La Madeleine Potato Galette Recipe

La Madeleine Potato Galette Recipe has become one of the most loved dishes on the menu at La Madeleine, a cozy French café chain that feels like a little taste of the French countryside.

Many guests first tried this dish at the restaurant while enjoying a warm meal with friends or family. Soon, it became a favorite because of its soft, buttery layers and golden, crispy edges that remind people of simple comfort food.

The taste of this galette is rich yet gentle — soft potatoes cooked until tender, mixed with creamy cheese, and wrapped in a crisp crust.

Every bite feels cozy and smooth, with just the right amount of crunch. People often say it’s one of those foods that make them feel at home, no matter where they are.

Today, I’m sharing my easy copycat version of the La Madeleine Potato Galette Recipe, so anyone can enjoy this classic dish right from their own home.

What Is a Potato Galette?

A potato galette is a simple yet elegant French dish made mostly of thinly sliced potatoes cooked in butter until crisp and golden.

The word “galette” comes from French cooking and means a flat, round cake. While many galettes are sweet, this one is savory. It’s all about potatoes cooked to the perfect mix of crispy edges and tender layers inside.

Think of it like a potato pancake but with thinner slices and richer flavor. The secret is in pressing the potatoes together as they cook so they form one beautiful, crispy round layer. It’s easy to make and looks amazing on any dinner table.

What Makes La Madeleine’s Potato Galette So Special?

La Madeleine follows a French country style of cooking that focuses on simple, honest ingredients.

The food there feels homemade, using butter, cream, and fresh vegetables cooked in a way that brings out natural flavor. Their Potato Galette shows this idea perfectly — it’s made from common ingredients, but prepared with care and balance.

Unlike other potato dishes such as gratin or hash browns, La Madeleine’s galette has a soft, creamy center and a crisp golden shell. The balance of texture is what makes it so loved. It isn’t too heavy or greasy. The outer crust gives a gentle crunch, while the inside melts in your mouth.

It’s comfort food with a French touch — simple, rich, and satisfying without being complicated.

La Madeleine Potato Galette Ingredients

• Potatoes (5 pieces, medium-sized): Russet potatoes work best here. These starchy potatoes contain enough natural starch to bind the galette together. Yukon Gold potatoes can substitute, offering a slightly buttery flavor. Avoid waxy potatoes like red potatoes, as they lack the starch needed for proper binding.
• Butter (20 grams total): Unsalted butter provides the best control over saltiness. The butter creates the golden crust and adds rich flavor throughout. Clarified butter can substitute to prevent burning. Ghee also works well for those wanting a nuttier taste.
• Heavy Cream (50 grams): This creates the base for the cheese sauce. The high fat content helps blend the cheeses smoothly. Half-and-half can substitute, though the sauce will be slightly thinner. For a lighter option, whole milk works but reduces the creamy richness.
• Blue Cheese (20 grams): This tangy cheese adds bold flavor to the sauce. Gorgonzola provides similar results. For milder taste, reduce the amount or use a gentler blue cheese variety. Those who dislike blue cheese can use goat cheese instead.
• Cream Cheese (20 grams): This helps thicken the sauce and adds smooth creaminess. The cream cheese balances the sharp blue cheese flavor. Mascarpone can substitute for a sweeter, milder sauce. Neufchâtel offers a lower-fat alternative.
• White Pepper: This seasoning adds subtle heat without dark specks. The flavor is slightly different from black pepper – more earthy and sharp. Black pepper can substitute if white pepper is unavailable. Start with less, as black pepper has a stronger bite.
• Salt: Regular table salt or sea salt both work fine. The amount depends on personal taste and the saltiness of the cheeses used. Add conservatively at first, then adjust after cooking.
• Parsley (for garnish): Fresh parsley adds color and a light, fresh note. Chives can substitute for a mild onion flavor. Dried parsley works in a pinch but lacks the bright taste of fresh herbs.

Essential Kitchen Equipment

1. Mandolin slicer – For thin, even potato slices.
2. Mixing bowl – To season potatoes and mix sauce.
3. Whisk – To blend the cheese and cream until smooth.
4. Non-stick frying pan or skillet – Best for even browning.
5. Spatula – Helps press and flip the galette.
6. Measuring spoons and cups – Keep ingredient amounts accurate.
7. Knife and cutting board – For chopping and prep.
8. Small saucepan – To make or warm cheese sauce.

How To Make La Madeleine Potato Galette at Home

Step 1 | Prepare the Potatoes

Peel the potatoes and use a mandolin slicer to cut them into thin, even slices. Then, slice them into fine matchsticks (julienne style). This helps them cook evenly and gives that perfect crisp edge.

Step 2 | Season the Potatoes

Place the julienned potatoes in a bowl. Sprinkle a small pinch of salt and white pepper over them. Gently mix with your hands until everything is coated. Do not rinse the potatoes. The starch helps them stick together while cooking.

Step 3 | Make the Cheese Sauce

In a small bowl, add the cream cheese and blue cheese. Pour in the heavy cream. Use a whisk and stir until smooth and creamy. This sauce will be spread on top after cooking.

Step 4 | Heat the Pan

Place a non-stick skillet on medium heat. Add butter and let it melt, coating the whole bottom evenly.

Step 5 | Form the Galette

Add the seasoned potatoes into the pan in an even, flat layer. Press down gently with a spatula so they form a compact circle. Keep the heat steady so they cook slowly and don’t burn.

Step 6 | Cook the First Side

Let the galette cook for about 5 minutes. You’ll see the edges turning golden and crisp.

Step 7 | Add Butter and Flip

Add a little more butter around the edges before flipping. Carefully slide a spatula under the galette and turn it over. Cook the other side for another 5–6 minutes until both sides are evenly golden.

Step 8 | Shape and Press

Use the spatula to press and shape the sides neatly as it cooks. This helps it stay round and even.

Step 9 | Add the Cheese Sauce

Once both sides are cooked, spread the creamy cheese sauce evenly on top. Let it sit for about a minute, just until warm and melted.

Step 10 | Serve Hot

Slide the galette onto a plate. Sprinkle some chopped parsley over it. Serve right away for the best crisp texture.

Tips for a Restaurant Quality La Madeleine Potato Galette

Here are some secrets I learned to make your galette even better.

• Dry Your Potatoes: After you julienne the potatoes, pat them dry with a clean kitchen towel. This removes extra water and helps them get extra crispy.
• Keep the Heat Steady: Cook over a steady medium heat. Too high, and the outside will burn before the inside is cooked. Too low, and the galette will be soggy.
• The Weight Trick: After the first flip, place a small plate on top of the galette for a minute. The light pressure helps the potatoes stick together better.
• Rest Before Cutting: Let the galette sit in the pan for two minutes after you add the sauce. This lets everything set, making it easier to slice.

How to Serve This La Madeleine Potato Galette

This potato galette shines as a side dish for brunch or dinner. Pair it with scrambled eggs and fresh fruit for a satisfying morning meal. The crispy potatoes complement soft eggs perfectly.

For dinner, serve it alongside roasted chicken or grilled steak. The buttery richness pairs beautifully with simple proteins. A crisp green salad with lemon vinaigrette balances the heavy potatoes nicely.

You could also serve it as an appetizer, cutting it into smaller wedges for guests to share. The galette works wonderfully with smoked salmon and crème fraîche for an elegant brunch option.

Some people enjoy it with a fried egg on top, letting the yolk run into the crispy layers. Fresh chives or green onions make excellent garnishes beyond parsley. For a complete French-inspired meal, add a baguette and some cornichons on the side.

Storage and Make-Ahead Tips

This dish is always best right after you cook it. But if you have leftovers, let the galette cool down to room temperature. Then, put it in a container with a lid and keep it in the refrigerator. It will be good for up to two days.

To reheat it, use an oven or a toaster oven. Warm it at 350°F for about 10 minutes. This will help it get crispy again. Using a microwave will make the galette soft, so I do not recommend it.

You can also prepare parts of the dish ahead of time. You can shred the potatoes a few hours early. Keep them in a bowl of cold water so they do not turn brown.

Just make sure to drain them and dry them very well before you cook. You can also mix the cheese sauce ahead of time and keep it in the fridge.

La Madeleine Potato Galette Recipe FAQs

1. What kind of potatoes work best for this recipe?

Starchy potatoes like Russet or Yukon Gold are ideal. They cook evenly and hold together without falling apart. Waxy potatoes, like red or fingerling, can be used but may turn softer and less crisp.

2. Can I skip the blue cheese?

Yes, the blue cheese can be swapped with milder cheese such as feta, goat cheese, or even sharp cheddar. The flavor will change slightly but still taste creamy and rich.

3. Why shouldn’t the potatoes be washed after slicing?

The starch in potatoes acts like glue, holding the layers together. Washing removes that starch, making the galette more likely to fall apart during cooking.

4. Can this dish be baked instead of fried?

Yes, you can bake it. Layer the potatoes in a buttered oven-safe skillet or baking pan and bake at 375°F until the top is golden, about 25–30 minutes. Still, pan-frying gives the best crispy edge.

5. Is a mandolin necessary for this recipe?

No, you do not need one. A box grater with a shredding side works very well. A mandolin is nice because it can make very uniform slices very quickly. If you use a mandolin, please be careful of your fingers! Always use the safety guard.

6. How large should the galette be?

A 20–22 cm (8–9 inch) pan works well. It creates a single, compact round that cooks evenly. Adjust pan size for multiple smaller galettes if needed.

This La Madeleine Potato Galette Recipe brings a taste of that cozy French cafe to your home table. The process is simple and the result is always rewarding.

That perfect combination of a crispy crust and a soft, flavorful inside is a real treat. Enjoy sharing this delicious potato dish with your family and friends.