Prep time: 20 minutes
Cooking time: 11/2 hours
Serves: 8
100g butter, melted
1 garlic clove, crushed
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
1.5kg Desiree potatoes
1. Preheat the oven to 200°C, and line the base of a 20cm spring-form tin with non-stick baking paper. Combine the butter, garlic and herbs in a large bowl.
2. Slice the potatoes as thinly as possible. Tip: the safest way to do this is to cut a sliver from one side
of the potato so it is stable on the chopping board, then slice finely downwards. Combine the potatoes with the butter mix, turning with your hands to coat evenly.
3. Arrange the buttery potato slices into the tin in even, circular layers, overlapping the slices slightly (see photo above). Stand the pan on a baking tray, cover with foil and bake for 1 hour. Uncover and cook a further 30 minutes, or until the potato is tender and the top is golden-brown. Loosen the edges of the galette
with a knife, and take off the side of the tin. Cut into wedges to serve.
