No-potato Galette

This delicious No-potato Galette is easier to make than it looks!  That means if you are trying to impress anybody with your awesomeness as a cook, you can lay this baby down on the table next to a succulent meat dish, and be all smug about it.  ๐Ÿ˜€

No-Potato Galette (AIP, Paleo)
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By definition, a galette is a flat round cake, or pastry – OR – any food prepared in said shape.  Potatoes are used frequently.  But those dang nightshades!  They can be so bothersome to some people (ahem, me ๐Ÿ™‹๐Ÿผโ€โ™€๏ธ).  Japanese sweet potatoes to the rescue!  Those are the ones with kind of a purple-y skin, but a white flesh.  Before you ask, I havenโ€™t tried white sweet potatoes, which is what I use in my AIP Mashed Potatoes.  I went with the Japanese ones because they donโ€™t seem quite as dense as white sweet potatoes, and thus able to soften a little better.

Um, duck fat…?

Some of you may raise an eyebrow at one certain ingredient: duck fat.  I know!  I have had a bit of an โ€œunpleasantโ€ response to it in the past myself.  But then Laura Morrow, founder of the company Simply AIP, contacted me asking, โ€œHey, do you have a recipe that uses duck fat?โ€  Duck fat is in this monthโ€™s subscription box, and she needed a recipe to go along.  Now, honestly, heretofore I have disliked duck fat.  BUT.  I do SOOOOOOO love a creative challenge!  I set out to make a recipe that uses duck fat that I would actually like.  So thatโ€™s how this recipe came to be.  And if you are a Simply AIP subscriber*, you will see a recipe card in your box this month (January 2019) with this recipe!  ๐Ÿ˜€

Try something new!  Enjoy your cooking!  Be a food adventurer!  And have an absolutely fantastic day!



*Simply AIP is a subscription box service for women on the AIP.  Each month, you receive a surprise box of snacks, goodies, ingredients and comfort items.  You can do as many or as few (even one!) boxes as you like, AND you can gift boxes to a fellow AIPer as well.  If you are a reader of this blog, you can get $5 off your first box, using the code WENDISAIP5.  Learn more here.

No-potato Galette

Recipe by Wendi’s AIP Kitchen – Course: SidesCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time



This delicious galette is easier to make than it looks! ย That means if you are trying to impress anybody with your awesomeness as a cook, you can lay this baby down on the table next to a succulent meat dish, and be all smug about it. ย ๐Ÿ˜€


  • 1/3 C.ย cassava flour

  • 1 T. finely chopped fresh rosemary

  • 1 T.ย large flake nutritional yeastย (This is to give it a cheesy flavor.)

  • 1 t. garlic powder

  • 1 t. sea salt

  • 1 T. + 1/4 C. duck fat, melted

  • 8 C.ย thinly sliced Japanese sweet potatoes (about 6 medium potatoes)


  • Pre-heat oven to 400ยฐ F. ย In a small bowl, combine flour, rosemary, nutritional yeast, ย garlic powder and salt. ย Set aside.
  • Grease sides and bottom of a 10โ€ cast iron skillet with one tablespoon duck fat. ย (You could also use a tart pan or springform pan, but the galette might not have a crispy finish.)
  • Place sweet potato slices in a large mixing bowl. ย Add dry mixture. Toss it all together with your hands.
  • Starting at the edge of the skillet, overlap coated potato slices in a spiral toward the center. When you have finished a layer, drizzle one tablespoon of melted duck fat over all. ย Make new layers, drizzling melted duck fat each time, until layers reach about one inch from the top of the pan. ย (You might not use all potatoes.) Sprinkle any remaining dry mixture over all.
  • (Skip this step if using a tart pan or springform pan.) ย  Place skillet over medium high heat. ย Cook for five minutes.
  • Lay a piece of parchment paper over the galette, and weigh it down with a pie plate. ย Place all of this in the pre-heated oven. ย Bake for 25 minutes, or until potatoes are soft when tested with a knife. Remove pie plate and parchment. ย Bake another five minutes. Remove skillet from oven, and cool for five minutes.
  • Run a knife around the edge of the galette to separate it from the skillet. ย Place your serving plate upside down on the skillet. ย With MUCH caution and oven-mitted hands (because itโ€™s heavy AND hot!), hold the plate and skillet together, and invert the whole thing. Carefully lift off the skillet.
  • Revel in your handiwork! ย Garnish with sprigs of rosemary.


  • For best results, slice sweet potatoes with aย mandoline.

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  2. bonaippetit

    Wendi. You’re a freakin’ genius. This recipe looks amazing.

  3. Diana Gulley

    Wendi, how do you keep the sliced potatoes from browning? I made a large batch of no-potato soup and I put the chopped potatoes in a bowl of lightly salted water because they started browning as soon as I peeled them.

    • Hi, Diana! It sounds like you are doing just the right thing. Itโ€™s true – the Japanese yams oxidize very quickly! In this dish, it doesnโ€™t matter so much since they get sort of coated, etc. Iโ€™m glad Iโ€™m not the only one that has this issue! ๐Ÿ˜‚

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  5. I made this tonight and it was SO DELICIOUS! thankyou!

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  8. Cathy Harvey

    I’ve made this twice and really like this one a lot. Sweet potatoes are a staple, but they can get so boring. I highly recommend doing this in a cast iron skillet to get the crunchy fried finish. And duck fat is a must. This could become my muffin top. Just eating the fried top (or bottom of the skillet) is probably all I really need!

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