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1
In a large saucepan, cover the potatoes with water and bring to a boil.
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2
Simmer until partially cooked, 8 to 10 minutes.
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3
Transfer to a plate and let cool.
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4
Peel the potatoes and coarsely shred them on a box grater.
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5
Spread the shredded potatoes on a baking sheet; season very lightly with salt and pepper.
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6
In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil.
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7
Add the fennel and onion, cover and cook over moderate heat until softened, 5 minutes.
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8
Uncover and cook, stirring occasionally, until lightly browned, 5 minutes longer.
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9
Let cool slightly, then transfer to a food processor.
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10
Add the sausage and pulse to combine.
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11
Preheat the oven to 375.
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12
Wipe out the skillet and coat with 1 tablespoon of the olive oil.
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13
Press half of the shredded potatoes in the bottom of the skillet and partially up the side.
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14
Spread the sausage mixture over the potatoes, leaving a 1-inch border all around.
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15
Press the remaining potatoes on top in an even layer, sealing the edges.
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16
Cook over moderately high heat until the bottom is golden, 15 minutes.
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17
Carefully slide the potato galette onto a large plate and cover with the skillet.
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18
Invert the galette into the skillet.
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19
Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes.
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20
Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through.
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21
Slide the galette onto a cutting board, cut into wedges and serve.
