Name: Crispy Saucisson and Potato Galette with Rosemary
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 200 g saucisson (cured, thinly sliced); 750 g potatoes (such as Yukon Gold or Russet, peeled and thinly sliced); 2 tbsp fresh rosemary (finely chopped); 3 pcs garlic (cloves, minced); 50 g butter (melted); 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper (freshly ground)

A golden-brown, rustic galette showcases flaky pastry filled with crispy-rolled saucisson slices and tender potato rounds, topped with fragrant rosemary sprigs and glistening with a light oil.

Prep: 20 min • Cook: 40 min. This exquisite Crispy Saucisson and Potato Galette with Rosemary is a rustic yet elegant French dish, featuring layers of thinly sliced potatoes beautifully intertwined with savory slices of saucisson, aromatic fresh rosemary, and a hint of garlic, all baked to a golden, irresistible crisp. It’s a comforting and hearty option, perfect as an impressive appetizer or a delightful side.

Preparation time: 20 min
Cooking time: 40 min
Total time: 1 hr
Servings: 8

Instructions

Preparation

1Preheat your oven to 200°C (400°F). Lightly grease a 9-inch pie dish or oven-safe skillet with a little olive oil.
2In a large bowl, combine the thinly sliced potatoes with the melted butter, olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Toss gently to ensure all potato slices are evenly coated.

Assembly and Baking

1Arrange a single layer of potato slices in the prepared dish, slightly overlapping them to form a base.
2Evenly distribute a layer of thinly sliced saucisson over the potatoes.
3Continue layering potatoes and saucisson until all ingredients are used, finishing with a layer of potatoes on top.
4Cover the dish with foil and bake for 25 minutes. This steaming helps to cook the potatoes through.
5Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.

Serving

1Let the galette rest for 5 minutes before slicing and serving. This allows it to set and makes for cleaner cuts.

Instructions

Preparation

1Preheat your oven to 200°C (400°F). Lightly grease a 9-inch pie dish or oven-safe skillet with a little olive oil.
2In a large bowl, combine the thinly sliced potatoes with the melted butter, olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Toss gently to ensure all potato slices are evenly coated.

Assembly and Baking

1Arrange a single layer of potato slices in the prepared dish, slightly overlapping them to form a base.
2Evenly distribute a layer of thinly sliced saucisson over the potatoes.
3Continue layering potatoes and saucisson until all ingredients are used, finishing with a layer of potatoes on top.
4Cover the dish with foil and bake for 25 minutes. This steaming helps to cook the potatoes through.
5Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.

Serving

1Let the galette rest for 5 minutes before slicing and serving. This allows it to set and makes for cleaner cuts.

Nutrition Information

Calories: 451 kcal
Protein: 15 g
Fat: 30 g
Carbs: 31 g

Nutrient	Per serving
Calories	451 kcal
Protein	15 g
Fat	30 g
Carbs	31 g

Tips

Use a mandoline slicer for uniform potato slices; this ensures even cooking and a beautiful presenta
If the top browns too quickly, loosely tent with foil to prevent burning while the potatoes finish c
Serve this galette with a simple green salad dressed with a vinaigrette to balance the richness.