Potato Galette

This is a great side dish for a variety of meats/fish/poultry, and can even be a lunch by itself, with some salad and cheese.  It’s more French than Italian, and I make it from time-to-time, when something refined and festive is called for, rather than simple roasted or skillet potatoes.  There’s no recipe per se, simply a technique, which I’ll describe.

Preheat oven to 375 degrees.  Peel and slice yukon gold potatoes on a mandoline and set aside.  In a nonstick, ovenproof skillet, pour a film of oil around the bottom and sides, and dot bottom with a couple of tiny  pieces of butter.  Arrange overlapping layer of potatoes around bottom of skillet.  Sprinkle with salt, pepper, and dot with butter.  Continue forming layers until potatoes are used up.

Bake, covered with foil, for approximately 1 hour.  Remove cover and continue baking until golden underneath and around edges (approximately another half-hour).  Flip onto a serving plate and serve bottom side up.

Sprinkle with chives, carve and serve.

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