3-4largered-skinned potatoes, no need to peel, unless you prefer
2ozgoat cheese , crumbled (about 1/2 of a small log or 1/2-cup-ish)
Salt and pepper, to taste
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Instructions
Note: My cast-iron skillet shown here is 10-inches top diameter. For a larger skillet, you may need more potatoes and/or filling. Alternately, you can use a similar sized regular, oven-safe skillet or baking pan, such as a 9-inch round cake pan.
Combine the melted butter and the olive oil in a small bowl. Set aside.
Slice onion in half from top to bottom and peel outer layers. Remove root ends and then slice thinly. Separate the individual slices.
Heat a non-stick skillet over medium heat on the stove top. Add about 1/3 of the butter/olive oil mixture to the skillet and add the onions. Stir to coat well in butter. Cook the onions, stirring, until translucent. Reduce heat slightly. Sprinkle onions with a bit of salt and a generous pinch of sugar. Continue cooking, stirring every few minutes, adding a splash of water occasionally when the pan starts to seem dry, until the onions are nicely caramelized. This will take 25-30 minutes. Remove onions to a small bowl and set aside. *Can be done ahead and refrigerated.
Meanwhile, slice potatoes very thinly with a mandolin or a sharp knife. Lay slices onto paper towel to dry them a bit, blotting the top with paper towel as well.
Prepare a cast-iron or other oven-proof skillet or baking dish by liberally brushing with the butter/olive oil mixture (use most of it, but save a bit to brush on top of the potatoes before baking). **If using a regular baking pan, you may want to line the bottom with a round of parchment and then butter it generously, just for easy removal later. Lay overlapping potato slices (overlap them by about 1/2, so each slice you add is covering half of the slice it is overlapping) on the bottom of the pan, starting with a ring around the outside and continuing to the centre, until the bottom is completely covered. Sprinkle with salt and pepper. Spread 1/2 of the caramelized onions evenly over the potatoes. Crumble 1/2 of the goat cheese over the onions. Add another layer of overlapping potatoes. Sprinkle with salt and pepper and then top with the rest of the onions and goat cheese. Top with a final layer of overlapping potatoes. Press down lightly on the potatoes with a spatula to compress slightly. Brush the top with the butter/olive oil mixture and add a final sprinkling of salt and pepper.
**Skip the stove-top part if using a regular baking pan, rather than a skillet. Heat an element on the stove to medium high and also pre-heat your oven to 400° F. Place the skillet with the potatoes onto the burner and allow to cook until you an hear the bottom is sizzling and steam rises from the sides. Immediately place into pre-heated oven and cook, undisturbed, for about 35-40 minutes, or until the potatoes are tender (I use a knife to test. If your slices are thicker, it will take longer to cook).
Switch oven to broil setting and broil for about 3-5 minutes or until the top is golden and crispy.
Top with a bit of Maldon salt and freshly ground black pepper.
Use a spatula to loosen the galette on the bottom and then slide onto a cutting board. Cut into slices and serve.
Notes
This galette will server 4 as a side dish or 2 as a main. If you'd like it thicker, you can double the recipe and make 6 potato layers instead of 3, then cut into 8 slices. Adjust the cooking time up to 50-60 minutes if you make it thicker or your potato slices are thicker. As with all potato dishes, be sure to salt well to bring out the best flavour in the potatoes.