Buttery Crisp Potato Cake


One Taste

Published by Provecho Press

This image courtesy of

Brittany is a region in the northwest corner of France with chilly sea weather, so potatoes and other hearty foods are extremely popular there. The local potatoes are buttery yellow, but any potato will do for this recipe; even sweet potatoes would be excellent. This dish, galette de pommes de terre, not only looks especially pretty but also is a good way to use up leftover potatoes. It is simple to make, and the potato mixture can be prepared ahead of time. Serve this light golden brown cake with an artichoke or steamed vegetables and mustard.

NotesMind Refresher: Serve with loving kindness.


Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationkosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbrunch, dinner


Taste and Texturebuttery, crisp, rich, salty


  • 5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked
  • 2 cups (300 g) all-purpose flour
  • 1 cup (8 ounces or 250 g) butter, melted
  • 1½ teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk, beaten


  1. Preheat oven to 425°F (200°C).

  2. Mash potatoes in a medium bowl with a fork to make about 4 cups.

  3. Mix in flour, butter, salt, and pepper.

  4. On an ungreased cookie sheet, shape potato mixture into a 9-inch (22.5-cm) circle, ½ inch (1.2 cm) thick.

  5. Brush egg yolk on top (the egg makes a brown glaze), using a brush or your fingertips.

  6. Bake 35-40 minutes or until golden brown and firm to touch.

  7. Transfer to a serving plate and cut into wedges at the table.


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