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We’ve never met a potato recipe we didn’t like. So when recipe developer Erin McDowell unveiled this glorious potato galette (yep, it’s a literal potato pie) for us, we positively swooned.
“This is something I make for brunch on the weekends, or even dinner,” McDowell tells us. “The potatoes are sliced really thin, so this is a good time to break out the mandoline if you have one—even if you’re scared of it—because the thinness is important.” If you don’t have a mandoline, no worries; just use the sharpest knife you have available.
“As you layer the slices in the pan, every layer gets sprinkled with Parmesan cheese,” she continues. “The Parm and natural starch of the potatoes help to adhere everything together, making it easy to slice. And because of all that buttah, when you unmold it, it pops right out of the pan. Then you can top it with crème fraîche and basically treat it like a giant potato pancake.”
Say no more. We’re coming over for brunch.
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