Place potatoes in a large bowl and coat with butter mixture
Use an additional tablespoon of olive oil to coat cast iron skillet. Make certain bottom and sides are well coated.
1 tablespoon olive oil
Layer sliced potatoes in skillet, overlapping each slice and making a concentric circle.
Sprinkle each layer with salt and pepper.
1 teaspoon salt, 1 teaspoon pepper
Continue with layering potatoes until all potatoes are used
Scrape any remain butter from bowl and pour onto of potatoes
Bake in preheated oven for 60-80 minutes
Check for doneness by removing skillet from oven and carefully pulling back the top of the potatoes in the center of the pan. Examine the potatoes to see if they are done.
To serve, remove from skillet and sprinkle with additional fresh herbs. Slice into wedges.
1 tablespoon parsley
Notes
Tips:
If using russet potatoes, remove skin
Slice potatoes evenly
Assemble dish as soon as potatoes are sliced to help prevent browning of the potatoes
Avoid soaking the potatoes in water. This removes some of the starch in the potatoes and you want that starch retained.
Make certain each potato slice is covered with butter mixture
Add a sprinkling of salt and pepper between each layer of potatoes
Use a heavy, well seasoned cast iron skillet. It help create the lovely crust on the bottom and sides of the galette.
Baking time varies depending on the thickness of your potatoes and the number of layers you created in your skillet
To check if the galette is cooked through, remove skillet from oven. Carefully pull back potatoes in the center of the skillet and examine the potatoes. The potatoes should be soft and cooked through.