We all know and love potatoes. From rich and creamy mashed goodness to salty and savory roasted bites, they are an ideal vehicle for a variety of flavors, cooking methods and best of all, condiments! But for those times when you want to up the elegance of the humble potato, take a stab at this galette from Cook’s Illustrated, which was tried, tested and devoured by Emily from Cupcakes & Cashmere. Though requiring a smidge of patience and a bit of time, the resulting crispy gorgeousness is so worth it, especially during the holidays! Photo source: cucpcakesandcashmere.com

Ingredients:

• 2½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
• 5 tablespoons unsalted butter, melted
• 1 tablespoon cornstarch
• 1 teaspoon table salt
• ½ teaspoon ground black pepper
• 1½ teaspoons chopped fresh rosemary leaves (optional)

Tips:

• A pound of dried beans, rice, or coins can be substituted for the pie weights.
• In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake.
• Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin.

Directions:

• Adjust oven rack to lowest position and heat oven to 450 degrees.
• Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
• Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl.
• Add dried potatoes and toss until thoroughly coated.
• Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat.
• Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
• Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes.
• Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes.
• Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes.
• Transfer skillet to oven and bake 20 minutes.
• Remove cake pan and foil from skillet.
• Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes.
• Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
• Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette.
• Using serrated knife, gently cut into wedges and serve immediately. Recipe from Cook’s Illustrated: