Ingredients
1 1/2 pounds (about 3 medium) russet potatoes, peeled
6 tablespoons Clarified Butter for Potatoes
Coarse salt and freshly ground pepper
Preparation
Preheat oven to 200 degrees. Line a baking sheet with parchment. Using a mandoline or sharp knife, slice potatoes into paper thin rounds. Place a 7-inch nonstick saute pan over medium-low heat. Add 1 tablespoon clarified butter; swirl to coat pan.
Working quickly, arrange potato slices, slightly overlapping in a circle, beginning at outer edge of pan. Place a smaller ring of potato slices (about 4) inside outer ring; finish with a slice in the center. Season lightly with salt and pepper. Repeat with a second layer of potatoes.
Place a small plate inside pan to press on potatoes. Cook until edges and bottom begin to turn golden, 5 to 7 minutes. Use a rubber spatula to loosen plate, and remove it; flip galette. Press lightly with spatula; cook until galette is golden and edges are crisp, 2 to 4 minutes.
Transfer galette to prepared baking sheet; place in oven to keep warm, up to 45 minutes. Repeat with remaining butter and potatoes. When ready to serve, pat gently with paper towels.
