Crispy Layered Potatoes with Noosa Black Garlic
Golden, crisp and irresistibly savoury, this Potato Galette with Duck Fat and Black Garlic is the ultimate comfort-food side dish.
Thinly sliced potatoes are layered with sweet caramelised leeks, pancetta and creamy goat’s cheese, then brushed generously with duck fat and Noosa Black Garlic Caramelised Black Garlic Paste. As the galette roasts, the layers become beautifully tender while the top turns perfectly golden and crisp.
Finished with a sprinkle of Noosa Black Garlic Salt, this dish delivers rich umami flavour and a luxurious texture that makes it perfect for roast dinners, festive meals or elegant entertaining.
Recipe Details
Serves: 4–6 as a side
Prep time: 20 minutes
Cook time: 40–45 minutes
Ingredients
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1 kg small potatoes, peeled and thinly sliced using a mandolin
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1 small leek, finely sliced
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100 g pancetta, chopped
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¼ cup duck fat
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1 dessertspoon Noosa Black Garlic Caramelized Black Garlic Paste
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⅓ cup goat’s cheese, crumbled or grated
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2 tsp Noosa Black Garlic Salt
Method
1. Prepare the leek and black garlic mixture
Preheat the oven to 180°C.
In a frying pan, melt a small amount of duck fat and gently cook the sliced leek over medium heat until soft and fragrant.
In a bowl, combine the remaining duck fat with the Noosa Black Garlic Caramelised Black Garlic Paste, stirring until smooth.
2. Build the potato galette
Lightly brush the base of a round baking dish with the duck fat and black garlic mixture.
Arrange a layer of thinly sliced potatoes in a circular pattern across the base of the dish.
Brush the potatoes with the duck fat mixture.
Scatter over a portion of the cooked leek, pancetta and goat’s cheese, then sprinkle lightly with Noosa Black Garlic Salt.
Repeat the layering process:
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potatoes
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duck fat and black garlic mixture
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leek, pancetta and goat’s cheese
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black garlic salt
Continue until all ingredients are used.
Finish with a final layer of potatoes brushed generously with the duck fat mixture and a final sprinkle of Black Garlic Salt.
3. Bake the galette
Place the dish in the oven and bake for 40–45 minutes, or until the potatoes are tender and the top is beautifully golden and crisp.
Serve
Allow the galette to rest for a few minutes before slicing.
Serve warm as a luxurious side dish.
Serving Suggestions
This potato galette pairs beautifully with:
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roast lamb or beef
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roast duck
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grilled steak
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roasted vegetables
It also works perfectly as a centrepiece side dish for festive entertaining.
Why Black Garlic Elevates This Dish
Noosa Black Garlic Caramelised Black Garlic Paste adds sweet, umami richness that deepens the flavour of the potatoes and duck fat.
Finished with Noosa Black Garlic Salt, the dish develops layers of savoury complexity that transform a simple potato bake into a restaurant-quality side dish.