Potato Galette With Wild Mushrooms

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 12
• 3/4 cup butter
• 8 ounces oyster mushrooms, trimmed
• 2 garlic cloves, minced
• 3 russet potatoes, peeled
• 1 tablespoon minced fresh thyme

Recipe

• 1 cut russet potatoes into 1/8-inch-thick rounds; set aside.
• 2 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.
• 3 add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
• 4 sauté until mushrooms are tender, about 8 minutes. cool to room temperature.
• 5 position rack in bottom third of oven and preheat to 450°f.
• 6 line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; brush generously with melted butter.
• 7 arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
• 8 top each with second layer of potato slices.
• 9 spoon on the mushrooms in each pan.
• 10 cover with remaining potatoes, dividing equally. add any remaining butter.
• 11 bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
• 12 invert galettes onto platters; peel off parchment. cut galettes into wedges.
• 13 tip:.
• 14 can be made 6 hours ahead. let stand at room temperature. rewarm potatoes in 350°f oven approximately 10 minutes.