Grilled Chorizo and Potato Galette

Lester Blumenthal

Route 7 Grill - Great Barrington, MA

This buttery galette will look beautiful on your brunch table.


  • 4 links fresh chorizo
  • 4 tablespoons butter, divided
  • 1 shallot, diced
  • 1 tablespoon minced thyme
  • Salt and pepper to taste
  • 3 medium unpeeled potatoes, scrubbed and thinly sliced


Preheat the oven to 400ºF.

Heat a grill pan over medium-high heat. Grill the chorizo until cooked through, about 5 minutes each side. Set aside.

In a small pan over medium heat, melt 1 tablespoon of the butter. Sauté the shallots until translucent, about 5 minutes. Set aside to cool.

Melt the remaining butter, then scrape into a mixing bowl. Stir in the shallots and thyme. Season with salt and pepper to taste. Add the potatoes and toss to coat.

Arrange the potato slices in an 8-inch pie pan, starting from the outside of the pan and making a spiral until the bottom of the pan is covered. (They should be overlapping slightly.) Repeat until all of the potatoes are used. Brush the top with the leftover melted butter and herb mixture.

Bake for 30 minutes, or until the potatoes have browned on the edges and are tender all the way through.

To serve, slice the galette into individual portions. Slice the chorizo on the bias and arrange a few pieces on top of each slice of galette.


8 servings