If you’ve ever dined at La Madeleine and fallen in love with their crispy potato galette, you’re not alone! This French-inspired potato patty has captured hearts with its perfect golden crust and tender interior. Unlike traditional hash browns, the La Madeleine potato galette offers a more sophisticated twist on the beloved potato patty.
Creating this restaurant-style dish at home is easier than you might think. With simple ingredients like shredded potatoes, fresh green onions, and Parmesan cheese, you can recreate that distinctive French flair right in your kitchen.
This homemade version brings together the best of both worlds – the familiar comfort of potato patties with the elegant touch of French cooking techniques. Get ready to impress your family with this deliciously crispy and flavorful potato galette!
What Does La Madeleine Potato Galette Taste Like?
The La Madeleine potato galette delivers a perfect harmony of textures and flavors that makes it absolutely irresistible. The exterior boasts a beautiful golden-brown crust that provides a satisfying crunch with every bite, while the interior remains tender and fluffy.
The flavor profile is wonderfully complex yet comforting. Fresh green onions add a mild, pleasant sharpness that brightens the entire dish, while the Parmesan cheese contributes a rich, nutty depth that elevates this beyond ordinary potato patties. The combination of garlic powder, onion powder, and a hint of smoked paprika creates layers of savory goodness.
What truly sets this potato galette apart is its versatility in taste pairings. It’s delicious on its own, fantastic with tangy Cava Yogurt Dill Dressing, or perfect as a base for breakfast dishes. The crispy edges contrast beautifully with the creamy center, creating a textural experience that keeps you coming back for more.
Ingredients Required for La Madeleine Potato Galette Recipe
Here’s the list of Ingredients you’ll need to make this La Madeleine Potato Galette
- 1½ cups shredded potatoes (fresh or pre-shredded)
- 4 green onions, finely chopped
- ⅓ to ½ cup shredded Parmesan cheese
- 2 large eggs
- Salt and black pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric (optional)
- 2 tablespoons vegetable oil
Kitchen Utensil You’ll Need
- Medium mixing bowl
- Small non-stick skillet or crepe pan
- Spatula (preferably silicone)
- Measuring cups and spoons
- Kitchen lid for covering pan
- Whisk or fork for beating eggs
Prep Time: 10 minutes
Cook Time: 8-10 minutes per galette
Total Time: 18-20 minutes
Servings: 2-3 individual galettes
Recipe for La Madeleine Potato Galette
Simply follow the steps given below to make your Copycat La Madeleine Potato Galette Recipe at home
1. Prepare the potato mixture
In a medium bowl, combine 1½ cups shredded potatoes with chopped green onions, salt, pepper, onion powder, garlic powder, smoked paprika, and turmeric if using.
2. Add Parmesan cheese
Mix in ⅓ to ½ cup shredded Parmesan cheese, adjusting the amount based on your preference for cheesiness.
3. Prepare eggs
In a separate small bowl, beat 2 eggs thoroughly. The eggs act as a binding agent, so ensure they’re well-mixed.
4. Combine ingredients
Add the beaten eggs to the potato mixture and stir until everything is well combined and holds together. If the mixture seems too dry, add one more beaten egg.
5. Heat the pan
Warm a small non-stick skillet over medium heat and add 2 tablespoons of vegetable oil, spreading it evenly across the surface.
6. Form the galette
Spoon the potato mixture into the pan, spreading it evenly to form a round patty. Press gently to compact.
7. First cooking phase
Reduce heat to medium-low, cover with a lid, and cook for 3-4 minutes until the potatoes are tender and steamed through.
8. Develop the crust
Remove the lid and continue cooking on medium-low heat until the bottom develops a golden-brown crust, about 3-4 minutes more.
9. Flip carefully
Using a spatula, carefully flip the galette. Add a little more oil if needed and cook the second side until golden and crispy, another 3-4 minutes.
10. Serve immediately
Transfer to a plate and serve hot while the crust is still crispy.
Some Tasty Ways To Customize and Serve This La Madeleine Potato Galette
1. Classic Breakfast Stack
We love layering a fried egg on top with crispy bacon strips. The runny yolk creates the most incredible sauce that soaks into the galette – pure breakfast perfection!
2. Mediterranean Twist
Top with a dollop of Greek yogurt, diced cucumber, cherry tomatoes, and fresh dill. We discovered this combination by accident one morning and now it’s our go-to light lunch.
3. Smoked Salmon Elegance
Transform it into a sophisticated brunch dish by adding smoked salmon, capers, and a sprinkle of fresh chives. The salty fish pairs beautifully with the crispy potatoes.
4. Avocado Toast Style
Mash ripe avocado with lime juice and sea salt, then spread it generously on top. We often add everything bagel seasoning for extra crunch and flavor.
5. Hearty Sandwich Base
Use the galette as a bun replacement for your favorite breakfast sandwich. We’ve made incredible combinations with ham, cheese, and arugula that beat any traditional breakfast sandwich.
6. Soup Companion
We’ve found these galettes are absolutely perfect alongside creamy soup or French onion soup. The crispy texture provides the ideal contrast to smooth, warm soups.
7. Salad Foundation
Place mixed greens on top with vinaigrette dressing. The warm, crispy galette makes the salad feel more substantial and satisfying – it’s become our favorite light dinner.
8. Sour Cream and Chives
This classic combination never fails us. The cool, tangy sour cream balances the rich, crispy potatoes perfectly, and fresh chives add that pop of color and mild onion flavor.
9. Apple Butter Surprise
This might sound unusual, but we tried it on a whim and were amazed! The sweet-tart apple butter creates an incredible sweet-savory combination that works especially well for weekend brunches.
10. Cheese Melt Variation
While the galette is still hot from the pan, we sometimes add extra shredded cheese on top and let it melt. Serve with fresh herbs and a side of hot sauce for those who like a little kick.
Some Tips on This La Madeleine Potato Galette Recipe
1. Squeeze out water from your potatoes
Pat them dry with paper towels. Wet potatoes make soggy galettes. You want them crispy!
2. Don’t skip the eggs
They help hold everything together. If your mix looks dry, add one more egg. It’s like glue for your potatoes.
3. Use a small pan
A big pan makes thin, hard-to-flip galettes. Small pans make thick, fluffy ones that taste better.
4. Keep heat on medium-low
High heat burns the outside before the inside cooks. Low and slow wins the race here.
5. Cover with a lid first
This steams the potatoes so they get soft inside. Then take the lid off to make them crispy.
6. Don’t flip too early
Wait until the bottom is golden brown. If you flip too soon, it will break apart.
7. Add more oil if needed
When you flip, the pan might be dry. A little more oil helps the second side get crispy too.
8. Fresh green onions taste best
They add a nice pop of flavor. Dried onions work but fresh ones are way better.
9. Try it with yogurt
Plain yogurt tastes amazing with this. The tangy flavor goes great with the crispy potatoes.
10. Make them small
Individual serving size galettes cook better than one big one. They’re easier to flip and look prettier too.
How to Store La Madeleine Potato Galette Properly
Store leftover potato galettes in the refrigerator for up to 3 days in an airtight container. For best results, reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness, or use a toaster oven at 350°F for 5-7 minutes.
La Madeleine Potato Galette Recipe
Ingredients
- 1½ cups shredded potatoes fresh or pre-shredded
- 4 green onions finely chopped
- ⅓ to ½ cup shredded Parmesan cheese
- 2 large eggs
- Salt and black pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric optional
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl, combine 1½ cups shredded potatoes with chopped green onions, salt, pepper, onion powder, garlic powder, smoked paprika, and turmeric if using.
- Mix in ⅓ to ½ cup shredded Parmesan cheese, adjusting the amount based on your preference for cheesiness.
- In a separate small bowl, beat 2 eggs thoroughly. The eggs act as a binding agent, so ensure they’re well-mixed.
- Add the beaten eggs to the potato mixture and stir until everything is well combined and holds together. If the mixture seems too dry, add one more beaten egg.
- Warm a small non-stick skillet over medium heat and add 2 tablespoons of vegetable oil, spreading it evenly across the surface.
- Spoon the potato mixture into the pan, spreading it evenly to form a round patty. Press gently to compact.
- Reduce heat to medium-low, cover with a lid, and cook for 3-4 minutes until the potatoes are tender and steamed through.
- Remove the lid and continue cooking on medium-low heat until the bottom develops a golden-brown crust, about 3-4 minutes more.
- Using a spatula, carefully flip the galette. Add a little more oil if needed and cook the second side until golden and crispy, another 3-4 minutes.
- Transfer to a plate and serve hot while the crust is still crispy.
Video
Notes
Common Queries on This La Madeleine Potato Galette Recipe
Here, we’ve got you covered with some common questions about the La Madeleine Potato Galette that people often ask.
Q: How to cook potato galette?
A: From our experience, the key to perfect potato galette is the two-stage cooking method. We start by steaming the mixture covered on medium-low heat for 3-4 minutes, then remove the lid to develop that golden crust. The secret is patience – don’t rush the crisping process, and always use enough oil to prevent sticking.
Q: What to serve with potato galette for dinner?
A: We’ve found that potato galette pairs beautifully with many dinner options! Our favorites include serving it alongside grilled chicken or fish, with a fresh green salad, or as part of a vegetarian dinner with roasted vegetables. We particularly love it with tangy plain yogurt, which adds a lovely contrast to the crispy texture.
Q: Where did the potato galette come from?
A: The potato galette has its roots in French cuisine, where “galette” simply means a flat, round cake. We’ve noticed that La Madeleine’s version draws inspiration from traditional French potato dishes, though it’s been adapted for American tastes. It’s similar to Swiss rösti or Jewish latkes, showing how potato patties are beloved across cultures.
Q: Can I make potato galette ahead of time?
A: While we always recommend serving these fresh for the best crispy texture, you can prepare the mixture up to 24 hours ahead and store it covered in the refrigerator. We’ve found that pre-made galettes can be reheated successfully in a skillet to restore some crispiness, though they’re never quite as perfect as fresh ones.
Q: Why is my potato galette falling apart?
A: In our testing, this usually happens when there’s not enough egg binding the mixture. We’ve learned that using two large eggs is crucial – if your eggs are small, don’t hesitate to add a third one. Also, make sure to press the mixture gently but firmly in the pan to help it hold together.
Q: Can I use different types of potatoes?
A: We’ve experimented with various potato types, and russet potatoes work best due to their high starch content. Yukon Gold potatoes also work well and give a slightly creamier texture. We don’t recommend red potatoes as they tend to be too waxy and don’t crisp up as nicely.
Q: How do I know when the galette is ready to flip?
A: From our experience, the galette is ready to flip when it jiggles as one piece when you gently shake the pan, and the edges start to look set. We always do the “peek test” – carefully lift one edge with a spatula to check for golden-brown color before attempting to flip.
Q: Can I make this recipe dairy-free?
A: Absolutely! We’ve successfully made this recipe by omitting the Parmesan cheese and adding extra seasonings like nutritional yeast for a cheesy flavor. The texture changes slightly, but it’s still delicious. You might need to add a bit more salt to compensate for the missing cheese.
Q: What’s the best pan size for this recipe?
A: We’ve found that a 6-8 inch non-stick skillet works perfectly for individual-sized galettes. If you want to make one large galette to share, a 10-inch pan works well, but you’ll need to increase the cooking time slightly. The key is using a pan that distributes heat evenly.
Q: Can I freeze potato galette?
A: Yes, we’ve had success freezing cooked galettes! Let them cool completely, then wrap individually in plastic wrap and freeze for up to 3 months. To reheat, we recommend thawing overnight in the refrigerator and then reheating in a skillet with a little oil to restore the crispiness.
This La Madeleine-inspired potato galette brings restaurant-quality flavor to your home kitchen with minimal effort and maximum satisfaction. The crispy exterior and tender interior, enhanced by Parmesan cheese and fresh herbs, make it perfect for breakfast, lunch, or dinner. Try serving it with plain yogurt for an authentic touch, or incorporate it into your favorite breakfast sandwich. Give this recipe a try and let us know how your homemade potato galette turned out – we’d love to hear about your delicious results!
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Delicious
Thanks for the recipe
Welcome John
Looks great for my morning meal
Surely it is