Potato Galette recipe served on a plate, by Gypsy Kitchen
Sep 17 2026
Restaurants›Gypsy Kitchen›Potato Galette Recipe

Potato Galette Recipe

Inspired by Gypsy Kitchen
Time1h 30m
Serves4

Puff pastry, layered potato, preserved lemon, green chermoula, chicken sausage, herb salad

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Ingredients

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Puff Pastry

Potato Layer

Green Chermoula

Chicken Sausage

Herb Salad

Method

Puff Pastry Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Roll Out the Puff Pastry

    On a lightly floured surface, roll out the puff pastry sheets to fit your baking dish. Place one sheet in the dish and set aside the other.

Potato Layer Preparation

  1. 3

    Prepare the Potatoes

    Peel and thinly slice the Yukon Gold potatoes, about 1/8-inch thick.

  2. 4

    Season the Potatoes

    In a mixing bowl, combine the sliced potatoes with olive oil, salt, black pepper, and preserved lemon. Toss to coat evenly.

  3. 5

    Layer the Potatoes

    Arrange the seasoned potato slices evenly over the puff pastry in the baking dish, overlapping them slightly.

Green Chermoula Preparation

  1. 6

    Make the Chermoula

    In a food processor, combine parsley, cilantro, garlic, cumin seeds, paprika, lemon juice, olive oil, and salt. Blend until smooth. Adjust seasoning as necessary.

Chicken Sausage Cooking

  1. 7

    Cook the Sausage

    In a skillet over medium heat, cook the chicken sausages until browned and fully cooked, about 8-10 minutes. Slice them into bite-sized pieces.

Assembling the Galette

  1. 8

    Layer the Chicken Sausage

    Evenly distribute the sliced chicken sausage over the potato layer.

  2. 9

    Add Additional Puff Pastry

    Cover with the second sheet of puff pastry, sealing the edges by pinching them together. Cut a few slits in the top pastry to allow steam to escape.

  3. 10

    Bake the Galette

    Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the potatoes are tender.

Herb Salad Preparation

  1. 11

    Prepare the Salad

    In a mixing bowl, combine mixed salad greens, olive oil, lemon juice, salt, and black pepper. Toss gently to combine.

Serving

  1. 12

    Serve the Dish

    Once the galette is baked, let it cool slightly before slicing. Serve warm with the herb salad on the side and drizzle the green chermoula over the galette.

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