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Rosemary Potato Galette

Galette is the French term for a flat, round cake or tart, usually made with a crisp but tender and flaky pastry. This galette is assembled with layers of very thinly sliced potatoes drizzled with our Graisse de Canard Gold and butter and sprinkled with rosemary and thyme. It makes an elegant side dish for your favorite roast or steaks hot off the grill.


  • 2 pounds Yukon Gold potatoes
  • 4 tablespoons unsalted butter
  • 4 tablespoons Graisse de Canard Gold®
  • 1 1/2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon dried thyme
  • Salt and ground black pepper


  1. Peel the potatoes and slice them very thin. Melt the butter in a small pan and whisk in the Graisse de Canard Gold®.  Set aside.
  2. Add 2 tablespoons of the butter/duck fat mixture to a large, non-stick skillet. Swirl to coat the surface.  Arrange one-third of the potato slices in the skillet in a spiral, starting in the center and overlapping, so that the bottom of the skillet is covered. Drizzle 2 more tablespoons of the butter/duck fat mixture over the potatoes. Then sprinkle the potatoes with ½ teaspoon of the rosemary, ¼ teaspoon of the thyme, and salt and pepper.
  3. Repeat, making two more layers of potatoes, butter/duck fat mixture, and seasonings, pressing each layer down with a spatula.
  4. Place the skillet over medium-low heat and cook until the bottom of the galette is crisp and golden brown, about 45 minutes. Then invert the galette onto a flat plate and slip it back into the skillet. Continue cooking until the other side is golden, 10 to 15 minutes. Transfer the galette to a serving platter. Cut into wedges and serve warm.
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Classic French Stocks and Sauces