Ingredients:

  • 3 lbs Starchy Potatoes (e.g., Russet/Maris Piper), peeled
  • 8 Tbsp Unsalted Butter, divided
  • 4 Fresh Rosemary Sprigs
  • 2 large Shallots, very finely minced
  • 2 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Fresh Thyme Leaves, for garnish

Instructions:

  1. Prepare the Brown Butter Infusion: Melt 6 Tbsp of the butter in a small saucepan over medium heat. Add minced shallots and rosemary sprigs. Cook gently until the butter foams, solids turn light brown (nutty aroma), and shallots soften (approx. 4-6 minutes). Strain the brown butter mixture into a bowl and set aside to cool slightly.
  2. Prepare the Potatoes: Peel and slice potatoes extremely thinly (ideally 1.5mm thick). Do not rinse or soak the slices. In a large bowl, gently toss the potato slices with the salt, pepper, and the cooled brown butter mixture until evenly coated.
  3. Assembly Setup: Preheat oven to 375°F (190°C). Melt the remaining 2 Tbsp of butter and generously brush the bottom and sides of a 9-inch oven-safe skillet.
  4. Layer the Potatoes: Arrange the first layer of seasoned potato slices in a tightly overlapping, circular pattern covering the base. Continue layering the potatoes tightly, pressing down firmly after every few layers to compact them.
  5. Initial Bake: Place a piece of parchment paper over the top of the assembled potatoes. Place a weight (like a foil-wrapped brick or a second oven-safe pan) on top of the parchment. Bake for 30 minutes under the weight to compress the layers.
  6. Final Bake: Remove the weight and parchment. Bake for another 20–30 minutes until the top is deeply golden brown and the potatoes are tender when pierced with a skewer.
  7. Finishing & Serving: Let the galette rest in the pan for 5 minutes. Invert the galette onto a serving plate, garnish immediately with fresh thyme, slice into wedges, and serve piping hot.