Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly with smoked salmon.
Americas Test Kitchen has a much simpler recipe for a potato galette. No flipping, no clarifing butter needed. Entire process takes place in the oven. This recipe lost me at the flipping step, as well as buttering the underside of a second skillet. Needs some overall rethinking.
Would be far easier to handle with julienned potatoes, like a standard galette. Trying to flip it caused the whole thing to fall apart, and I used very thin slices. Nice flavor combination, but I'll make it again with julienned potatoes.
There seems to be a step or two missing. Does anyone know what to do between clarifying butter and removing galette from skillet?