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Crispy Potato Galette with Smoked Salmon and Crème Fraîche is that go-to when you wanna wow people but not end up with a kitchen full of dirty pans. Potatoes cook up super golden crisp in one pan, get slathered with a creamy tangy dill-lemon topping, and then you just pile on smoked salmon plus tasty extras. Friends always come running for another slice, and honestly, if there are leftovers, they're even better the next day for lunch—if you're lucky to have any left.
When I first fixed this at home, buttery potatoes filled the air and made the whole place smell incredible. My family camps around the oven, everyone waiting to see if I can flip it in one piece and then cheering when it slides out.
Irresistible Ingredients
- Chives: Gentle bite and a soft green finish
- Capers: Little salty bursts that wake up your tastebuds
- Red onion or shallots: Brings some crunch with a hint of sweetness
- Smoked salmon: Use the kind that's smoked over wood for max flavor
- Fresh lemon juice: Keeps the sauce zippy, never too heavy
- Fresh dill: Pick bright sprigs for full-on fresh taste
- Crème fraîche: Adds that creamy tang that loves potatoes
- Flaky sea salt: Sprinkle over top for that extra hit of crunch
- Parmigiano Reggiano: Go real, not pre-grated, for the best deep flavor
- Freshly ground black pepper: Brings some heat to balance the buttery layers
- Kosher salt: Makes sure flavor gets into every bite
- Fresh garlic: Spreads earthy smells and flavor through the whole dish
- Unsalted butter: Rich taste, helps crisp the potatoes perfectly
- Russet or Yukon gold potatoes: Look for smooth, firm ones with no bad spots
Simple Step-by-Step
- Finishing and Serving:
- Spoon the cold fresh dill sauce over the potato galette. Drape on strips of smoked salmon, then scatter over diced onions, salty capers, and snipped chives. Jump in and eat right away for that ultimate crunch.
- Flip Out the Galette:
- Pop a big plate on the skillet, set your hands steady, then flip them both so the beautiful crust lands on the plate. While it's still hot, shower it with a pinch of sea salt.
- Whip Up the Sauce:
- Stir together crème fraîche, chopped dill, and lemon juice in a bowl. Stash this in the fridge so it's cool and thick by the time you need it.
- Bake It Golden:
- Pop the skillet into a preheated oven at 425 degrees. Let it go for 50–60 minutes, until crispy and brown at the edges but still soft inside. Rest briefly before you try flipping it out.
- Build the Layers:
- Start in the skillet's center, slightly overlapping potato slices in neat circles. Toss on Parmigiano, more potato, repeat until layers are used up and cheesy all through.
- Get the Potatoes Ready:
- Peel and slice potatoes about 1/8-inch thin. Throw them in a big bowl with melted butter, crushed garlic, kosher salt, and black pepper so they're all covered.
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Dill’s always my pick for sauces like this. Its super-green pop makes me think of making this with my cousin on lazy Sundays. We’d sneak extra sauce straight from the bowl before anyone noticed.
Keeping It Fresh
Pop leftover galette into a sealed container and toss it in the fridge—it’ll keep for three days easy. If you wanna warm it up, take off the salmon and sauce first, then heat the potatoes in a 350 oven for about 7 minutes. Top with salmon and fresh sauce after you reheat.
Swap It Up
If you can’t find russets, Yukon Golds will totally work. Want to skip the fish? Try roasted mushrooms on top for a veggie angle. Down to the last bits of dill? Grab parsley instead. Sour cream’s just fine as a creamy swap, too.
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Make It Shine
Cut the galette into wedge-shaped slices like a cake. Lay out some spring greens tossed in vinaigrette to round out your meal. Wanna really take it over the top for brunch? Put out little bowls of chopped egg or radish so folks can dress up their own plates.
Beloved French Brunch Favorite
Potato galette has its roots in country French kitchens. Folks leaned on humble potatoes to feed families with style. These days, you’ll spot it at brunch tables everywhere because it’s simple, gorgeous, and leaves everyone full and happy.
Frequently Asked Questions
- → Can I use Yukon gold potatoes instead of russets?
Yep! Yukon golds are creamier, while russets crisp up more. Both are great here, so use whichever you’ve got.
- → How can I ensure the potato edges get extra crispy?
Thin slices are key. Arrange the potatoes overlapping and really coat with butter. Make sure your oven’s hot so they get that deep golden crunch.
- → What other toppings go well with smoked salmon?
Radishes, pickled onions, and herbs like parsley taste awesome. Try some lemon zest or a grind of black pepper, too.
- → Can this dish be made ahead of time?
Sure! Put your galette together ahead, then bake right before eating so it stays crispy. Add garnishes at the very end.
- → How should I store and reheat leftovers?
Keep leftovers in the fridge, covered, for up to three days. Warm them in the oven to crisp things up again, then top with the good stuff.