Potato Galette

1. 1

   Preheat oven to 200C or 180C fan forced.

2. 2

   Brush a 20cm springform pan with melted and then combine the remaining butter and garlic in a small bowl.

3. 3

   Peel potatoes and slice as thin as possible (would suggest a mandolin or food processor).

4. 4

   Make a layer of potatoes in the base of the pan, overlapping slightly and brush with some garlic butter and season lightly with salt and freshly ground black pepper.

5. 5

   Repeat layers, brushing each with garlic butter and seasoning with the salt and pepper every couple of layers.

6. 6

   When you have made the final layer, press down to compact the potato, before giving a final brush of butter.

7. 7

   Stand pan on a baking tray, cover with foil and bake for 1 hour, uncover pan and cook for a further 30 minutes or until potato is tender and the top is a golden brown.

8. 8

   Run a knife around the inside of the pan and release the sides and cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.