Galician Mushroom and Potato Galette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 80 minutes, pairs potatoes, mixed mushrooms, olive oil 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.

Prep: 25 min Cook: 55 min Serves 6 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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