before baking ?
Hi, Maria, Thanks so much for your question. The problem with potatoes is that they discolor unless they are immersed in water. The problem with that is the potatoes will lose their starch which helps keep the potato galettes together. Par cooking the potatoes will cause that too. Reheating the galettes causes some of the garlic and herb flavor to wane. To get as much done ahead of time as possible, I would recommend immersing them in the water sliced but when stacking, dry them then add some finely shredded Parmesan cheese to help keep them together. What about making muffin pan au gratin potatoes? My recipe for Au Gratin Potatoes for Two can e assembled then baked when needed. https://www.fromachefskitchen.com/au-gratin-potatoes-for-two/. Just double/triple ingredients as needed. Thanks so much! Hope this helps but that’s just how potatoes are.
These were so tasty and my entire family absolutely loved them!! I need to invest in a rosemary plant because that was the best part!! Thank you!