A potato and bacon galette is rustic comfort food at its finest, a dish that’s as beautiful as it is satisfying. With layers of thinly sliced potatoes, crispy bacon, and melted cheese baked on a flaky, golden crust, it’s the perfect balance of simple ingredients and rich flavors. Whether served as a main course with a salad or sliced into wedges for brunch or appetizers, this galette brings cozy warmth to any table.
At the heart of a good galette is its crust: buttery, crisp, and just slightly flaky, strong enough to hold the filling yet tender enough to melt in your mouth. It’s rolled out into a rustic circle, no need for perfect edges, the charm of a galette lies in its imperfections. The edges are folded casually over the filling, creating that free-form pie look that feels both elegant and homey.
The filling is where the magic happens. Thinly sliced potatoes are layered with bits of smoky bacon and a blend of cheeses – usually Gruyère, cheddar, or Parmesan, which melt into the potatoes as they bake. Fresh herbs like thyme or rosemary add an aromatic touch, while a hint of garlic or caramelized onions deepens the flavor. As it bakes, the potatoes turn tender, the cheese bubbles, and the crust turns beautifully golden and crisp. Vegetarian version of potato galette without bacon is a healthier option.
Once out of the oven, the galette is a feast for the senses. The scent of buttery pastry and smoky bacon fills the air, and the melted cheese forms that irresistible, slightly crispy edge that everyone loves. A sprinkle of fresh herbs or a drizzle of olive oil just before serving gives it a bright, fresh finish.
The potato and bacon galette is proof that comfort food doesn’t have to be complicated. It’s rustic yet refined, hearty yet elegant, the kind of dish that feels right at home on a weekend brunch table or as a cozy dinner on a cold evening. Each slice delivers that perfect combination of creamy potatoes, salty bacon, and flaky crust, making it a dish you’ll want to make again and again.
Ingredients
- 4 slices bacon cooked and crumbled
- 2 large potatoes thinly sliced
- 1 sheet puff pastry thawed
- 1 cup cheddar cheese shredded
- 1 tablespoon olive oil for brushing
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the bacon in a skillet over medium heat until crispy, then crumble it and set aside.
- On a lightly floured surface, roll out the puff pastry sheet to a larger size.
- Arrange the thinly sliced potatoes over the puff pastry, leaving a border around the edge.
- Sprinkle the shredded cheddar cheese and crumbled bacon over the potatoes.
- Drizzle with olive oil, and season with salt and black pepper.
- Fold the border of the pastry over the edges of the filling.
- Transfer the galette onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 45 minutes, or until the pastry is golden brown and the potatoes are tender.
Nutrition
Potato galette? Isn’t that a French thing? Seems fancy for something with bacon. Wish I knew how to fold the pastry better tho!
Yes, it is kinda French! But delicious anyway! Don’t worry too much, practice makes perfect on that folding! 😄
I don’t understand why people like puff pastry so much. Feels like it’s just fluff. My potatoes got soggy. Not a fan.
Nah, puff pastry is the best! It’s not just air, it’s all about that buttery taste! Your potatoes probably needed to be cooked longer.
I see what you mean, but I personally love puff pastry for its flaky texture! Maybe try baking it a bit longer next time? That might help with sogginess.
This galette turned out amazing! The combination of bacon and cheddar is always a win. Totally making this again!
Easy peasy to make! I added some garlic and onions for flavor, and it was a hit at the potluck. Thanks for the recipe!
Eh, I dunno. It looks good but I bet my mom’s version is better. Thx for sharing, but I’ll stick with what I know.
Sounds tasty! But my grandma always made it better. Still, I might try this one!
I dunno… looks easy but my mom always says, don’t mess with the classics. Guess I’ll pass.