This potato galette is the kind of recipe that looks like it came out of a French bakery but is secretly just a few simple ingredients stacked on top of each other. Flaky puff pastry gets layered with melty gruyere, a garlicky leek and mushroom filling with a hidden spoonful of miso, and a spiral of thinly sliced potatoes on top. It bakes up golden, crispy and ridiculously good, and it’s one of those dishes that makes everyone at the table go quiet for the first few bites.

Understanding Your Components

1. Potatoes: Starchy potatoes like Yukon Gold or Russet are the best choice here. They soften beautifully in the oven and the edges crisp up while the centre turns tender. Slice them as thinly and evenly as you can (a mandoline makes this so much easier), because thick slices will stay firm while the pastry is already done. The thin spiral also gives the galette that gorgeous, bakery-style look.
2. Leek and Mushroom Filling: Leeks and mushrooms cooked slowly in butter and garlic become sweet, savoury and deeply flavourful. A splash of white wine deglazes the pan and adds a bit of acidity, then the miso paste goes in to boost the umami. You won’t taste “miso” as such, it just makes the mushrooms taste meatier and more complex. Cooking the mixture until the wine has completely evaporated keeps the filling from getting watery and making the pastry soggy.
3. Gruyere Cheese: Gruyere is nutty, slightly sweet and melts beautifully. Half goes underneath the mushroom filling and half goes on top of it, which means you get cheesy flavour throughout and a layer that helps protect the pastry from moisture. If you can’t find gruyere, a good aged Swiss or a mix of cheddar and parmesan will work.
4. Puff Pastry: Store-bought puff pastry makes this recipe easy. If one sheet isn’t big enough for a generous galette, patch a few sheets together by overlapping the edges and pressing them firmly to seal. The folded border holds everything in and bakes up into a crispy, golden frame. The egg wash is what gives it that glossy, deep golden finish.

Tips!

Slice the Potatoes Thinly and Evenly: Aim for slices about 2-3mm thick. Uneven slices cook at different speeds, so some will be crispy while others are still firm. A mandoline or a very sharp knife is worth using here.

Cool the Filling Completely: Don’t skip chilling the mushroom mixture in the fridge. Warm filling melts the butter in the puff pastry and makes the base soft and greasy instead of flaky.

Cook Out the Moisture: Keep cooking the mushrooms and leeks until the wine has fully evaporated and the pan is mostly dry. Any leftover liquid will leak into the pastry while it bakes.

Leave a Clear Border: Keep a 4cm border of bare pastry around the edge when adding the cheese and filling. This is what you’ll fold over to create the rim, and overfilling will make it impossible to seal.

Overlap the Potatoes in a Spiral: Start from the outside edge and work inward, overlapping each slice slightly. The overlap helps them cook evenly and gives you that classic galette look.

Season Between Layers: Potatoes need plenty of salt. A light sprinkle of salt and pepper over the potato slices before baking makes a big difference to the final flavour.

Egg Wash the Border: Brush the folded pastry border generously (and lightly brush the potatoes if you like) for a deep golden, shiny finish.

Rest Before Slicing: Let the galette cool for 10-15 minutes before cutting. This lets the cheese and filling set so you get clean slices instead of a collapsing pile.

Storage and Reheating Guide

• Cooked Mushroom Filling Storage: Store the cooled filling in an airtight container in the refrigerator for up to 3 days
• Baked Galette Storage: Cover and refrigerate leftovers for up to 3 days
• Reheating: Reheat slices in a 180°C/350°F oven for 10-15 minutes until warmed through and the pastry crisps back up. An air fryer at 160°C/320°F for 5-6 minutes also works well. Avoid the microwave, which makes the pastry soft.
• Freezing: Freeze the baked and cooled galette (whole or in slices) wrapped tightly for up to 1 month. Reheat from frozen in the oven, covering loosely with foil if the top browns too quickly.
• Serving Tip: Serve warm or at room temperature with a simple rocket salad for a fresh, peppery contrast

Make Ahead Tips:

• Filling Ahead: Cook the leek and mushroom mixture up to 3 days ahead and keep it refrigerated. It needs to be cold before assembly anyway.
• Patch the Pastry Early: Join your puff pastry sheets into one large circle and keep it chilled on a lined baking tray for a few hours before assembling
• Slice Potatoes Last: Potatoes brown quickly once sliced, so slice them right before assembling. If you need to prep a little earlier, keep them submerged in cold water and pat completely dry before layering.
• Assemble and Chill: Build the whole galette on a lined tray, cover and refrigerate for up to 2 hours before baking. Add the egg wash just before it goes in the oven.
• Bake Ahead for Gatherings: Bake the galette earlier in the day and reheat in a hot oven for 10 minutes before serving to bring back that crisp pastry

Ingredients

4 medium starchy potatoes (Yukon Gold or Russet), thinly sliced
1 leek, white and light green parts, halved and thinly sliced
250g cremini or button mushrooms, thinly sliced
2 tbsp butter, cubed
2 garlic cloves, minced
3-4 sprigs of thyme
1/3 cup white wine
1 tbsp miso paste
2 puff pastry sheets
1 cup gruyere cheese, grated
1 egg, for egg wash

Method – How to make Potato Galette

1. In a pan with a drizzle of olive oil over medium heat, add in the leeks, butter, garlic and mushrooms. Cook until the leeks and mushrooms are softened.
2. Add in the white wine to deglaze, then add the miso, mix well to dissolve the miso. Continue cooking until the white has evaporated. Season with salt and pepper. Transfer to a plate to cool completely in the fridge.
3. Pre-heat the oven to 180C/350F.
4. I patched a few sheets of puff pastry to create a bigger circle. Place 1/2 cup of gruyere cheese on the puff pastry circle, leaving a 4cm border. Top with the cooled mushroom mixture, spread the mixture evenly and maintain the border. Top with the remaining cheese. Carefully place the slices of potato in a spiral pattern on top of the mushroom and cheese layers.
5. Fold the puff pastry border over and brush with egg wash. Bake for ~1 hour or until the potatoes are soft, golden and the pastry is also golden brown. Let the galette slightly cool before serving