Simple Potato and Gruyere Galette

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I generally take my galettes sweet, but sometimes I cannot resist a savory version like this Simple Potato and Gruyere Galette. It is made a wheat crust that pairs so well with the yellow potatoes and gruyere. Plus, this has potatoes, so can it be anything but right?? I used this for a light meal, but it could also be a side dish or even breakfast.

Simple Potato and Gruyere Galette

What exactly is a galette? Great question. It is the easy-going cousin of a traditional pie. Most people call the rustic. I love them as they are just so simple to put together. You can make them sweet, or savory. The possibilities for fillings are endless. Here is the rundown of how they work:

  • Roll out pie dough into a large circle, about 18-20 inches. It can be smaller as well, just depends on the finished size of your galette.
  • Fill the middle section of the dough with your filling. Make sure and leave at least 1 1/2-2 inches around edges unfilled.
  • Fold the edges over, working in 2-4 inch sections. Pleat as you work your way around the circle.
  • Egg wash the edges.
  • Bake until the filling is cooked and edges are a beautiful, golden brown. That’s it!
woman cutting a Simple Potato and Gruyere Galette

For this one, I wasn’t sure exactly what I wanted, so I made it up as I went. I started with a whole wheat crust– my favorite. I wrote all about it in this pie dough tutorial post. I then spread a mixture of cream cheese, grated gruyere, za’atar seasoning, salt, and pepper. I added a thin layer of caramelized onions, then topped with sliced yellow potatoes. It was all so good together!

Prepping the Whole Wheat Pie Dough

So, let me explain with photos. Start by rolling out your chilled pie dough. Mine was right about 20 inches round. Place on a parchment-lined baking sheet. It doesn’t have to be lined with parchment, but it makes cleanup so much easier! Move the baking sheet to the fridge while you prep the rest.

woman rolling a whole wheat pie crust into a circle

Caramelizing the Onions

I didn’t grab any photos of the onions sautéing, but let me explain. Slice about 2 cups of onions thinly. Heat a saute pan over medium heat. I used a nonstick pan, but use whatever you prefer. Once it is heated, add you olive oil and heat the oil. This will only take a few seconds. Add your onions. Stir the occasionally until they are caramelized. This should take at least 10 minutes.

Mixing the Filling

While the onions are caramelizing, let’s start on the filling. It is really easy to make and so delicious! Add your cream cheese, grated gruyere, za’atar seasoning, salt, and pepper to the bowl. Mix well.

woman mixing cream cheese gruyere filling in a small clear glass bowl with a fork

Spread over the middle section of the rolled pie dough. Make sure and leave at least 1 1/2-2 inches without filling around the edges. This is what you will use to fold over and hold all the filling in.

woman spreading cream cheese gruyere filling over a pie crust for a savory galette

Putting It All Together

Now we have the pie dough rolled out, let’s slather on the filling. Then, top the filling with the wonderful caramelized onions.

woman adding caramelized onions to the top of a gruyere filling for a savory galette

In the last step, slice your potatoes into 1/8 inch slices. I used yellow potatoes as they are my favorite, but you can use whatever type you prefer. Layer them over the onions in a concentric circle until you have covered the center with potatoes.

woman layering yellow potatoes over gruyere filling for savory galette

Now, fold up the edges, about 2-4 inches at a time and pleat and fold all the way around. Brush the edges with egg wash. Spritz or brush the layered potatoes with olive oil or butter, I used olive oil. Then sprinkle generously with salt and pepper. Now it is ready, get this thing into the oven!

woman folding edges of a savory galette
woman brushing the edges of a galette with egg wash for a savory galette

The Finished Simple Potato and Gruyere Galette

Bake the galette until the potatoes are tender and the crust golden brown. I drizzled with a little more olive oil after baking, but only just a touch.

Simple Potato and Gruyere Galette on parchment paper

It can be served right away, but it cuts better if you let it cool for about 5-10 minutes. Then carefully cut into your Simple Potato and Gruyere Galette.

woman cutting a Simple Potato and Gruyere Galette in sections for serving

You can add other spices if you prefer other than the za’atar, but if you haven’t tried it yet, I recommend it. It really is so good with potatoes!

woman grabbing a section of a Simple Potato and Gruyere Galette

More Galette Options

I love pies of any sort, but especially galettes. This simple Potato and Gruyere Galette is incredible, but let me share a few other options you might like as well!

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Potato and Gruyere Galette

Potato and Gruyere Galette
Course Main Course
Cuisine American
Keyword potato galette, potato gruyere galette, savory galette
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Amy- A Red Spatula


  • 1/2 recipe pie dough, chilled and ready to go I included the recipe I love, but you can also buy one premade! When I say 1/2 recipe, I am referring to just one layer of pie dough. My recipe makes enough for the top and bottom crust, you will only need one.
  • 2 cups onions, thinkly slice
  • 2 tablespoons olive oil plus more more drizzling on the potatoes before and after baking
  • 1 teaspoon minced garlic
  • 4 ounces softened cream cheese
  • 1 cup grated gruyere
  • 1 teaspoon za'atar seasoning
  • 1/2 teaspoon salt plus more for sprinkling on the potatoes before baking
  • cracked black pepper
  • 3-6 medium-size potatoes I used yellow, as they are my favorite, use whatever potato you prefer.
  • 1 egg
  • 2 tablespoons milk


  • Remember to read instructions all the way through before beginning.
    Roll pie dough into an 18-20 inch circle. Don't worry about perfection here, galettes are supposed to be "rustic", meaning they do not need to be perfect.
    Place pie circle on a parchment-lined baking sheet. It will hang over a touch, but don't worry, it will get folded over the filling.
    Move the pie dough to the fridge while you work on the rest.
    Heat a small pan over medium heat. Add the olive oil and heat. Then add in your onions and reduce heat to low. Cook the onions for at least 10 minutes, stirring occasionally, until the onions are caramelized.
    While it is cooking, mix the cream cheese, gruyere, za'atar, and salt in a small bowl. Once it is combined, remove the pie dough from the fridge.
    Preheat the oven to 375 degrees while you finish putting together the galette.
    In a small bowl, mix the egg and milk for the egg wash. Set aside.
    Spread the filling in the middle of the pie dough circle, leaving about 1 1/2-2 inches all the way around without filling.
    Add the caramelized onions on top of the filling. Spread evenly.
    Slice your potatoes about 1/8 inch thick and layer them on top of the onions all the way around. Fold up edges on the galette. Working in about 2-4 inch sections, fold each section in, pleating as you go. Gently press to ensure it stays in place.
    Brush the edges with egg wash.
    Drizzle lightly or brush olive oil over the potatoes. Sprinkle with salt and black pepper.
    Place in oven and bake until the potatoes are tender and the crust a golden brown.
    Remove from the oven. Allow to cool slightly, I like to wait about 5-10 minutes before cutting.
    This is amazing eaten right away, but you if you don't eat it all the day of, it will store well in the fridge in an airtight container for up to 3 days!
    Now, sit back and enjoy. You deserve it.
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The Best Partial Wheat Pie Dough

This is a recipe adapted from Kate Mc Dermott's recipe from her book Art Of Pie
Course Dessert
Cuisine American
Keyword best pie dough recipe, flaky pie dough, wheat pie dough
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Amy- A Red Spatula


  • 1 1/2 cup all-purpose flour plus more for rolling
  • 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
  • 1/2 teaspoon salt
  • 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
  • 1/2 cup ice water- plus 1-3 tablespoons as needed.


  • Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs.
    Now, it is time for the water. Add in 1/2 cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again.
    Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge.
    It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using.
    Now, it is ready to go! choose your favorite recipe and get to it!

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