METHOD
1. Pre-heat the oven to 160°C (320°F) and line a 22cm (8 ¾ in) pan with bakingpaper.
2. In a small saucepan, melt the butter.
3. Scrub the potatoes and slice them thinly, with a mandoline if you have one, about 2mm (1/8 in) thick.
4. Toss them in a bowl with the clarified butter and salt until completely coated.
5. Starting in the centre of the pan, lay the potato in concentric circles, each new slice overlapping the previous one by about two thirds. This is your presentation layer, so you want to make it as tidy as possible!
6. Continue to layer the overlapping potatoes until the pan is full and youâve used all the potato.
7. Place another square of baking paper on top, followed by a small round tray, oven-proof plate or even the lid of a pot to provide a bit of weight for pressing down the galette.
8. Cook in the oven for 1 hour, or until a skewer inserted in the centre meets no resistance.
9. Once cooked, colour up the base on the stove or under the grill (broiler).
10. For the stove method, place the pan on the stove over a low heat, checking the colour periodically.
11. For the grill method, turn out the galette, invert it back into the pan, drizzle with olive oil and place under the grill until coloured. Serve immediately.
Chef's note: If serving the next day, once cooked, skip the colouring step, place asmall weight on top and press the galette in the fridge overnight. The next day, turn it out, cut into portions and colour the top in a high-heat oven or in a pan. Potato galette is great as a side dish with any main course or as a vegetarian dish on its own.
Some condiments I've served it with: Garlic yoghurt Goat's curd, Crème fraîche, Pickled walnut mayonnaise, Whipped cod roe, Salsa verde, Chutney or gravy.
WINE MATCH
The rich, creamy flavours of this galette are a great complement to a full-
bodied Chardonnay.