Prep 1 hr
Cook 50 mins
Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat.
- 3⁄4 cup butter
- 8 ounces oyster mushrooms, trimmed
- 2 garlic cloves, minced
- 3 russet potatoes, peeled
- 1 tablespoon minced fresh thyme
- Cut russet potatoes into 1/8-inch-thick rounds; set aside.
- Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add potatoes and minced thyme to this bowl; toss gently to coat. Season potatoes generously with salt and pepper.
- Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
- Sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
- Position rack in bottom third of oven and preheat to 450°F.
- Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
- Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
- Top each with second layer of potato slices.
- Spoon on the mushrooms in each pan.
- Cover with remaining potatoes, dividing equally. Add any remaining butter.
- Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
- Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
- Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.
We really liked the simple flavor of these. Only five ingredients and simple to make. At first the directions were a bit confusing...I had to read it a couple of times. I think what threw me off was the fact that you made two pans worth. As there are only two of us, I cut the recipe down and made one pan. They did brown very nicely, but I had a wee bit of trouble getting the paper off as some of the potatoes were sticking. Also, it did not stay in a wedge shape at all, so I just spooned it out onto the plates. I didn't have any fresh thyme, so used fresh sage instead. (How appropos!) As I said, we really enjoyed the flavor...so much so that we ate the whole panful! Will definitely make again. Thanks Sage!