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 pastry with a crispy crust in this savory cheesy potato pie.
With all the flavours 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.
Crispy shallots, garlic, crumbled bacon and sour cream are sandwiched between layers of thinly sliced potatoes. Top it all off with fresh snipped chives and you have a cozy savory galette.
This meal comes together in no time. There's no need to fuss with fancy pastry. This rustic potato pie totally satisfies!
When I made this Gluten-Free Strawberry Rhubarb Galette and found the pastry so easy to work with, I knew it wouldn't be long until I made savoury galettes! Once you try this Potato Galette, try this Gluten-Free Spinach Artichoke Galette, too. Delicious!
How many will this serve?
I made this 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.
Let's talk about ingredients
pastry: you'll need to make a quick batch of gluten-free pastry (recipe below), or regular pastry (use my Never-Fail Pastry recipe) a few hours ahead (or the day before.)
potatoes: creamy yellow potatoes work well in this recipe as they maintain their shape when cooked and sliced. You'll cook them quickly in the microwave before adding them to the filling
shallots: you'll sauté these with garlic. Use onions if you don't have shallots on hand.
garlic: fresh is always best
bacon: use nitrate-free, hormone free. You could substitute crumbled sausage meat.
sour cream: just a little for extra creaminess
cheese: I used cheddar, but you could substitute your favourite cheese. Gruyére would be delicious.
egg: for an egg wash to brush on the pastry before baking. Mix on whisked egg with a tablespoon of water.
chives: for garnish. Use green onions if you don't have fresh chives.
Here are the details you'll need to make this Gluten-Free Potato Galette
Here's an overview. Complete instructions are in the recipe card below.
First, get the pastry made. 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 you're ready to make this totally comforting potato cheese pie, cook two slices of bacon, drain and crumble.
Sauté finely chopped shallots and garlic in a little oil.
Slice potatoes thinly and cook with a few tablespoons of water in the microwave until just fork tender. Remove and drain.
Grate the cheese.
Now you're ready to assemble! Roll out pastry to a 9-inch round. 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 dollops, 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 inch or two around the circle.
Brush the pastry with an egg wash and bake!
How to store Potato Galette
This galette is best eaten warm 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 cover with a piece of paper towel and gently reheat in the microwave.
Potato Galette with Bacon and Cheese
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
- 2 medium yellow potatoes
- 2 teaspoon olive oil, extra virgin, or avocado oil
- 2 tablespoon shallots, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon sour cream
- 2 oz. cheddar cheese, grated
- 2 teaspoon fresh chives, snipped
- 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.
- 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.