Sour Cream and Cheddar Potato Galette | PC.ca

Sour Cream and Cheddar Potato Galette

A freshly baked sour cream and cheddar potato gallete on a cutting board with one corner sliced and ready to be served.

PC Butter Puff Pastry

Sour Cream and Cheddar Potato Galette

It’s hard to screw up a galette, which is why we love them for everything from dessert to dinner, o...

It’s hard to screw up a galette, which is why we love them for everything from dessert to dinner, or the holidays to an average Wednesday. We’ve gone the savoury route by packing all the flavours of a classically topped baked potato – sour cream, Cheddar, and fresh herbs – into a layer of crispy puff pastry for an easy yet impressive vegetarian main.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 1 hr 45 mins
  • Serves: 4
  • Dish Type: Canadian, American, French
  • Season: Fall, Winter, Spring, Summer
  • Course: Dinner
  • Main Ingredient: Potato
  • Amount Per Serving

  • Serving Size

    1/4 of galette

  • Sodium

    500 mg

  • Sugars

    2 g

  • Protein

    9 g

  • Calories

    380

  • Total Fat

    24 g

  • Dietary Fibre

    0 g

Sour Cream and Cheddar Potato Galette

A freshly baked sour cream and cheddar potato gallete on a cutting board with one corner sliced and ready to be served.

PC Butter Puff Pastry

  • Amount Per Serving

  • Serving Size

    1/4 of galette

  • Sodium

    500 mg

  • Sugars

    2 g

  • Protein

    9 g

  • Calories

    380

  • Total Fat

    24 g

  • Dietary Fibre

    0 g

How to make

Ingredients

  • 1sheet frozen PC® Butter Puff Pastry (half 450-g pkg), thawed but cold
  • 1/4 cup (60 mL)full-fat sour cream (14%)
  • 1/2 cup (125 mL)de cheddar fort, râpé
  • 1yellow-fleshed potato (about 150 g), peeled and cut into very thin rounds (about 1/8-inch/3 mm thick)
  • Halfsmall red onion, sliced 1/4-inch (5 mm) thick
  • 2 tsp (10 mL)olive oil
  • 1 tsp (5 mL)chopped fresh rosemary
  • 1/2 tsp (2 mL)each salt and black pepper

How to make

  • Step 1Unroll puff pastry onto baking sheet, leaving parchment underneath. Spread sour cream over top, leaving 2-inch (5 cm) border uncovered. Sprinkle cheese over top, leaving border uncovered. Set aside.
  • Step 2Toss together potato, red onion, oil, rosemary, salt, and pepper in large bowl. Alternating between potato and red onion, arrange in overlapping rows over top of cheese, leaving border uncovered. Refrigerate 15 minutes (this firms up the pastry to make it easier to handle).
  • Step 3While galette is chilling, preheat oven to 375ºF (190ºC).
  • Step 4Bring edges of dough up over filling, overlapping as needed and pinching edges together to seal as you go.
  • Step 5Bake until potatoes are fork-tender and pastry is crisp and golden, 45 to 50 minutes. Let cool on baking sheet 20 minutes. Cut into wedges.
  • Try this: Try this: Don’t have fresh rosemary? Use ¼ tsp (1 mL) dried rosemary or dried thyme, instead.

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