- 2 1/2 lbs Yukon Gold Potatoescut 1/8 thick slices
- 5 tbsp Butterunsalted and melt
- 1 tbsp Corn Starch
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Thyme
- 3 slices Baconcook crispy
How to Make Potato Gallete
Place oven rack on lowest position, preheat to 450 degrees. Place the potatoes in a large bowl and fill with cold water, Swish the potatoes around to rinse away the excess starch. Cut into 1/8th thick slices. Drain and then pat the potato slices thoroughly dry with paper towels. Wipe the bowl dry. Add cornstarch, salt, pepper, thyme, and 4 tbsp of the melted butter, whisk to combine. Add the dried potatoes, toss to coat, add the bacon, toss again.
Add the remaining tablespoon of melted butter to a 10-inch nonstick skillet. Place one potato slice in the center of the skillet and shingle a layer of potato slices in a circle around the center slice. Repeat another circle around the outside of the previous circle (the two rings of potato slices should mostly cover the bottom of the skillet). Carefully add the remaining slices to the skillet, being careful not to disrupt the pattern underneath, pressing down gently to compact.
Place the skillet over medium-high heat. As soon as you hear it start to sizzle, cook the potatoes for 5 minutes. Spray a 12-inch square of tinfoil with nonstick spray and place, sprayed side down on top of the potatoes. Fill a 9-inch cake pan with 2 cups of pie weights (or a pound of dried beans or even coins) and place on top of the potatoes, pressing to compact the potatoes. (If your skillet handle isn't oven-proof, be sure to wrap it in tin foil to protect it.) Place in the oven and bake for 20 minutes.
After 20 minutes, remove the pan with the pie weights and the foil, and continue baking for another 20-25 minutes, or until the potatoes are tender when tested with the tip of a paring knife. Remove from the oven (be careful, the handle is hot!). Place the skillet over medium heat and cook for 2-3 minutes, shaking the pan back and forth to release the galette from the bottom of the skillet.
Place a cutting board or serving platter over the skillet and carefully invert the skillet and cutting board to flip the galette out of the pan. Cut into wedges, serve immediately, and enjoy.