Ingredients
1 pie crust, rolled and unbaked
¼ c butter
2 scallions, thinly sliced (sub leeks or onion if preferred)
3 medium Yukon gold potatoes, scrubbed/sliced thin
3 medium Russet potatoes, scrubbed/sliced thin
salt and pepper to taste
½ c gruyere cheese, grated (sub other cheeses as preferred)
Process
Preheat oven to 425
Line baking sheet with parchment
Transfer pie crust to parchment
In a saute pan, melt 1 T butter and saute scallions until tender
Transfer sautéed scallion to a bowl and set aside.
Add 2 T butter to the saute pan, when melted and bubbly arrange the potatoes in the pan in a circular pattern slightly overlapping.
Season with salt and pepper.
Do not overload the pan with the potatoes,
small batches will prevent steaming and allow for browning.
Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional butter as needed.
When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.
Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.
Roll the edges of the dough up over the edge of the layered potatoes.
Bake 45 – 55 minutes