Potato Galette

Instructions

Preheat the oven to 320°F (160°C). Line a round 8- or 9-inch (20- or 23-cm) baking pan or cast-iron skillet with parchment paper cut to fit.

In a small saucepan over low heat, melt the butter. Meanwhile, scrub the potatoes and use a mandoline or sharp knife, thinly slice them about 1/8 inch (3 mm) thick.

In a large bowl, combine the potatoes, butter, and salt, and use your hands to toss them until all the slices are completely coated with butter.

Starting in the center of the pan, place the potato in concentric circles, with each new slice overlapping the previous slice to cover about 2/3 of it. This will eventually be the top of the galette that everyone sees, so maybe be a touch more particular about this layer.

Continue to layer potatoes in overlapping fashion until the pan is full and you've used all the potatoes. Place another piece of parchment paper on top, followed by a small skillet, ovenproof plate or even the lid of a pot to provide a bit of weight for pressing down the galette.

Bake the galette until a skewer or the tip of a paring knife inserted in the center meets no resistance, 60 to 90 minutes.

To finish the galette, you can brown it up on the stovetop or beneath the broiler. If using the stove method, set the pan over medium heat, and cook, checking the color periodically, until browned on the bottom, about 15 minutes. Remove from the heat, carefully flip the galette from the pan onto a plate and remove the parchment. If using the broiler method, set the oven to broil. Carefully flip the galette from the pan onto a plate. Remove the parchment paper and place it back in the pan. Broil until browned, 3 to 10 minutes.

Serve immediately.

Sides