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. —julia johnson
medium-sized russet potatoes, scrubbed but not peeled
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.
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.
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.