DSCN3540Picnics and BBQs are always fun, and with this recipe your day will be a breeze.


1 kg of Desiree potatoes

200g smooth fetta cheese

1 cup of milk

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tablespoon fresh rosemary, finely chopped

Salt and pepper to taste

2 tablespoons of melted butter


1- Preheat the oven to 180C.

2- Line the bottom of a round pie dish with baking paper.

3- Briefly sauté sliced onion and fresh rosemary leaves in olive oil.  Set aside

4– Using a mandolin slice the potatoes.

5- Whisk together milk and fetta cheese in a big bowl. Then add the onion and fresh rosemary mix, garlic and the potatoes.  Season with salt and pepper and toss to coat.

6- In the prepared pan, line the base with a layer of potato slices, overlapping.  Repeat the layers 4 or 5 times.

7- Using a spatula, gently press down firmly the Galette.

8- Drizzle the Galette with the melted butter.  Then take a baking brush and brush the top of the Galette.

9- Bake uncovered for 50 minutes or until the potatoes are tender.

10-  Let the Galette rest. Carefully remove the baking paper and cut into wedges.



– Serve the Galette hot or cold.

– You can sprinkle the Galette with grated fetta and decorate with a sprig of rosemary.

– Let the Galette rest for 5 to 10 minutes before you cut it into wedges.  If you cut it when it is hot the Galette will fall apart.

– Serve the Galette with roast chicken, BBQ steaks or grilled fish.













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