Garlic and Onion Potato Galette Recipe

Gather the ingredients.

Position the oven rack to the lowest position in your oven. Preheat to 425 F. Slice the potatoes to 1/8-inch thick using a mandoline or a very sharp knife. 

Place the sliced potatoes into a bowl of cold water. Stir the potatoes around and allow to sit for 10 minutes. 

Remove the potatoes from the water and place in a colander to drain. Spread the potatoes onto a paper towel-lined baking sheet and pat dry. Allow to sit for another 15 minutes or so, until as dry as possible. 

While the potatoes are drying, add 2 tablespoons of the butter to a 10-inch cast-iron skillet. Heat on medium-high heat and add the sliced onion and 1 teaspoon of salt. Saute until soft and caramelized, about 12 minutes. Remove the onions from the pan and set aside. 

Whisk together 7 tablespoons of the butter and the roasted garlic, cornstarch, garlic powder, remaining 1/2 teaspoon salt, and black pepper in a large bowl. 

Toss the potatoes with the butter and garlic mixture until they are completely coated. 

Add the remaining 1 tablespoon of butter to the same cast-iron skillet. Swirl the butter to coat the bottom of the pan completely. 

Place one slice of potato in the center of you skillet, working in a circle, start adding more potato slices, slightly overlapping them until you have a full circle formed over the bottom of the pan.

Combine the Asiago and Parmesan cheeses. Sprinkle some of the cheese and some of the caramelized onion over the top of the potatoes.

Repeat with another circular layer of potatoes and then more cheese and onions. Continue until you have used all of your potatoes and cheese. Try to keep the layers as even as possible in thickness. 

Heat the skillet over medium-high heat for 5 minutes. Coat the top of the potatoes with nonstick cooking spray and place a piece of parchment paper or aluminum foil over the top so it completely covers the surface. Add another pan on top and weigh it down with beans, weights, or even bricks. 

Place the skillet on the lowest rack of the oven and bake for 25 minutes. 

Remove the top pan, weights, and foil from the potatoes. Return the skillet to the oven and cook for another 15 minutes on a rack close to the top. The tops of the potatoes should be golden brown in color and then potatoes should feel tender when pricked with a fork. 

Place the skillet on the stovetop one more time. Heat to medium-high heat and cook for about 2 minutes, gently shaking the pan to release the sides of the galette. 

Remove from the heat and allow to cool for about 5 minutes. Loosen the edges of the galette with a sharp knife and carefully flip the skillet over (think upside-down cake). Remove the skillet from the top of the potatoes.

Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.