Gruyère & Thyme Potato Galette: Crispy, Cheesy, Pure Potato Magic
Imagine golden, paper-thin potato slices layered like shingles, edges caramelized to a crisp, with pockets of nutty melted Gruyère and the gentle perfume of fresh thyme. This Gruyère & Thyme Potato Galette is the elegant French cousin of hash browns — stunning enough for a dinner party, easy enough for a cozy weeknight.
The secret to that perfect shatter-crisp texture? Ultra-thin, uniform potato slices that cook evenly and stack beautifully. A quick spin with the Geedel Rotary Cheese Grater (slicing blade) turns mountains of potatoes into delicate rounds in seconds — no mandoline tears, no uneven chunks, just pure potato perfection.
🧀Ingredients (Serves 4–6 as a side)
1.5 lbs Yukon Gold or russet potatoes (about 4 medium)
1⅓ cups shredded Gruyère cheese
3 tbsp unsalted butter, melted
2 tsp fresh thyme leaves (or ¾ tsp dried)
1 garlic clove, finely minced
Sea salt & freshly cracked black pepper
Optional: a pinch of nutmeg or cayenne for warmth
🥣Step-by-Step: Galette in 4 Moves
1. Slice Potatoes Like a Dream
Peel potatoes (or leave skin on for rustic charm). Using the Geedel vegetable chopper’s slicing blade, crank out whisper-thin rounds straight into a bowl of cold water to prevent browning. Pat completely dry — this is the key to crispness.
2. Season the Layers
Toss dried slices with melted butter, minced garlic, thyme, a generous pinch of salt, pepper, and half the shredded Gruyère.
3. Build the Galette
In a 10-inch oven-safe skillet (cast iron is perfect), swirl a little butter. Arrange potato slices in overlapping circles, starting from the outside and working in. Sprinkle remaining cheese between every few layers. Press down firmly — the tighter the stack, the better it holds together.
4. Crisp & Flip (or Broil)
Cook on medium-low stovetop until the bottom is deep golden (peek with a spatula). Slide onto a plate, invert back into the pan (or simply broil the top for 3–4 minutes). Let rest a moment, then slice into wedges.
🔥 Tips & Twists
Extra Crispy → Finish under the broiler for a lacquered top.
Make-Ahead → Assemble in the skillet, cover, and refrigerate up to 6 hours. Cook when ready.
Herb Swap → Rosemary or sage works beautifully.
Protein Boost → Tuck in thin slices of prosciutto between layers.
Gluten-Free → Naturally gluten-free!
🥔Conclusion: The Side Dish That Steals the Show
This Gruyère & Thyme Potato Galette delivers drama and comfort in every crispy, cheesy bite — simple ingredients, restaurant-level results. With the vegetable slicer, those perfect potato slices happen in seconds, so you spend less time prepping and more time enjoying.
