This hearty recipe starts with flaky dough and is topped with layers of tender golden potato, sausage, and kale before being baked to a golden brown finish. It’s a perfect rustic potato galette and is begging to be topped with a fried egg for an all-in-one meal.

This recipe was created for the Idaho Potato Commission. All thoughts and opinions are my own, including the one where I think this is a serious must-try recipe.

When it comes to brunch, there is nothing quite like a galette. It packs layers of flavors into every bite. For this potato galette, I wanted to rethink recipes where the potato is the base and from there the layers are added on top.

Instead, for this one, I went with a savory traditional flour dough and used the tender petite golden potatoes for a creamy layer in the center paired with country sausage, kale and cheese. A hint of lemon balances the flavors with acid, and if you’re feeling bold a drizzle of maple syrup at the end brings a sweet note.

What’s great about this recipe is it works with a variety of potatoes and sausages for spicy, sweet, or other fun combinations with whatever you have on hand while looking like it came right out of Fine Cooking magazine.

What you need for this recipe

This recipe comes together in 2 parts. First the savory galette dough and then the filling.

For the dough you need

  • Flour
  • Salt & black pepper – course grind black pepper makes for amazing texture and flavor in the dough.
  • Unsalted butter – cut into cubes and kept cold.
  • Ice water
  • Egg wash, which is 1 egg white and a splash of water whisked together
  • Everything Bagel spice blend – or Garlic Junkie Spice Blend

For the potato kale filling, you need

  • Ground sausage – we tested country style breakfast sausage.
  • Oil – we tested this recipe with a lemon infused olive oil
  • Onion
  • Petite gold potatoes – check the bag to make sure they are from Idaho.
  • Girlcarnivore Over Easy Egg and Everything Blend
  • Kale
  • Salt and pepper
  • Lemon
  • Parmesan cheese – Alternatively dollops of ricotta would be delicious as well.

How to make potato galette

Make the savory dough

Start by making the dough; using a food processor, pulse the flour, salt, pepper, and butter together until the butter is in pea-sized clumps.

Turn out to a work surface and add in the water, 1 tablespoon at a time, and knead the dough into a ball.

Wrap the dough in plastic wrap and set in the fright to chill for at least 30 minutes while you make the filling.

Make the potato galette filling

Then, for the galette, having all the filling ready to layer is essential for successful cooking.

In a skillet, cook the sausage until cooked through and browned all over. Remove the sausage from the skillet and cook the onions in the remaining fat leftover until translucent, 5 or so minutes.

Toss the potatoes with oil and season them with salt, pepper, and the GirlCarnivore Over Easy spice blend.

Massage the kale with oil and season with a pinch of salt and pepper as well.

Next, roll out the dough between two sheets of parchment paper until it forms a large disk, about 12 inches in diameter.

Then start layering the fillings with the sausage, onion, potatoes, and kale in the center of the dough, making sure to leave an inch or two to fold over to form the crust of the galette.

Sprinkle on the parmesan cheese.

Gently fold the edges over and pinch any seams shut as needed.

Finally, brush the exposed crust with the egg wash and sprinkle with a generous helping of the everything bagel spice blend.

Lastly, bake the potato galette in an oven preheated to 400F until it’s cooked through, the bottom is tender and flakey and the crust has just started to turn a light golden brown, around 25 to 30 minutes, rotating halfway through baking time.

Rest for 5 minutes before slicing to serve.

Tips, tricks, and notes for this recipe

Cold is key for flaky dough. Make sure the butter and water are kept ice cold when working with the dough.

  • Don’t overestimate the liquid in the dough. If at first it looks too flakey, knead until it forms into a ball before adding more water. Too much liquid and the dough will become tacky, and lose the buttery flaky texture when baked.
  • Fresh spinach works as a good substitute for the kale in this recipe. Omit the step for massaging the kale in oil.
  • Swap russets or regular golden potatoes with petite golds depending on what your market has on hand. Consider parboiling the potatoes and allowing them to dry in a single layer on a wire rack for a more tender bite.

What to serve with savory galettes

This potato galette is its own meal all in one, however, fried or poached eggs really make it a special dish. Pair with a small serving of fruit on the side.

How to store

Once baked, allow any leftovers to cool completely before placing them in an airtight container. Separate any layers with a sheet of parchment paper to help the dough stay crisp. To reheat, preheat an oven to 325 and reheat individual slices on a baking sheet until warmed through 10 to 12 minutes.

More savory recipes to try

If you’ve tried my potato and kale galette recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Potato Kale and Sausage Galette

5 from 5 votes
Prep: 1 hour
Cook: 30 minutes
Resting Time: 5 minutes
Servings: 8
This potato galette uses kale and ground pork sausage for a hearty filling and a fun everything bagle blend on the flaky crust for tons of texture and flavor in every bite. Feeling bold? Add a fried egg on top of each slice when serving.


For the Dough:

  • 1 ½ c flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • 12 tbsp butter kept cold and cut into small cubes
  • 4 to 5 tbsp ice water
  • 1 egg white
  • 2 tbsp Everything Bagel spice blend

For the potato kale filling:

  • 1/2 lbs ground sausage
  • 3 tbsp oil divided
  • ¼ onion chopped
  • ½ cup Idaho petite gold potatoes thinly sliced
  • 1 tbsp Girl Carnivore Over Easy Spice Blend
  • 1 bunch kale
  • Salt and pepper
  • ¼ cup parmesan cheese shredded
  • 1 lemon for zesting


Make the Dough

  • Whisk the flour, salt, and black pepper together in a bowl.
    1 ½ c flour, ½ tsp salt, ¼ tsp black pepper
  • Add the flour mixture to a food processor along with the cubes of butter.
    12 tbsp butter
  • Pulse 5 to 7 times to incorporate the butter until the mixture is a course with pea-sized clumps of butter.
    4 to 5 tbsp ice water
  • Transfer the flour mixture to a clean work surface and form a well in the center.
  • Add 3 to 4 tablespoons of water and form the dough into a ball, adding the additional ice water if needed to hold without overworking the dough.
  • Wrap the dough in plastic wrap and chill for 30 minutes while prepping the filling.

Make the Filling

  • Preheat a skillet over medium heat and cook the sausage, breaking into smaller clumps and browning all over.
    1/2 lbs ground sausage
  • Set aside.
  • In the same skillet, add 1 tablespoon of oil and saute the onion until translucent, about 5 minutes. Set aside.
    3 tbsp oil, ¼ onion
  • In a small bowl, toss the potatoes with 1 tablespoon of oil, a pinch of salt pepper and the GirlCarnivore Over Easy spice blend. Set aside
    3 tbsp oil, ½ cup Idaho petite gold potatoes, 1 tbsp Girl Carnivore Over Easy Spice Blend, Salt and pepper
  • Remove the stems from the kale and roughly chop. Massage the kale with the remaining tablespoon of oil and season with a pinch of salt and pepper. Set aside.
    3 tbsp oil, 1 bunch kale, Salt and pepper


  • Preheat the oven to 400F.
  • Place a sheet of parchment paper onto your work surface and sprinkle with a light dusting of flour.
  • Unwrap the dough and place it in the center of the parchment paper. Top with a light sprint of flour and another sheet of parchment paper.
  • With the top parchment acting as a barrier, roll the dough out between the two sheets into a rustic 12 to 13” circle. Discard the top sheet of parchment.
  • Build the galette by arranging layers of potato, sausage, onion, and cheese in the center of the dough, making sure to leave a 2” lip to fold the dough over.
    ¼ cup parmesan cheese
  • Add the kale on top and speckle with the remaining potato slices and just a few sprinkles of cheese.
  • Whisk the egg white with a splash of water.
    1 egg white
  • Fold up the edges of the galette, pinching the dough as needed to repair or prevent tears along the crease.
  • Brush the exposed folded dough with egg wash and sprinkle with the everything bagel blend.
    2 tbsp Everything Bagel spice blend
  • Carefully transfer the parchment and galette to a baking sheet.


  • Bake for 25 to 30 minutes, rotating once halfway through baking until the dough has become a light golden brown.
  • Remove from oven and place the baking sheet on a wire rack to cool for 5 minutes.


  • Add fresh lemon zest to garnish and slice to serve.
    1 lemon


If you like a sweet note, drizzle a tablespoon of real grade A maple syrup over the galette right before serving.
Store leftovers stacked on sheets of parchment paper in an airtight container. Store for up to 3 days.
To reheat, warm on a baking sheet in an oven preheated set to 325 for 10 to 12 minutes. 
Thinly sliced russet potatoes would work as a substitute for the petite golden potatoes. We recommend parboiling the potatoes and arranging them on a wire rack in a single layer to dry well before placing them on the galette. 
For a slightly more crispy potato, brush with melted and cooled butter instead of oil. 


Serving: 1g | Calories: 405kcal | Carbohydrates: 24g | Protein: 9g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 535mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 2mg
Course: Appetizer, Breakfast, brunch, Main Course
Cuisine: American, French
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark

Categories: , , , , , , ,

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating