Potato Galette with Thyme

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Based on a recipe created by Portuguese chef José Lampreia of La Maison Blanche in Paris, these little galettes delight the eye and the mouth. This quantity is enough to fill four crumpet ring moulds and makes a charming first course.


  • 1 lb (450 g) potatoes, peeled, cooked and puréed
  • 4 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 4 large ripe tomatoes
  • Chervil or parsley, chopped
  • 4 eggs


Stir the olive oil, seasoning and thyme into the purée. Divide the mixture between four oiled ring moulds and set on a baking tray. Bake for 15 minutes at gas mark 7/425°F/220°C.

While these are cooking slice the tomatoes and arrange around the edges of 4 serving plates. Strew with the herbs. Remove the galettes from the oven and put the baking tray over a high heat for 2 minutes or so to form a crust on the bottom. Meanwhile poach the eggs. Remove the galettes from the moulds, put one on each plate and top with an egg.

‘Once cuisines nouvelle and minceur had gained a hold on the imagination of the restaurant-going public (and on the greed of restaurateurs) the potato was among the first ingredients of traditional cooking to be banished from the gourmet’s table.’

Top chef Jean-Louis Palladino.

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