Servings: four to six as a side dish.
I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano-Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary.
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This recipe has been a hit every time I’ve made it. But question.... can I par-bake it the night before and finish it when it’s time for dinner the next day?? Or will the potatoes oxidize?
I've made this with a mix of potatoes and yams for Thanksgiving. It's delicious that way and just as good with potatoes alone.
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