Copyright Thomas Saaristo  All Rights Reserved
Potato Galette
6 large Yukon Gold potatoes, sliced 1/8 inch thick
5 tablespoons butter, melted
1 tablespoon cornstarch
1 teaspoon House salt
Black peppercorns in a pepper mill

Adjust oven rack to lowest position and heat oven to 450 degrees Fahrenheit. Place
potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess
starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly

Whisk 4 tablespoons butter, cornstarch, salt, and freshly ground black pepper
together in large bowl. Add dried potatoes and toss until thoroughly coated. Place
remaining tablespoon butter in heavy bottomed ovenproof nonstick skillet and swirl
to coat. Place 1 potato slice in center of skillet then overlap slices in circle around
center slice, followed by outer circle of overlapping slices. Gently place remaining
sliced potatoes on top of first layer, arranging so they form even thickness.

Place skillet over medium high heat and cook until sizzling and potatoes around edge
of skillet start to turn translucent, about 5 minutes. Spray 12 inch square of foil with
nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9 inch
cake pan on top of foil and fill with a brick or something heavy and ovenproof. Firmly
press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20

Remove cake pan and foil from skillet. Continue to cook until potatoes are tender
when paring knife is inserted in center, 20 to 25 minutes. Return skillet to medium heat
on stovetop and cook, gently shaking pan (use a potholder as the handle will be hot),
until galette releases from sides of pan, 2 to 3 minutes.

Off heat, place cutting board over skillet. With hands protected by oven mitts or
potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle,
carefully invert skillet and cutting board together. Lift skillet off galette. Using
serrated knife, gently cut into wedges

Potato Galette is best served hot