• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Disclaimer
  • everyday recipes from simple to sophisticated
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Privacy Policy
  • Recipe Index
  • Recipe Removed
  • Subscribe
  • Web Story Carousel
  • Web Story Explorer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Christmas
  • Holiday Side Dishes
  • Recipe Index
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Vegetables

    Best Grated Potato Galette à la Julia Child Recipe

    By Chula King · July 26, 2021 · Updated October 28, 2023 3 Comments

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Grated Potato Galettes a la Julia Child

    Julia Child’s Grated Potato Galette is a simple, but elegant dish to serve for any occasion. Think of hash browns on steroids! The Grated Potato Galette from Julia Child’s The Way to Cook is cooked to golden brown perfection. It is not only absolutely delicious, but also easy to make with a minimum of ingredients.

    Julia Child's Grated Potato Galette

    The Way to Cook is an incredible cookbook that has never failed to produce exceptional results. The Grated Potato Galettes are no exception.

    Jump to:
    • Ingredients – Here’s What You’ll Need for this Grated Potato Galette
    • Preparing the Potatoes
    • Making Clarified Butter
    • Making the Grated Potato Galette
    • Frequently Asked Questions
    • Recipe

    Ingredients – Here’s What You’ll Need for this Grated Potato Galette

    I used the following four simple ingredients for this amazing dish: Baking or russet potatoes, clarified butter, Kosher salt and black pepper. I could have also used olive oil in place of the clarified butter.

    Ingredients for Potato Galette

    Preparing the Potatoes

    It is imperative that baking or russet potatoes be used in this recipe. The reason is that the starch in the baking potatoes serves to hold the dish together.

    It’s also important that the potatoes be cooked ahead of time and allowed to cool to ensure proper grating.

    Therefore, before I left for work this morning, I steamed two large baking potatoes for about 20 minutes until they were slightly underdone. Then, I refrigerated the potatoes until I was ready to grate them.

    Steaming large baking potatoes.

    Making Clarified Butter

    I also made the clarified butter ahead of time. Clarified butter is pure butterfat–butter with the milk solids and water removed. Therefore, the trick in making clarified butter is removing the milk solids and water!

    When I make clarified butter, sometimes the milk solids float on the top of the clarified butter, sometimes they sink to the bottom and sometimes they do both.

    In the past, I made clarified butter in the microwave. However, one time when the butter basically exploded in the microwave, I decided to use the stovetop method. I wish I had taken a picture of this disaster to show you!

    Anyway, I started by melting a stick of unsalted butter in a small saucepan over medium low heat without stirring. Once the butter was melted, I removed the pan from the stove and let the butter sit undisturbed for about 5 minutes. This allowed the milk solids separate from the pure butter.

    After 5 minutes, all of the milk solids had settled on the bottom of the saucepan. Therefore, I carefully poured the pure butter into a small measuring cup.

    Pouring Clarified Butter into measuring cup.

    Making the Grated Potato Galette

    1. I started by peeling the cold potatoes. Then, I grated the potatoes using the large holes in a box grater.
    Grating potatoes with box grater.
    1. After that, I placed the grated potatoes in a large bowl. Next, I tossed them with a half teaspoon of Kosher salt and a quarter teaspoon of freshly ground black pepper.
    Tossing potatoes with salt and pepper
    1. When it was time to start cooking, I added half of the clarified butter to a 10-inch nonstick skillet. Then, I heated the butter over moderate heat or medium heat for several minutes.
    Adding clarified butter to skillet.
    1. When the butter was hot, I added the grated potatoes and pressed them lightly to form a compacted disk.

    I cooked the potatoes over medium heat for about 13 minutes until they were golden brown and crispy on the bottom.

    Pressing Potatoes in skillet.
    1. Then, I carefully flipped the galette onto a plate and added the rest of the clarified butter to the skillet. I could have also used a baking sheet here.

    After that, I slid the galette back into the skillet to cook the other side.

    Sliding half cooked galette back into skillet.

    After another 13 minutes or so, the underside of the galette was perfectly browned and crispy.

    I turned the galette onto a cutting board and sprinkled it with chopped fresh chives.

    Grated Potato galette on cutting board

    The Grated Potato Galette à la Julia Child was a perfect – buttery crispy on the outside and creamy on the inside. 

    Sometimes, I make individual galettes rather than a large galette. Also, sometimes, I add a dollop of sour cream on top of the galette. Double Yum!

    Serving the Grated Potato Galette
    Individual grated potato galettes

    Frequently Asked Questions

    What is a galette?

    A galette (pronounced guh-let) is a rustic, free-form tart made generally made with a single layer of crust. Once the filling is added, the crust is folded up around the sides of the filling. This grated potato galette is made without crust.

    Can Yukon gold or red potatoes be used in place of the russet potatoes?

    This dish is best made with russet potatoes because of the higher starch content which helps to bind the ingredients together. Therefore, I would recommend against using Yukon gold or red potatoes in this recipe.

    What is the difference between this galette and latkes or potato pancakes?

    The recipe for this galette uses only potatoes seasoned with salt and pepper. Latkes on the other hand generally include egg, milk and flour/matzo meal to bind the potatoes together. Potato pancakes are similar to latkes, but often omit the flour.

    Is this galette like the Swiss Rösti?

    Both this galette and the Swiss Rösti are basically the same. The main difference is that the recipe for this galette uses par-cooked potatoes before whereas Rösti uses raw potatoes.

    Can this galette be made ahead of time?

    The galette may be cooked ahead of time and reheated briefly in a 425°F oven.

    Can a food processor be used to make the shredded potatoes?

    Julia Child cautioned against using a food processor. However, I’ve successfully shredded the potatoes into bowl of a food processor fitted with a large shredding disc.

    Is it necessary to soak the potatoes in cold water?

    Because the potatoes are par-cooked, it is not necessary to soak them in cold water. You want to keep the potato starches so that the potato mixture sticks together during cooking.

    If you are a fan of potato recipes, you should try my Pommes Anna or Irish Pan Haggerty.

    Recipe

    Grated Potato Galettes a la Julia Child

    Grated Potato Galettes à la Julia Child (adapted from The Way to Cook)

    Grated Potato Galettes are buttery crispy on the outside and creamy on the inside. They are easy to make and an elegant side dish.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Time for Potatoes to cool. 2 hours hrs
    Total Time 1 hour hr
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 287 kcal

    Ingredients
      

    • 2 large baking potatoes (1 ½ pounds total or about 12 ounces each) (See Tip 1)
    • 1 stick (4 ounces, ½ cup) unsalted butter
    • Salt and freshly ground black pepper

    Instructions
     

    Steaming the Potatoes

    • Several hours or a day in advance: Scrub the potatoes under hot running water; then steam them for 15 to 20 minutes, until the potatoes are almost but not quite cooked. After 15 minutes, pierce one with a sharp small knife which should just penetrate. Cut one of the potatoes in half crosswise: if there is a raw central core, steam for several minutes more. (If the central core is not cooked through, it can discolor.) Let the potatoes cool uncovered or refrigerated; the potatoes must be thoroughly cold before you grate them.
      https://pudgefactor.com/wp-content/uploads/2021/07/Steaming_Potatoes.mp4

    Making the Clarified Butter

    • Melt butter in a small saucepan over medium low heat without stirring. Once the butter is melted, allow to sit for 5 minutes. Then carefully pour off the clarified butter. Disgard the milk solids or use for another purpose. (See Tip 2)
      https://pudgefactor.com/wp-content/uploads/2021/07/Clarified_Butter.mp4

    Grating the Potatoes

    • Peel the cold potatoes and grate with the large holes of a box grater onto a baking sheet or tray. (See Tip 3)
      https://pudgefactor.com/wp-content/uploads/2021/07/Grating_Potatoes.mp4
    • Toss potatoes lightly with a sprinkling of salt (try ½ teaspoon) and pepper (try ¼ teaspoon), leaving them loosely massed; set aside until time to cook the galette.
      https://pudgefactor.com/wp-content/uploads/2021/07/Tossing_Potatoes.mp4

    Cooking the Potato Galette

    • Heat half of the clarified butter in a 10-inch non-stick skillet over medium heat. When hot, add grated potatoes. Cook over medium heat for 10 to 15 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip onto a plate; add remaining clarified butter and slide galette back into pan. Cook for another 10 to 15 minutes or until crispy and golden brown. Cut into serving pieces. Yield: 4 servings. (See Tips 4 and 5)
      https://pudgefactor.com/wp-content/uploads/2021/07/Cooking_Galette.mp4

    Tips/Notes

    1. Russet potatoes work best in this recipe because of their starch content. Avoid Yukon Gold and Red Potatoes.
    2. Although you can use the microwave for making clarified butter, it’s a bit tricky. The reason is that as the water in the butter heats, it can cause the melted butter to “explode” causing a huge mess in the microwave. 
    3. It’s best not to grate the potatoes with the food processor. The reason is that the consistency of the grated potatoes is not as good if using the food processor.
    4. The galette may be cooked ahead of time and reheated briefly in a 425°F oven.
    5. Rather than making one large galette, you can make individual galettes. Also, rather than flipping the large galette, you can brown the top under the broiler.

    Nutrition

    Calories: 287kcalCarbohydrates: 19gProtein: 2gFat: 23gSaturated Fat: 14gCholesterol: 61mgSodium: 207mgPotassium: 444mgFiber: 1gVitamin A: 710IUVitamin C: 6.1mgCalcium: 21mgIron: 0.9mg
    Keyword Potato Pancakes, Potatoes
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More Vegetables

    • Green Bean Casserole
      Traditional Green Bean Casserole
    • Shakey's Mojo Potatoes.
      Easy Crispy Mojo Potatoes – Shakey’s Copycat
    • Easy make ahead Spinach Gratin being served.
      Easy Make-Ahead Spinach Gratin – Perfect Holiday Side Dish
    • Sous Vide Corned Beef with Irish Fried Cabbage
      Sous Vide Corned Beef with Irish Fried Cabbage with Onion and Bacon

    Filed Under: Christmas, Holiday Side Dishes, Julia's Recipes, Potatoes, Thanksgiving, Vegetables

    Reader Interactions

    Comments

    1. Maureen Baker says

      August 08, 2021 at 1:38 am

      5 stars
      Easy enough and cheap enough to try.

    2. Carolyn S Crouse says

      August 16, 2021 at 8:33 am

      5 stars
      Good food

    3. Erroll Mann says

      October 03, 2021 at 3:02 am

      5 stars
      These galleries are the closest I have got to mimicking la Madeleines galleries. I make these for our BnB guests who love them. Thanks for a great recipe and invaluable tips.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Grated Potato Galettes a la Julia Child
    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Celebrate Christmas with These Amazing Recipes

    • Christmas Corn Flake Wreaths
      Christmas Corn Flake Wreaths: A Sweet and Easy Treat
    • White Chocolate Holiday Bark.
      Easy 5-Minute White Chocolate Holiday Bark
    • Red and green Christmas caramel corn.
      Red and Green Christmas Caramel Corn (A Festive Treat)
    • Easy Fudgy Slutty Christmas Brownies
      Easy Fudgy Slutty Christmas Brownies: Indulge in the Ultimate Seduction
    • Spinach Artichoke Dip
      Spinach Artichoke Dip
    • Turkey Shaped French Bread.
      Turkey Shaped Homemade French Bread for the Holidays
    • Dry Brined Spatchcock turkey
      Dry Brined Spatchcock Turkey
    • Homemade Crescent Rolls.
      Flaky Buttery Homemade Crescent Rolls (Food Processor)

    See more Thanksgiving Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Twice Baked Potato Casserole
      Twice Baked Potato Casserole

    See more Recipes→

    Footer

    Grated Potato Galettes a la Julia Child

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer