Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Potato Galettes Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time, to minimize time at the stove. Once you have started the first galette, heat a second pan and begin making another. The finished galettes will stay warm in the oven while you work. Ingredients 1 ½ pounds (about 3 medium) russet potatoes, peeled 6 tablespoons Clarified Butter for Potatoes Coarse salt and freshly ground pepper Directions 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. Rate it Print