potato and thyme galette
This potato galette is simplicity at its best. The potatoes are sliced thin and arranged in layers with butter, cream, and thyme in a cast iron skillet. Once cooked, the outer layers become crispy and brown, leaving the inner layers delicate and soft. It is delicious served alongside eggs for breakfast, or as a side dish to a hearty winter meal. Or, serve it topped with some lightly dressed mixed greens as a light lunch for two.
2 medium-sized russet potatoes, scrubbed but not peeled
4 teaspoons heavy cream
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
2 teaspoons minced fresh thyme
salt and pepper to taste
Preheat the oven to 450 degrees. Using a mandolin, slice potatoes into thin medallions (about 1/8-inch or less). In a small bowl, mix together the extra virgin olive oil and melted butter.
In a cast iron skillet, arrange just enough potato slices to cover the bottom in a circular pattern (overlapping slightly). Drizzle the first layer with a portion of the butter and oil mixture, heavy cream, fresh thyme, and season with salt and pepper. Continue to layer the potato slices in a circular pattern, topping each layer with a drizzle of butter and oil, heavy cream, fresh thyme, and salt and pepper, until you have used all of the slices (should be about 4-5 layers). Top the final layer with the remaining butter/oil and thyme, and season with salt and pepper.
Place the skillet over high heat and cook for 5 minutes. Generously butter a piece of aluminum foil and cover the skillet, butter side down (this step ensures that the top layer of potatoes does not stick to the foil). Place covered skillet in preheated oven and top with another cast iron skillet or weighted cake pan. (The point here is to make sure the galette is weighted down heavily – this creates a thick, golden crust on the bottom). Bake for 25 minutes. Carefully remove top cast iron skillet and aluminum foil (making sure not to take the top layer of potatoes with it), and bake for an additional 10-15 minutes, uncovered, until the top is golden brown. If you find the top of your galette is not browning after 10 minutes, you can finish under the broiler for 3-5 minutes.
Remove pan from oven and allow to cool for 5 minutes. Carefully invert the galette onto a cutting board, finish with a sprinkling of flaked salt and fresh thyme and cut into wedges to serve.