Potatoes! Onions! Cheese! Herbs! Everything you could possibly want in a savory pie is in this Potato-Thyme Galette with onions and melted raclette cheese. Savory galettes are one of my favorite dishes for weeknights because they're quick and easy to make and are perfect leftovers for every meal—enjoy it with a lemony salad for a light lunch, alongside a ribeye for dinner, or eat it cold with coffee for breakfast. 

Raclette is a semi-soft cows milk Swiss cheese that is also popular in France and America. Traditionally, this cheese is served by heating the round and then scraping the melted cheese onto diners' plates, and while that sounds delicious it isn't as practical to make for a dinner for one. Instead, I love using raclette in a charcuterie board or any dish that calls for fatty melting cheese. I like a lighter red like Sangiovese with this cheese, although it is particularly excellent with Riesling and Gewurtztraminer. 

I don't make my own pie dough (because I'm a big fat baking baby), so when I make galettes and pies, I always buy pre-made at the store. However, if you'd like to venture into making your own for this recipe, I always trust the New York Times recipes, which you can find here. 

Potato-Thyme Galette

• 1, Store Bought Pie Crust 
• 3 New Potatoes, peeled and sliced into wheels 
• 1/2 Yellow Onion, diced
• 1 Tbsp Butter (or Olive Oil) 
• 5 oz Raclette Cheese, sliced 
• 4-5 Sprigs Thyme 
• 2 Garlic Cloves, minced 
• Parsley 
• 1 Egg, beaten
• Salt/Pepper, to taste 

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. 
2. Sprinkle flour on a clean surface and roll the edges of your pie cough out slightly. Lay across the baking sheet and set side. 
3. Peel the potatoes and slice into thin wheels. Layer in the center of the dough, leaving a 1 1/2-2 inch margin around the sides. Set aside. 
4. Meanwhile, melt butter (or oil) in a medium sized sauté pan. Add onion and sauté for 2-3 minutes. Add garlic and thyme sprigs and sauté until fragrant, about 1 minute. Spoon onion and garlic mixture evenly over the potatoes. Season with salt and pepper. Slice raclette and layer over the potatoes and onion mixture. 
5. Fold the edges of the dough towards the center. Rotate the sheet slightly and continue folding until all edges have been folded towards the potatoes. 
6. Brush the egg wash over the crust and sprinkle with salt and pepper. Bake for 25-30 minutes or until crust is golden brown and cheese is bubbling. Allow to cool slightly and garnish with chopped parsley and enjoy!