I recently learned that PITA acquired a new skill – grating stuff – so I put her to work with this version of a galette.  Yes, I know a galette is traditionally a flat, round cake, usually a form of rustic tart, but I think this straw potato dish fits just fine.

1.     Use as many thin-skinned potatoes as you’d like – I grabbed the golden variety.  Scrub, pat dry and either grate by hand or use a processor.

2.     Soak in cold water for about 20-30 minutes, drain and pat completely dry. The water will be pinkish – that’s the starch coming off.

3.     In a non-stick pan, melt butter on low heat with enough oil to fry the potatoes.  Although some recipes use olive oil, I’m using vegetable oil – – might also have something to do with the fact that I just used up the last of my free olive oil – – might.

4.     Turn flame/heat to medium and add 2/3 of the potatoes to the pan, patting them down soundly with a spatula – you want a tight, compact pancake.  While that’s cooking away (don’t disturb it), grate or slice thinly about 2-4 oz of cheese.  Pick a cheese with a flavor strong enough to stand up to the potatoes; some people like raclette, or a swiss, but today I’m using an extra sharp cheddar.

5.     When the potatoes on the sides and bottom are nicely golden, add the cheese and then the remainder of the grated potatoes.  Press down firmly.   Flip the potato cake so the browned side is on top; you might want to do like I do and flip it onto a plate and then upside back into the pan, after you’ve added slightly more butter.

6.     When the bottom has crisped nicely, slide onto a plate and pat down all over with a paper towel to remove the excess grease.  Allow to cool a few minutes, then cut into  wedges.

Perfect with a salad or, if this is a main meal, accompanied by some leftover grilled chicken or pork tenderloin.