A Berry speciality, the potato galette is made from two rectangles ofgolden, crispy puff pastry which enclose a creamy mixture of potato purée. There is a simple recipe in which the purée is made from boiled potatoes, peeled and mashed, to which butter, fromage blanc, salt and pepper are added. There is a more difficult recipe in which flour, potatoes, eggyolk and fromage blanc are kneaded directly in with the pastry dough. This is then folded several times until the desired layering is achieved.
Potato galette is traditionally served cold or warm, as a starter or a main dish, with a green salad. It can also be offered as a starter or at a reception, cut into little squares.