Tools

• You need a few special tools to create the perfect potato galette. First, the potatoes need to be very thinly sliced so that they cook evenly and so that you can easily slice through the potato cake with a fork when it is done. Most people cannot achieve these even, thin slices with a knife, so use a mandolin, or a slicer, to cut your potatoes. Use an oven-proof skillet to cook the galette. A cast-iron skillet works well, as long as you grease it well so that the galette will release. Otherwise, use a nonstick skillet with an ovenproof handle.

Technique

• Most potato galettes are made using the same basic technique. Place butter or oil in the base of your skillet, then place a layer of sliced potatoes on the bottom and along the sides of the skillet. This will be the portion of the galette that will be visible, so take care that it looks nice. Place a layer of butter or whatever you will use to flavor the galette, then another layer of potatoes. Continue doing this until your skillet is filled. Place the skillet on your stove top over moderately high heat until it starts to bubble and sizzle. Then place it inside a hot oven on the lowest rack. When the galette is done, generally in about a half-hour, invert the pan onto a clean plate to remove the galette from the pan presentation-side up.

Flavors

• You can flavor your galette in a variety of ways. The most basic galette is flavored simply with salt, pepper and butter. Alternatively, consider flavoring your butter with an herb, such as rosemary or thyme. Add cheese to the galette, such as salty Parmesan or creamy goat cheese.

Pairings

• A galette can make a good addition to a number of meals. For example, serve a potato galette as a side dish for a holiday dinner or a steak dinner. Roasted chicken can work well also with a potato galette, as the creamy interior and crispy exterior can mirror that of the chicken. If you are serving a vegetarian meal, serve a slice of galette with a green salad for a filling meal.