Name: Potato Galette Cheesy Pommes Anna Comfort Food Recipes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 4 large russet potatoes, peeled and thinly sliced; 4 tbsp unsalted butter, melted; 1 cup shredded Gruyère or cheddar cheese; 2 tbsp olive oil; Salt and freshly ground black pepper; Fresh thyme leaves (optional, for garnish)

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Potato galette, or cheesy Pommes Anna as I like to call it, is the kind of dish that makes you forget about all the chaos of the day. Layers of thinly sliced potatoes, butter, and a generous helping of cheese bake into something golden and cozy. When it comes out of the oven, crisp on the outside and soft on the inside, it feels like the sort of food you want to eat while sitting by the window watching the world go by. I’ve always thought of recipes like this as true comfort food recipes, the ones that wrap around you like a warm blanket. You don’t need a long list of ingredients or some complicated process, just a few simple steps and a little patience. It’s the kind of cooking that gives back more than what you put in, and I find that reassuring. If you’ve been curious about healthy comfort food recipes or want to see how comfort recipes can fit into everyday life, this one is for you. Some nights I crave those Crockpot Comfort Food Recipes, other nights it’s comfort food recipes dinners that get me through. But there’s something about potatoes layered with cheese that feels universal. Even if you’ve ever looked at Japanese comfort food or searched for comfort chicken recipes, this dish still stands tall. It belongs on the table, in the heart of anyone who loves food that tastes like home.

1) Key Takeaways
2) Easy Potato Galette Cheesy Pommes Anna Recipe
3) Ingredients for Potato Galette Cheesy Pommes Anna
4) How to Make Potato Galette Cheesy Pommes Anna
5) Tips for Making Potato Galette Cheesy Pommes Anna
6) Making Potato Galette Cheesy Pommes Anna Ahead of Time
7) Storing Leftover Potato Galette Cheesy Pommes Anna
8) Try these Side Dish recipes next!
9) Potato Galette Cheesy Pommes Anna Recipe
10) Nutrition

1) Key Takeaways

This recipe builds layers of thin potato slices with cheese and butter.
It bakes into a crisp golden crust with a soft tender center.
It makes a perfect comfort food recipe that fits weekday or holiday meals.
It requires simple ingredients and no special tools.

2) Easy Potato Galette Cheesy Pommes Anna Recipe

I love calling this dish my weeknight hero. Potato galette, or cheesy Pommes Anna, always comes through when I need something filling that still feels special. We’re not talking about hours in the kitchen here, just careful layering and a bit of patience with the oven. The result looks like you worked harder than you did, which is always a win in my book. When people ask how long it took, I just smile and shrug.

This recipe lands in that group we often call comfort food recipes. I don’t need to dress it up, it’s already dressed in golden crisp edges. That first slice has layers that fan out like cards in your hand, and they taste rich but familiar. We’re not inventing anything new, just leaning into what already works. And potatoes plus cheese always work.

Sometimes I crave soups or stews, other times pasta, but this potato galette gives me the same kind of comfort. It sits well on the table next to roast chicken or even as the star on a quiet night. It’s proof that side dishes can steal the show when done right.

3) Ingredients for Potato Galette Cheesy Pommes Anna

Russet Potatoes I peel and slice them thin, almost paper thin. The thinner the slice, the better the stack holds together once baked. These potatoes turn crisp outside and tender inside, which is exactly what I want here.

Unsalted Butter Melted butter works its way between the layers. It adds flavor but also helps those slices brown into that deep golden shade we all chase. If you’re tempted to cut the butter, just know you’ll miss that richness.

Cheese Gruyère feels fancy, cheddar feels homely. Either works. I like the nutty pull of Gruyère, but sharp cheddar brings its own charm. Use what you have, and don’t be stingy.

Olive Oil A little olive oil mixed with butter helps prevent burning and gives the bottom a firmer crispness. It’s a small touch that makes a big difference in texture.

Salt and Pepper This dish may look indulgent but seasoning still matters. A sprinkle between layers makes the potatoes taste alive instead of flat. Freshly ground pepper gives it a gentle kick.

Fresh Thyme Optional but lovely. Thyme gives a subtle herbal lift. I scatter some on top once baked, and it looks like I planned the garnish even when I didn’t.

4) How to Make Potato Galette Cheesy Pommes Anna

Step 1 Preheat the oven to 400°F. Brush a heavy skillet or oven dish with butter and oil. This step keeps everything from sticking later, and it lays the groundwork for that golden crust.

Step 2 Start layering the potatoes. Overlap them slightly, like roof shingles. Brush with butter, add cheese, then season. Keep repeating until you run out of slices or patience. Don’t stress over perfection; uneven layers still bake beautifully.

Step 3 Once layered, press down gently with a spatula. This helps them stick together and makes the galette cut cleaner when it’s done. Place the skillet over medium heat for a few minutes to crisp the bottom before moving it to the oven.

Step 4 Bake uncovered for about 45 to 50 minutes. You’re looking for a top that’s golden brown and edges that feel crisp. The smell in the kitchen will tell you when it’s close, but the fork test never lies.

Step 5 Let the dish rest for five minutes before cutting. If you try too early, it may fall apart. Those minutes give the potatoes a chance to settle into place, so the wedges come out neat.

5) Tips for Making Potato Galette Cheesy Pommes Anna

I’ve learned not to rush the slicing. A sharp knife or mandoline makes the job easier, but the key is keeping the thickness even. If some slices are thick and others thin, the layers don’t cook at the same rate.

Cheese choice changes the mood of the dish. I once tried mixing mozzarella with Parmesan, and it worked surprisingly well. Don’t be afraid to experiment with what’s in the fridge. Comfort recipes like this forgive small swaps.

If the top browns too quickly, cover it loosely with foil. I’ve done this more than once, and it saves the galette without losing the crisp base. Cooking is flexible, and potatoes are patient, so trust the process.

6) Making Potato Galette Cheesy Pommes Anna Ahead of Time

Sometimes I plan ahead, sometimes I don’t. The good news is this dish lets me do both. If I want to prepare it early, I slice the potatoes and keep them in cold water so they don’t brown. I drain and dry them before layering later.

I’ve also baked it halfway, then cooled it and finished baking just before serving. That trick works well if I’m expecting guests and want less chaos in the kitchen. Comfort food recipes don’t need stress built into them.

If you’re short on time, just layer it in the skillet, cover it, and keep it in the fridge. When you’re ready, bake as usual, maybe adding a few extra minutes since the potatoes start cold.

7) Storing Leftover Potato Galette Cheesy Pommes Anna

I rarely end up with leftovers, but when I do, I wrap slices in foil and keep them in the fridge. They last up to three days. Reheating in the oven brings back the crisp edges, which the microwave just can’t do.

For lunch the next day, I’ve even tossed a slice into a skillet with a fried egg. That combination feels like something out of a diner menu, only better since it comes from my kitchen. Comfort food recipes stretch in more ways than one.

If you want to freeze it, cut into wedges first and wrap them tight. The texture changes a little, but once reheated in the oven, it’s still plenty good.

8) Try these Side Dish recipes next!

9) Potato Galette Cheesy Pommes Anna Recipe