Sausage-Stuffed Potato Galette Recipe

Sausage-Stuffed Potato Galette Recipe

How To Make Sausage-Stuffed Potato Galette

Filling breakfast sausages, tender yukon gold potatoes, and fennel makes up this deliciously rich, flaky, and savory potato galette!

Preparation: 15 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 35 minutes



  • 3lbyukon gold potatoes
  • salt and freshly ground pepper
  • 3tbspextra virgin olive oil
  • 1fennel bulb,halved, cored and thinly sliced lengthwise
  • 1small onion
  • 1lbpork breakfast sausage


  1. In a large saucepan, cover the potatoes with water and bring to a boil. Simmer for until partially cooked. Transfer to a plate and let cool.

  2. Peel the potatoes and coarsely shred them on a box grater.

  3. Spread the shredded potatoes on a baking sheet, then season very lightly with salt and pepper

  4. In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil. Add the fennel and onion, cover and cook over moderate heat for 5 minutes, until softened. Uncover and cook, for 5 minutes longer, stirring occasionally, until lightly browned.

  5. Let cool slightly, then transfer to a food processor. Add the sausage and pulse to combine.

  6. Preheat the oven to 375 degrees F

  7. Wipe out the skillet and coat with 1 tablespoon of the olive oil. Press half of the shredded potatoes in the bottom of the skillet and partially up the side.

  8. Spread the sausage mixture over the potatoes, leaving a 1-inch border all around. Press the remaining potatoes on top in an even layer, sealing the edges.

  9. Cook for 15 minutes over moderately high heat until the bottom is golden.

  10. Carefully slide the potato galette onto a large plate and cover with the skillet. Invert the galette into the skillet.

  11. Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes.

  12. Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through

  13. Slide the galette onto a cutting board, cut into wedges and serve. Enjoy!

Recipe Notes

 Make Ahead: The uncooked potato cake can be refrigerated overnight; return to room temperature before cooking.


  • Calories: 353.05kcal
  • Fat: 19.36g
  • Saturated Fat: 5.10g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 9.32g
  • Polyunsaturated Fat: 3.22g
  • Carbohydrates: 33.71g
  • Fiber: 5.00g
  • Sugar: 3.38g
  • Protein: 12.69g
  • Cholesterol: 39.69mg
  • Sodium: 629.43mg
  • Calcium: 45.04mg
  • Potassium: 1034.89mg
  • Iron: 2.25mg
  • Vitamin A: 29.57µg
  • Vitamin C: 37.67mg
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