20 thoughts on “Potato Galette (classic French garnish) professional cooking recipe


    (September 10, 2019 - 1:40 pm)

    Chef, are these the same as Potatoes Maxim?


    (September 10, 2019 - 1:40 pm)


    As used in plating the

    Beef Bourguignon dish.


    1 medium Potato

    1 oz (30g) melted Butter














    However, this is a recipe that is ALL about technique.


    Really you want more slices than this. I'm making this kind of fast and sloppy just to show the method. Use MORE slices than you see here!


    I'm making this adjustment because I used a very small number of potato slices for this demo. You shouldn't have this problem!


    To summarize:

    Get pan hot.

    Cover for 10 minutes.

    Remove cover for 10 more minutes.

    Put cover back for 5 minutes.

    Remove cover for final cooking time.


    This problem was made worse by my using too few slices. Don't do that!


    In France usually you add cheese at this point to potato galette, which glues the potato slices together as it melts. But as a garnish for Beef Bourguignon, cheese is not good – so it will take more skill.


    This looks much better when there are more potato slices. This is what I get for trying to do a fast demo! The one I did for the Beef Bourguignon is better (a photo of that is coming up in a moment)…

    Giannis Sideris

    (September 10, 2019 - 1:40 pm)

    First time I see the garnish take much,much more time than the protein! Oh boy!


    (September 10, 2019 - 1:40 pm)

    I don't have a teflon non stick pan. Can I use lightly oiled cast iron pan instead?

    Jan Verschueren

    (September 10, 2019 - 1:40 pm)

    My potatoes shrunk so the outer ring split near the end, but otherwise this came out well. I also need to experiment with the heat a bit more because it ended up taking nearly 50 minutes, whereas I gather from the video it should only take 35-40 minutes.

    Silky Tp

    (September 10, 2019 - 1:40 pm)

    What a great recipe – I learned a lot about patience (your mantra) and technique. As with many things, everyone does the big stuff well, but what differentiates the winners from the "also ran's", is the attention paid to the little things, as exemplified here. Thank you Chef.


    (September 10, 2019 - 1:40 pm)

    Woooow….. Today I learned something new. Thank you.

    Michael Kohlman

    (September 10, 2019 - 1:40 pm)

    To soak or not to soak, now that is the question. What I enjoy most about your tips and suggestions is that you include the reasoning behind it.

    I generally don't soak potatoes unless I grate them and the main reason is to keep the color. In the case of raw grated potato dumplings, it also helps to keep them lighter which is something people noticeably appreciate. I find when the water the potatoes are in starts to darken, that is also a good time to ring them out.

    With potato pancakes, my best recipe calls for squeezing out the potatoes, letting the water settle and carefully pour it out and then use the starch in the bottom for the recipe. Well it saves a bowl from use as well. I do add a little flour, but not a lot.


    (September 10, 2019 - 1:40 pm)

    Is there a way to make this on a sheet pan in an oven for a dinner party of 12 guests? Can you make them ahead of time and then reheat?

    Jason Aberly

    (September 10, 2019 - 1:40 pm)

    Going to attempt this with your Bourguignon, wish me luck!


    (September 10, 2019 - 1:40 pm)

    I think this garnish is just as hard as your cauliflower garnish dish….lol tried it last winter a few times, mediocre at best…..its time to get this on right chef!

    James Jacocks

    (September 10, 2019 - 1:40 pm)

    Chef, looks great, but I would like to make individual galetts for dinner party plates. Do you think they could be assembled on a smooth cast iron grill? Just small galetts for each plate needed. Pan lids could cover each galette? I was thinking single servings of braised duck atop. Anyway, zounds!

    C-Sleezy Chef

    (September 10, 2019 - 1:40 pm)

    Awesome job Chef!


    (September 10, 2019 - 1:40 pm)

    good designer

    Zachary P. Humway

    (September 10, 2019 - 1:40 pm)

    I love the method of leaving the hole in the middle.  Awesome, thank you 🙂

    i actually shidded about

    (September 10, 2019 - 1:40 pm)



    (September 10, 2019 - 1:40 pm)

    Hi – do you have a recipe / method for hasselback potatoes? I tried recently but it was a bit of a disaster, the outside of the potato browned while the inside was still raw. Would be good to see your take on it, if you are looking for ideas.


    (September 10, 2019 - 1:40 pm)

    Yes, I've done that before, too. I don't have the circle cutter here in Russia where I made this video.

    Mark greaves

    (September 10, 2019 - 1:40 pm)

    im a professional chef from scotland and i cook at a high level i like your idea but if u want it looking even better top and tail your potato and hammer a circle metal cutter through the top of your potato then slice it through your mandilin and you will have perfect circles for a more impressive finish


    (September 10, 2019 - 1:40 pm)

    Very neat trick. I'll try that when it'll be less hot to go with the Beef Bourguignon.

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