Blas Y Tir - The home of welsh produce - Our Recipes

Sliced Rudolph Potato Gallette with Spring Onion and Thyme

A beautiful addition to any dinner table. Ideal with fish, meat or salad and dressing.

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4.00 out of 5

  • 120 Minutes
  • Serves 4-6
Salmon Pembs parcel


  • 1.5 kg of Blas y Tir Rudolph potatoes
  • 100g melted butter
  • 100ml stock
  • 1 Bunch Blas y Tir spring onions (chopped)
  • ½ bunch of thyme (picked and chopped)
  • Salt and pepper


  1. Butter a 6inch/15cm baking dish (ideally round) and line with grease proof paper. Butter again and set aside in fridge.
  2. Prepare all ingredients ready and then slice all potatoes thinly.
  3. Place slices of potatoes into layers in a rosette shape around the bottom of the basin (do this twice).
  4. Then on each continuing layer add spring onions, thyme and seasoning with a splash of butter.
  5. Continue until basin is full with sliced potato and then pour on stock, cover basin with foil and bake for 1 and a half hours at 160°C.
  6. Allow to stand for 5 mins and turn out onto serving dish.

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