Last updated on January 4, 2026

When I think about cozy dishes that make the house smell like love, cheese stuffed potato galette, or Cheesy Pommes Anna, immediately comes to mind. I remember the first time I made this recipe; I stood in the kitchen, a bit intimidated by the thought of creating such a beautiful, layered dish. I had visions of perfectly crisped potatoes and a rich, melty cheese filling dancing in my head. But let me reassure you, this indulgent recipe feels fancy yet is surprisingly simple and stress-free—even if you’re trying it for the first time. Trust me, your taste buds will be thanking you!

Why I Love This Recipe of Cheese Stuffed Potato Galette Cheesy Pommes Anna

Let’s dive into why I absolutely adore this Cheese Stuffed Potato Galette. For me, it’s a dish steeped in nostalgia, reminiscent of family dinners where we all gathered around the table, forks ready to dig into something indulgent and warm. Each bite brings back memories of laughter and warm hugs, making it not just a meal but an experience. Plus, it’s perfect for beginner cooks who are looking to impress their friends or family without the fuss. The creamy, cheesy filling surrounded by layers of golden potato slices is always a crowd-pleaser, easy to customize to suit your taste.

Ingredients You’ll Need for Cheese Stuffed Potato Galette Cheesy Pommes Anna

Essentials

To recreate this delightful dish, you will need:

7-8 medium Yukon Gold potatoes: These creamy potatoes are perfect for layering and bring a buttery flavor that pairs beautifully with cheese.
3 tablespoons butter, melted: This adds richness and helps achieve that golden brown crust.
2 tablespoons olive oil: A touch of olive oil helps with cooking and adds a nice flavor to the dish.
5 ounces cream cheese: This is the key to a creamy filling that surprises in every bite.
8 ounces Gruyère cheese: This nutty, Swiss cheese melts beautifully and complements the potatoes wonderfully.
Parmesan cheese, to taste: This adds a sharp, savory note; sprinkle generously for that umami kick.
1/4 cup chives: Fresh chives give a lovely oniony taste and a pop of color to the dish.
Seasoned salt, to taste: A must for enhancing the flavors of the potatoes and cheese.
Black pepper, to taste: Freshly cracked black pepper adds a nice warmth to the dish.

Optional Add-Ons

You could consider adding in some sautéed garlic or fresh herbs like thyme or rosemary for an extra layer of flavor.
For those who enjoy a bit of heat, a pinch of red pepper flakes could add a nice kick.

Substitutions and Shortcuts

If you can’t find Gruyère, other cheeses like fontina or a mild cheddar can work well.
For a lighter option, you can use Greek yogurt instead of cream cheese.
Use a food processor for quick potato slicing if a mandolin isn’t available.

How to Make Cheese Stuffed Potato Galette Cheesy Pommes Anna Step-by-Step

Prepare the Cheese Filling: Start by mixing the cream cheese, grated Gruyère, and chopped chives in a bowl until well combined. You want a smooth, creamy texture. Once mixed, shape it into a small disk and wrap it tightly in plastic wrap. This helps it firm up while you prepare the potatoes.
Slice the Potatoes: Using a mandolin or a sharp knife, thinly slice the Yukon Gold potatoes to about 1/8-inch thickness. Make sure to keep the slices uniform for even cooking. After slicing, lay them out on a clean kitchen towel to blot away any moisture—this will help achieve that crispy texture later.
Preheat the Skillet: In a cast iron skillet, add 2 tablespoons of olive oil and preheat it over medium heat. The oil ensures the potatoes won’t stick to the pan and adds flavor as they cook.
Combine Potatoes with Butter and Seasonings: In a large bowl, combine the sliced potatoes with the melted butter, seasoned salt, and pepper. Toss them gently to coat every slice in a buttery embrace, enhancing their flavor.
Layer the Potatoes: Start layering the potatoes in the skillet, beginning from the center. Overlap the slices slightly and work your way outwards in a spiral. After every two layers of potatoes, crumble some of the cheese mixture on top, creating that beloved cheese-stuffed effect throughout. Repeat until all the potato slices are used up, finishing with a layer of potatoes on top.
Create a Weight: Cover the layered potatoes with a piece of parchment paper. To keep the layers compressed and ensure even cooking, place a weight (like another heavy skillet) on top. This helps the potatoes meld together beautifully.
Cook on the Stove: Cook the covered galette on medium-high heat for about 8-10 minutes. You want to see the edges starting to turn golden and crisp.
Bake in the Oven: Once cooked on the stove, remove the parchment paper from the top and transfer the skillet to a preheated oven at 400°F. Bake for 55 minutes until the top is golden brown and the potatoes are tender.
Flip and Finish: After baking, cover the galette with parchment again, and carefully flip it onto a cutting board. Sprinkle flaky sea salt on top to enhance the flavors further. This step makes it visually striking as well.
Cut and Serve: Cut the galette into triangles or wedges and garnish with additional chives and a crack of black pepper before serving.

Common Mistakes to Avoid Cheese Stuffed Potato Galette Cheesy Pommes Anna

Not Slicing Potatoes Thin Enough

One crucial element of this recipe is the potato slicing. Slices that are too thick won’t cook evenly and will result in a gummier texture. Aim for consistent thickness using a mandolin or a very sharp knife.

Skipping the Drying Step

After slicing the potatoes, take the time to remove excess moisture. If they’re wet, they won’t crisp up as you’d hope. Pat them down with a towel and make sure they are dry before proceeding.

Forgetting to Season Layers

Don’t underestimate the importance of seasoning! Be generous with the seasoned salt and black pepper, especially between the layers, to give your galette a punch of flavor. It’s easy to get caught up in layering and forget this step, but trust me, your taste buds will thank you.

Serving Suggestions for Cheese Stuffed Potato Galette Cheesy Pommes Anna

With a Fresh Salad

A light, crisp salad tossed with a zesty vinaigrette balances the richness of the Cheese Stuffed Potato Galette wonderfully. Consider a simple arugula or mixed greens salad to brighten up your plate.

Perfect with Roasted Vegetables

Serve it alongside roasted seasonal vegetables for a heartier dinner. Carrots, asparagus, or Brussels sprouts would complement the dish beautifully while adding color and nutrients.

Paired with a Hearty Soup

For a comforting meal, pair your galette with a warm bowl of soup. A creamy tomato basil soup or a robust vegetable chowder would enhance the cozy vibes and satiate any hunger.

Conclusion

Making Cheese Stuffed Potato Galette Cheesy Pommes Anna might seem daunting, but it’s truly easier than it looks. You’ve learned how to achieve a lovely layered dish that’s completely customizable to your tastes and perfect for sharing at the dinner table. Plus, with its cozy, classic appeal, it’s a recipe that’s beginner-approved! Now, why not gather those ingredients and start creating your beautiful, cheesy masterpiece? You may just find this dish becoming a new family favorite.

FAQs About Cheese Stuffed Potato Galette Cheesy Pommes Anna

How long does it take to make Cheese Stuffed Potato Galette Cheesy Pommes Anna?

From start to finish, you’re looking at about 1.5 to 2 hours, including prep time and baking.

Can I use different types of cheese for the filling in Cheese Stuffed Potato Galette Cheesy Pommes Anna?

Absolutely! Feel free to experiment with different cheeses like cheddar or even mozzarella, depending on your taste preference.

Is Cheese Stuffed Potato Galette Cheesy Pommes Anna suitable for meal prep?

Yes! This dish stores well in the refrigerator for a few days, and it reheats beautifully in the oven, making it a great choice for meal prep.

Can I omit the chives in Cheese Stuffed Potato Galette Cheesy Pommes Anna?

While chives add a delightful flavor, you can certainly omit them if you don’t have any on hand. You can also substitute them with fresh herbs like parsley or green onions.

What do I serve with Cheese Stuffed Potato Galette Cheesy Pommes Anna?

This dish pairs wonderfully with a fresh salad, roasted vegetables, or even a comforting bowl of soup for a cozy meal.

Cheese Stuffed Potato Galette

Author: joe-peackok
Total Time: 115 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and nostalgic dish featuring layers of Yukon Gold potatoes and creamy cheese that is perfect for sharing around the dinner table.

Instructions

Prepare the Cheese Filling: Mix cream cheese, grated Gruyère, and chopped chives until smooth. Shape into a disk and wrap in plastic wrap.
Slice the Potatoes: Thinly slice the Yukon Gold potatoes to about 1/8-inch thickness and blot with a kitchen towel.
Preheat the Skillet: Add olive oil to a cast iron skillet and preheat over medium heat.
Combine Potatoes with Butter and Seasonings: Combine sliced potatoes with melted butter, seasoned salt, and pepper.
Layer the Potatoes: Layer potato slices in a spiral, crumbling cheese mixture between every two layers.
Create a Weight: Cover with parchment paper and place a weight on top.
Cook on the Stove: Cook covered on medium-high for about 8-10 minutes until edges start to turn golden.
Bake in the Oven: Remove parchment and bake in a preheated oven at 400°F for 55 minutes until golden brown.
Flip and Finish: Cover with parchment again and carefully flip onto a cutting board. Sprinkle with flaky sea salt.
Cut and Serve: Cut into triangles and garnish with additional chives and black pepper before serving.

Notes

Ensure potatoes are sliced uniformly for even cooking and be generous with seasoning between layers.

Prep Time: 60 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 500mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 30mg

Keywords: potato galette, cheesy pompes anna, comfort food, vegetarian, easy recipe