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1
Cut russet potatoes into 1/8-inch-thick rounds; set aside.
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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.
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3
Add mushrooms and garlic to the 2 tablespoons butter remaining in skillet.
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4
Saute until mushrooms are tender, about 8 minutes. Cool to room temperature.
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5
Position rack in bottom third of oven and preheat to 450u00b0F.
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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.
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7
Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly.
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8
Top each with second layer of potato slices.
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9
Spoon on the mushrooms in each pan.
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10
Cover with remaining potatoes, dividing equally. Add any remaining butter.
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11
Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes.
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12
Invert galettes onto platters; peel off parchment. Cut galettes into wedges.
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13
Tip:
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14
Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350u00b0F oven approximately 10 minutes.
