This rustic Potato Galette with Bacon and Cheese is comfort food at its best! Layers of potatoes, garlic, shallots, bacon, and cheese are baked in a tender, gluten-free almond flour pastry with a crispy golden crust in this savory cheesy potato pie.
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❓What is a galette?
A galette is simply a rustic pie. While a pie is baked in a pie pan, a galette is baked on a baking sheet. Instead of crimping the edges of the pie crust, you simply fold the pastry over the edges of the filling, leaving part of the fruit exposed.
❤️ Why you'll love this recipe
- An easy weeknight meal: With all the flavors of a loaded baked potato, this gluten-free Potato Galette with Bacon and Cheese is the simplest weeknight-style meal that will keep everyone happy.
- A gluten-free savory galette: Crispy shallots, garlic, crumbled bacon, and sour cream are sandwiched between layers of thinly sliced potatoes in a tender almond flour crust. Top it all off with freshly snipped chives for a flavor burst.
- Quick to make: With no need to fuss with a fancy pastry pie crust, this meal comes together in no time.
- Cozy comfort food: This rustic potato pie is totally satisfying!
You'll find several sweet gluten-free dessert galettes here on this site, like Puff Pastry Apple Cranberry Galette, Gluten-Free Strawberry Rhubarb Galette, and Blueberry Lemon Ginger Galette. Once you try this Potato Galette, try this Gluten-Free Spinach Artichoke Galette, too. Delicious!
🛒 Let's talk about ingredients
- pastry: You'll need to make a quick batch of gluten-free almond flour pastry (recipe below), or regular pastry (use my Never-Fail Pastry recipe) a few hours ahead (or the day before.) You could also use puff pastry (regular or gluten-free) if you'd like.
- potatoes: Creamy yellow potatoes work well in this recipe as they maintain their shape when cooked and sliced. You'll cook them quickly in a microwave before adding them to the filling.
- shallots: You'll sauté shallots with garlic. Use onions if you don't have shallots on hand.
- garlic: Using fresh garlic cloves gives the best flavor.
- bacon: I use nitrate-free, natural bacon. You could substitute crumbled sausage meat.
- sour cream: Use just a little for extra creaminess.
- cheese: I usually use cheddar cheese but feel free to substitute your favorite cheese. Gruyére cheese would also be a good choice.
- egg: Whisk an egg with a splash of water to make an egg wash to brush on the pastry before baking.
- chives: for garnish. Feel free to use green onions if you don't have fresh chives.
🔪 How to make bacon and cheese potato galette
Complete instructions are in the recipe card below.
- Prepare almond flour pastry. All you need is a food processor to whip this up in no time. Chill it in the fridge for 4 hours or even overnight. It will last for a few days in the fridge when tightly wrapped.
- Cook the bacon. When you're ready to make this totally comforting potato cheese pie, cook two slices of bacon, drain, and crumble.
- Sauté shallots and garlic. Sauté finely chopped shallots and garlic in a little oil.
- Cook the potatoes. Slice potatoes thinly and cook with a few tablespoons of water in the microwave until just fork-tender. Remove and drain.
- Grate the cheese.
- Put it all together: Now you're ready to assemble! Line a baking sheet with parchment paper and roll out the pastry to a 9-inch round on the sheet. Sprinkle a tablespoon or so of grated cheese in the center of the round, then begin layering.
- Add the filling: Leaving a 2-inch edge, start with half the potatoes, then half the shallots, garlic, and bacon, half the sour cream in small dollops, then repeat the layers. Top with remaining cheese.
- Fold the pastry: Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Use the parchment paper to help lift and support the pastry as you work your way around the circle. Repeat every inch or two around the circle.
- Bake: Brush the pastry with an egg wash and bake until the buttery crust is a deep golden brown color. Garnish with thinly sliced chives or green onions and a dollop of sour cream, if you'd like.
❓How many will this serve?
I make this galette recipe for two, but you can easily double the recipe as written and make a full-size galette that will feed four. In fact, I'd suggest doubling the pastry recipe as written below in the recipe card. You can freeze the remaining half for another day.
If you prefer not to use gluten-free pastry, use my recipe for Never Fail Pastry that you'll find in this recipe for Mini Spinach Artichoke Tarts.
🍽 What to serve with cheese and potato galette
Here's a list of possible side dishes that would complement a main dish of this almond flour savory potato galette with bacon and cheese:
Soup: A warm bowl of Butternut Squash Soup with Ginger and Orange, Creamy Mushroom Soup with Cauliflower, or Instant Pot Carrot Ginger Soup would all make a delicious accompaniment to this cheese and potato pie.
Salad: Add a fresh green salad, or this Kiwi Cucumber Salad with Walnuts and Mint or this simple Raw Carrot Salad with Honey Dijon Dressing to add extra veggies to your meal.
🕑 How to store Potato Galette
This galette is best eaten warm fresh from the oven. However, you can successfully reheat leftovers. Warm on a baking tray in the oven at 350° F. for a few minutes, or reheat in your air fryer.
If you reheat it in the microwave, cover it with a piece of paper towel and gently reheat. The crust will not be as crispy as it will when reheated in the oven or air fryer.
📖 Recipe
Potato Galette with Bacon and Cheese
Equipment
Ingredients
Gluten-Free Pastry (for one small galette, double the recipe for a full-sized galette to serve four)
- ½ cup almond flour
- ½ cup tapioca flour
- ¼ teaspoon salt
- ¼ cup butter, chilled and cubed
- ½ large egg
- ½ teaspoon honey
- a small amount of egg mixed with 1 tablespoon water, to brush on pastry before baking
Filling
- 2 slices bacon
- 2 medium yellow potatoes
- 2 teaspoons olive oil, extra virgin, or avocado oil
- 2 tablespoons shallots, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon sour cream
- 2 ounces cheddar cheese, grated
- 2 teaspoons fresh chives, snipped
Instructions
Gluten-Free Pastry
- Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.
- Add egg and honey and continue to pulse until dough comes together. Don't overprocess.
- Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 4 hours or overnight.
Filling
- Cook 2 slices of bacon, drain, pat with paper towel, and crumble.
- Sauté finely chopped shallots and garlic in 2 teaspoon oil. Set aside.
- Slice potatoes thinly and cook with a few tablespoons of water in the microwave until just fork tender. Remove and drain.
- Grate cheese.
- Roll out pastry to a 9-inch round on a sheet of parchment paper. Transfer the pastry and the parchment paper to a baking sheet. Sprinkle a tablespoon or so of grated cheese in the center of the round, then begin layering.
- Leaving a 2-inch edge, start with half the potatoes, then half the shallots, garlic and bacon, half the sour cream in small spoonfuls, then repeat the layers. Top with remaining cheese.
- Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Repeat every 2 inches around the circle.
- Brush the pastry with the egg wash. Bake at 375°F. for 20 minutes or until crust is deep golden brown. Remove from oven, sprinkle with fresh snipped chives and serve.
Notes
Nutrition
This recipe was originally published in 2020. It has been updated with extra information. The recipe remains the same.
📖 Recipe
Potato Galette with Bacon and Cheese
Equipment
Ingredients
Gluten-Free Pastry (for one small galette, double the recipe for a full-sized galette to serve four)
- ½ cup almond flour
- ½ cup tapioca flour
- ¼ teaspoon salt
- ¼ cup butter, chilled and cubed
- ½ large egg
- ½ teaspoon honey
- a small amount of egg mixed with 1 tablespoon water, to brush on pastry before baking
Filling
- 2 slices bacon
- 2 medium yellow potatoes
- 2 teaspoons olive oil, extra virgin, or avocado oil
- 2 tablespoons shallots, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon sour cream
- 2 ounces cheddar cheese, grated
- 2 teaspoons fresh chives, snipped
Instructions
Gluten-Free Pastry
- Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.
- Add egg and honey and continue to pulse until dough comes together. Don't overprocess.
- Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 4 hours or overnight.
Filling
- Cook 2 slices of bacon, drain, pat with paper towel, and crumble.
- Sauté finely chopped shallots and garlic in 2 teaspoon oil. Set aside.
- Slice potatoes thinly and cook with a few tablespoons of water in the microwave until just fork tender. Remove and drain.
- Grate cheese.
- Roll out pastry to a 9-inch round on a sheet of parchment paper. Transfer the pastry and the parchment paper to a baking sheet. Sprinkle a tablespoon or so of grated cheese in the center of the round, then begin layering.
- Leaving a 2-inch edge, start with half the potatoes, then half the shallots, garlic and bacon, half the sour cream in small spoonfuls, then repeat the layers. Top with remaining cheese.
- Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Repeat every 2 inches around the circle.
- Brush the pastry with the egg wash. Bake at 375°F. for 20 minutes or until crust is deep golden brown. Remove from oven, sprinkle with fresh snipped chives and serve.
Flavour & Savour
Thanks for your feedback! Great idea to use a combination of cheeses!
Dierdre
Wow! this is unbelievably good. Loved the filling! I used a combination of mozzarella and cheddar for extra cheesiness. Thank you.
LindaHearsey
Could I use a reg pie pastry for this? Always have some in my freezer.
Flavour & Savour
Absolutely, Linda! Enjoy!