Potato Galette

Preheat your oven to a cozy 400°F. While it’s warming up, lightly butter a 10-inch cast-iron skillet or a round baking dish. This will help your galette slide out effortlessly later on.

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Thinly slice those potatoes into 1/16-inch thick rounds. A mandoline slicer is your best friend here for quick, even cuts, but a sharp knife and a steady hand will do just fine. Keep the slices covered with a damp towel.

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Melt the butter in a skillet over medium heat. Add the chopped onion and let it sweat until translucent, about 3 minutes. Stir in the garlic and cook for another minute. Remove from heat and whisk in the olive oil, salt, and pepper.

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Transfer the butter mixture to a large mixing bowl. Toss the potato slices in.

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Full recipe & nutritional info on bakedbree.com