Galician Mushroom and Potato Galette
A rustic baked dish of thinly sliced potatoes and earthy mushrooms, layered with fresh herbs and cheese, evoking the comforting simplicity of a Galician village kitchen. This spanish-inspired one pot ready in about 80 minutes pairs (120g), sliced mixed mushrooms, tablespoons olive oil, (40g), finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces (340g), peeled and thinly sliced potatoes
- 1 cup (120g), sliced mixed mushrooms
- 2 tablespoons olive oil
- 1/4 cup (40g), finely chopped onion
- 2 cloves, minced garlic
- 1/2 cup (15g), chopped fresh parsley
- 1/4 cup (25g), grated Manchego cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1/4 cup finely chopped onion and cook for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 cup sliced mushrooms to the skillet and cook for 8-10 minutes until moisture evaporates and mushrooms brown slightly. Stir in 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 3: In a 9x13-inch baking dish, layer half of the 12 ounces thinly sliced potatoes. Top with half the mushroom mixture, then the remaining potatoes and mushroom mixture. Sprinkle 1/2 cup chopped parsley and 1/4 cup grated Manchego cheese evenly over the top.
- Step 4: Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for 15 minutes until potatoes are tender and cheese is golden.
Frequently asked questions
How long does Galician Mushroom and Potato Galette take to make?
Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Galician Mushroom and Potato Galette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Galician Mushroom and Potato Galette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Galician Mushroom and Potato Galette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Galician Mushroom and Potato Galette?
Spanish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
