Potato Galette With Wild Mushrooms

Recipe by Sageca
READY IN: 1hr 50mins




  • 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.
  • Tip:
  • Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.