Potato Galette

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Yield: Makes 6 servings

Ingredients

4 large Russet potatoes

1/2 cup unsalted butter

3 cloves garlic, peeled, finely chopped

1 tablespoon chopped fresh thyme

2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup grated Parmesan cheese, divided

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Preparation Method

Preheat Wolf oven in CONVECTION at 350°F.
Peel and thinly slice potatoes using a mandoline. Place in cold water and set aside.
In 2-quart saucepan on Wolf cooktop over medium heat, melt butter. Add garlic, thyme, salt and pepper. Set aside.
Drain sliced potatoes in a colander. Dry them between kitchen towels to remove as much moisture as possible.
In a large bowl, combine dried potatoes with melted butter mixture. Stir in 1/2 cup cheese.
Place in liberally buttered 9x13-inch baking dish and press down to make an even layer of potatoes. Top with remaining cheese.
Cover with foil and place in oven for 50 minutes.
Uncover and bake an additional 20 minutes. Allow to cool slightly before serving.