Name: Potato Kale and Sausage Galette
Prep time: 60 min
Cook time: 30 min
Ingredients: 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; 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)

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 GirlCarnivore.com 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.

Savory Potato, Kale, and Sausage Galette