- How to Make Ina Garten’s Potato Galettes
- Key Ingredients for a Perfect Potato Galette
- Nutritional Benefits of Potato Galettes
- Tips for Hosting a Brunch with This Recipe
- Variations of Potato Galettes to Try
- Common Questions
- Let’s Brunch Like We Mean It
Ina Garten’s Bacon Potato Frittata An Easy & Satisfying Brunch is my go-to when I want something simple, cozy, and guaranteed to make everyone at the table happy. If you love a breakfast that’s hearty but not heavy, this one checks every box. It’s filled with tender potatoes, salty bacon, fluffy eggs, and a touch of creamy cheese that melts into every slice. I love that it cooks in one pan and feels special without a lot of fuss. Whether it’s a lazy Saturday or you’re hosting a last-minute brunch, this recipe delivers that chill, I’ve-got-this vibe I’m always after.
How to Make Ina Garten’s Potato Galettes
Before we jump into the frittata, let’s talk about a crisp, buttery side that pairs perfectly with it: classic potato galettes. I think of galettes as a stack of thin, golden potato coins that crisp on the edges and stay creamy inside. They make the frittata feel extra special and give you that irresistible crunch on the side. You can serve the galettes like little potato pancakes or make one big skillet-sized round and slice it like a pie. Here’s how I turn them into a foolproof companion for brunch with Ina vibes.
What You’ll Need
- Potatoes thinly sliced. Yukon Golds are my favorite for buttery flavor.
- Bacon drippings or butter for frying. The bacon fat adds big flavor.
- Salt and pepper to taste.
- Fresh thyme or chives, optional but lovely.
- Parmesan a light sprinkle for nutty edges.
Directions
- Cook bacon until crisp, then set aside. Save the drippings.
- Warm a slick of drippings in a nonstick or cast iron skillet.
- Shingle potato slices into tight overlapping layers. Season lightly.
- Cook on medium-low until the bottom turns golden and the edges curl.
- Press the top with a spatula to help it hold together. Sprinkle parmesan if using.
- Flip gently to crisp the other side. If flipping feels risky, slide it onto a plate, then invert back into the pan.
- Finish with herbs and a pinch of salt. Serve hot beside your frittata.
“I served the galettes with the frittata at a family brunch and people could not stop talking about those crispy edges. I love that it tasted fancy but was easy to pull off.”
Now, if you’re wondering where the frittata comes in, it’s your star. I layer in tender potatoes, crispy bacon, and fluffy eggs, then bake until just set. That’s the kind of simple that tastes like you worked way harder than you did. I’ll share more hosting tips below, but first, let’s talk ingredient secrets for galettes that actually crisp.
Key Ingredients for a Perfect Potato Galette
Crisp galettes come down to two things: the right potato and good fat. Ina always keeps it simple, and that approach really pays off here. Getting the texture right will make your whole brunch feel dialed in, especially next to a slice of Ina Garten’s Bacon Potato Frittata.
Why These Picks Work
- Yukon Gold potatoes: They’re naturally creamy and hold together well. Russets crisp too, but Golds give you that buttery bite.
- Bacon fat or butter: You want a flavorful fat for deep golden color and crisp edges.
- Salt, pepper, and herbs: Keep seasoning simple so the potatoes shine.
- Parmesan: Just a dusting helps create those lacy browned bits on the edges.
If you want a head start, you can slice the potatoes in the morning and keep them in cold water. Dry them well before cooking so they crisp instead of steaming. When paired with Ina Garten’s Bacon Potato Frittata, the galettes add texture and that extra something people remember.
Nutritional Benefits of Potato Galettes
Potato galettes feel indulgent, but when you make them at home, you control the portion and the fat. Potatoes bring fiber and potassium, and if you pair them with protein and veggies at brunch, you’ve got a balanced plate. I like to serve a simple green salad or sliced tomatoes on the side for brightness. When you make a lighter frittata, it all comes together in a way that feels satisfying without being heavy.
Smart Swaps and Light Tweaks
If you’re watching fat, use a nonstick pan and brush the base with oil instead of pooling it. You can also switch half the potatoes for thinly sliced zucchini or sweet potato. For Ina Garten’s Bacon Potato Frittata, swap some eggs for extra egg whites to keep it fluffy and light. I also love finishing the plate with lemony arugula, which adds zing without extra richness.
Tips for Hosting a Brunch with This Recipe
Here’s the truth. Hosting brunch can get chaotic, but it doesn’t have to be. Plan a simple main like Ina Garten’s Bacon Potato Frittata, add one impressive side like potato galettes, and finish with a fresh drink and an easy sweet. I set the table the night before, prep the bacon and sliced potatoes, and take a breath before guests arrive. A little rhythm goes a long way.
Make-ahead moves that help:
Cook the bacon in advance and keep it chilled. Slice potatoes and store in water to prevent browning. Whisk eggs with cream, salt, and pepper, and keep covered in the fridge. When your friends walk in, all you have to do is heat the pan, assemble, and bake.
Round out the menu with something fresh. A pitcher of citrus water, coffee, and a light juice can lift the whole spread. If you want a clean, energizing sip, I love this cleanse green juice that’s bright and not too sweet. For the sweet finish, keep it easy and pick one crowd-pleaser from these easy Easter dessert recipes. Brownies, carrot cupcakes, lemon bars, you name it. Nothing fussy, just good bites people actually want.
Timing tip: bake the frittata until it’s just set in the center, then let it rest for 5 minutes so it slices cleanly. Galettes can be made on the stovetop while the frittata bakes. Serve both hot, with a sprinkle of herbs.
Variations of Potato Galettes to Try
Once you get the hang of the method, you can spin potato galettes a dozen different ways. I keep a simple base, then add one small twist for flavor and color. The goal is to make brunch feel interesting without turning your kitchen into a project zone.
Make It Brunch-Ready
Try a sprinkle of smoked paprika or a spoon of caramelized onions layered between the potatoes. Fold in shaved parmesan for nutty depth or top with a soft-cooked egg. A little crumbled goat cheese and chives also brings a creamy, fresh note. If you’re cooking for someone who doesn’t eat pork, swap bacon fat for olive oil and serve with a herb yogurt on the side. And if you want to broaden the spread, keep the galettes and let Ina Garten’s Bacon Potato Frittata be your main, or make a veggie version with mushrooms and spinach.
If you’re leaning into textures, pair your frittata and galettes with ripe avocado, sliced tomatoes, and a handful of arugula. The warmth of the potatoes next to cool, peppery greens creates that satisfying balance you’ll want to repeat every weekend.
Common Questions
Can I make the frittata ahead?
Yes. Bake it, cool completely, cover, and refrigerate. Reheat slices in a 300 degree oven until warmed through.
What skillet should I use?
A well-seasoned cast iron skillet is ideal. Nonstick works too, especially for the galettes and flipping ease.
Can I skip pork?
Absolutely. Use olive oil instead of bacon fat and add mushrooms or roasted peppers for savory depth while still enjoying Ina Garten’s Bacon Potato Frittata style flavors.
What potatoes are best?
Yukon Golds give creamy centers and crisp edges. Russets are also great if you like extra crunch.
How do I prevent soggy results?
Dry the potatoes well, don’t overcrowd the pan, and cook over medium heat so moisture evaporates.
Let’s Brunch Like We Mean It
Here’s the plan I swear by: make Ina Garten’s Bacon Potato Frittata the centerpiece, crisp up a batch of potato galettes, and keep the rest simple. You’ll get that cozy, can’t-wait-for-seconds feeling without hovering over the stove. If you want to add a little flair, you might love how elegant potato galettes can be with smoked salmon, as seen in Ina Garten’s Potato Galettes with Smoked Salmon Are the Perfect …. Or go classic with a fragrant herb twist and check out this take on her egg dish in Ina Garten’s Potato Basil Frittata Recipe | Most Lovely Things. However you spin it, you’re about to serve a laid-back brunch that tastes like a hug and looks like you really planned things out. Save a slice for yourself. You earned it.
Potato Galettes
Ingredients
Main Ingredients
- 4 medium Yukon Gold potatoes, thinly sliced They give a buttery flavor.
- 2 tablespoons Bacon drippings or butter for frying Bacon fat adds big flavor.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 tablespoon Fresh thyme or chives Optional but adds a lovely flavor.
- to taste Parmesan cheese A light sprinkle for nutty edges.
Instructions
Preparation
- Cook bacon until crisp, then set aside. Save the drippings.
- Warm a slick of drippings in a nonstick or cast iron skillet.
- Shingle potato slices into tight overlapping layers. Season lightly with salt and pepper.
Cooking
- Cook on medium-low until the bottom turns golden and the edges curl.
- Press the top with a spatula to help it hold together. Sprinkle parmesan if using.
- Flip gently to crisp the other side. If flipping feels risky, slide it onto a plate, then invert back into the pan.
- Finish with herbs and a pinch of salt. Serve hot beside your frittata.