Potato and Pear Galette with Gorgonzola

Potato and Pear Galette with Gorgonzola
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Ooh la la! Frenchified!

Read that title again: Potato and Pear Galette with Gorgonzola. Doesn’t that sound as if it’ll be a lot of trouble? Ha! If you believe that, well, there’s this bridge….

Actually, this is one of the simplest recipes that you’ll come across. Just three ingredients (probably potato, pear, and Gorgonzola, would be our guess), and so simple to pop together that you’ll have this in the oven in about 10 minutes. Sounds good to us!

This came from The Little Paris Kitchen, by Rachel Khoo; all we really did was cut back a bit on the potatoes to make the dish lighter, and substitute Gorgonzola for the original Roquefort cheese, although she did indicate that any blue cheese would work.

Makes 4 galettes.

Potato and Pear Galette with Gorgonzola

Potato and Pear Galette with Gorgonzola


  • 1 large waxy potato, such as Yukon Gold
  • 1 firm pear
  • 3 ounces Gorgonzola cheese

Abbreviated Instructions

Preheat oven to 350°. Line baking sheet with parchment or silicone baking mat.

Peel and slice potato very thinly, about 1/16 of an inch thick.

Arrange potato slices into four rectangles, each about 4x6 inches.

Peel and dice pear. Divide and sprinkle over potatoes.

Top with crumbled Gorgonzola cheese.

Bake for 20-30 minutes, or until potatoes start to brown around edges.


Ingredient discussion:

We did use a blue cheese since that was recommended, and it tastes great along side pears. But, feel free to substitute any assertive cheese that you like: aged Cheddar, Parmesan, Gruyere, or whatever. For the potato, we really think you want a waxy type, as it’ll make for better slices. We used a Bartlett pear, because that’s what we had on hand. Failing that, you could use a Gala apple or a Honeycrisp apple; you want something that’s sweet and tart.

Procedure in detail:

Preheat oven to 350°F. Line a baking sheet with parchment or with a silicone baking mat. If you have the choice, we think parchment will make for a crisper potato crust.

Peel and slice potato. When we say slice it thinly, we mean about 1/16 of an inch or less. If you have a mandoline, you might want to use it. With care. We don’t have one, but we’ve read that it’s unforgiving if you run your finger over it. We just think of this as the opportunity to improve our knife skills.

Make four rectangles with the potato slices. Try to keep them an even thickness so the toppings don’t tumble off.

Arrange potatoes. Place the potatoes on the mat, trying to make four rectangles, each about the size of a 4×6-inch index card. Don’t worry if they don’t turn out as rectangles, as there’s no grading on this recipe.

adding pears
We think slices might be a better option for the pears. Try it and let us know.

Peel and dice pear. Peel the pear and dice it into pieces about 1/4-inch on a side. Or, you might try slicing it thinly, too, just like the potatoes (we think we’re going to do that next time). Divide and sprinkle the pear cubes over the potatoes.

If you don’t like blue cheese — some people don’t, we’ve heard — try a different strong-flavored cheese.

Top with cheese. Crumble the Gorgonzola and top the potatoes and pears. Try to keep the cheese near the middle as it will spread out as it melts.

Bake. Slide it into the oven for 20 to 30 minutes, or until the cheese is browning and the potatoes have browned a bit near the edges.

Done! All we have to do is serve them up!

Serve immediately. Use a spatula to transfer these to plates. You’ll need a spatula because the bottom of the galette is cooked through, but it’s not crispy enough to hold its shape.

We knew this would be a good combination from the beginning; we like Gorgonzola cheese a lot and it tastes great with pears. Remember the Pear, Walnut, and Gorgonzola Salad and how good that was? We thought not. Plus, it has potatoes. You can’t go wrong with potatoes. We think there are a few ways this could be improved: add a few, just a few, pecan pieces on top, perhaps a pinch of thyme for each galette, or maybe even a mix of two cheeses. But, you really can’t beat this recipe for something that’s so easy to put together, looks elegant, and tastes like you picked it up on the continent. Four stars.

Worth the trouble?

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