Potato, Apple and Sage Galette

A galette is usually a word associated with cakes but basically it means a flat or round cake so as you can guess this dish is a savoury version using potatoes and apples and then preparing it into a flat and round shape. Read through the recipe, it’s not as scary as it seems. It Goes well with most meat dishes especially pork.



500g Agria potatoes

125g Apples

100g Butter

25g Sage

Salt and pepper to taste



  • 1. Firstly you need to peel and slice the potatoes as thinly as possible, I use a mandolin and have them wafer thin.
  • 2. De-core but do not peel the apple and slice as thin as the potatoes. If you are not using them straight away ensure they go into lemon water or they will become brown.
  • 3. Line a heavy bottomed frying pan with baking paper and have another the same size ready. The frying pan should be about 15-20cm in width but it’s ok if it is bigger or smaller you will just have to adjust the recipe and timings to suit.
  • 4. Dot butter around the baking paper.
  • 5. Now start with a layer of potatoes skillfully place in an overlapping circle until the pan is covered on the bottom with a nice pattern. You only want one layer at this stage. Next repeat with apple using half the amount of apple though than you did with potatoes. Rip and place the sage on also.
  • 6. Repeat this process until you reach the top of your pan ensuring that you finish with potato and that each layer has salt, pepper, sugar and butter on.
  • 7. Fold over the baking paper to cover the top and put the other pan on top of the galette, this acts as a weight during the baking.
  • 8. Bake in the oven on 200°C until your knife can go right through with little pressure.
  • 9. Put some heavy tins on top and place the whole thing in the refrigerator overnight to press.
  • 10. The next day turn out and you should have a perfectly formed circle that is nicely golden brown. Slice into required portions and re-heat by baking.