Golden and crispy on the outside, creamy in the center, these potato and cheese galettes are a simple and generous recipe that wins everyone over. The Comté brings its sweet, fruity flavor while the Parmesan adds a more robust touch. Fresh spring onions bring freshness and aroma to this comforting dish, perfect for a convivial meal or as a delicious side.
1 Peel, wash and dry the spring onions.
2 Slice the white and green parts finely. The bulbs can also be grated with the potatoes.
3 Wash and dry the parsley. Chop it finely.
4 Peel, wash and dry the potatoes. Cut them in half if they are too large.
5 Grate the potatoes finely into a large bowl.
6 Add the onions to the potatoes along with both cheeses, then season with fine salt and freshly ground pepper. Mix everything together well.
7 Preheat the oven to 180 °C (355°F) with fan circulation.
8 On parchment paper, shape the galettes using a 10 cm diameter cookie cutter.
9 Drizzle each one with a thin stream of olive oil.
10 Bake the galettes in a hot oven at 180 °C (355°F) for 30 to 35 minutes. They should be nicely golden and crispy.
11 Serve immediately straight from the oven.
Tip: For potato galettes, varieties like Bintje, Agria or Manon generally give the best results, as they hold their shape well while remaining creamy inside.
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