Method

• 1.
  Preheat the oven to 160°C.
• 2.
  Line the base and sides of a 22cm pan with baking paper.
• 3.
  In a small saucepan, melt the butter. Scrub the potatoes and slice them thinly, with a mandoline if you have one, about 2 mm thick. Toss them in a bowl with the clarified butter and salt until completely coated.
• 4.
  Starting in the centre of the pan, lay the potato in concentric circles, each new slice overlapping the previous one by about two thirds.
• 5.
  This is your presentation layer, so you want to make it as tidy as possible! Continue to layer the overlapping potatoes until the pan is full and you’ve used all the potato.
• 6.
  Place another square of baking paper on top, followed by a small round tray, ovenproof plate or even the lid of a pot to provide a bit of weight for pressing down the galette. Cook in the oven for 1 hour, or until a skewer inserted in the centre meets no resistance.
• 7.
  Once cooked, colour up the base on the stove or under the grill. For the stove method, place the pan on the stove over a low heat, checking the colour periodically. For the grill method, turn out the galette, invert it back into the pan, drizzle with olive oil and place under the grill until coloured. Serve immediately. If serving the next day, once cooked, skip the colouring step, place a small weight on top and press the galette in the fridge overnight.
• 8.
  The next day, turn it out, cut into portions and colour the top in a high-heat oven or in a pan.