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POTATO AND GOAT CHEESE GALETTE
Serves 6
2 1/2 pounds Yukon Gold potatoes Preheat oven to 400 degrees Slice scrubbed, unpeeled potatoes 1/8 inch thick and pat dry with a clean cloth. Use 1 1/2 tablespoons of the butter to grease bottom and sides of an oven proof skillet (preferably cast iron) Starting fromm the perimeter and working toward the center, cover the bottom of the skillet with a layer of potato slices, overlapping them slightly. Dot the potatoes with 2 tablespoons butter. Sprinkle the cheese ovr the potatoes and flatten with dampened fingers to make an even layer. Season with salt and pepper. Sprinkle half of the thyme over the cheese. Arrange the remaining potatoes on top, again in overlapping circles. Melt the remaining butter in a small skillet and drizzle over the potatoes. Season with salt and pepper and sprinkle the remaining thyme on top. Bake until golden brown and sizzling, about 1 1/4 hours. Let cool for 5 minutes, then invert onto a platter and cut into wedges.
Bon Apetito! This is especially good with Lamb "lollipops" or roast chicken!
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