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1
Peel the potatoes, making sure to keep their round shape, and rinse them under cold water.
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2
Using a mandoline, slice one of the potatoes almost paper-thin.
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3
(If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.)
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4
On a work surface, form a circle of overlapping slices about 5 inches in diameter.
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5
Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used.
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6
Make another galette with another potato.
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7
Preheat the oven to 200 degrees and place 2 small skillets over medium heat.
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8
When hot, add 2 tablespoons of the clarified butter to each.
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9
Using a large spatula, carefully transfer 1 galette to each skillet.
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10
Cook until the bottoms are golden brown, 4 to 5 minutes.
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11
(Lower the heat if they brown too quickly.)
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12
Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more.
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13
Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
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14
While the first 2 galettes are cooking, prepare the remaining 2 in the same manner.
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15
Serve warm.
