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Potato galettes can be done on the stove top in a frypan, or baked as described below. The key to a great gallette is crispiness. This oven baked galette is not unlike Scalloped Potatoes, or a Gratin, except instead of all the milk and the cream, you have cheese.
3 T. olive oil
1 yellow onion
3 yellow potatoes
salt & pepper
1 tsp. thyme
1 c. grated Gruyere
1 c. grated Parmesan
Preheat oven to 400. Heat oil in frypan over medium-low heat. Mince onion and saute until soft, about 5 minutes.
Meanwhile, slice the potatoes as thin as possible as if you were making homemade potato chips. Place in bowl with seasonings. Add onion & oil from frypan to the bowl and stir to coat all the potatoes. Grease a deep-sided square or round casserole. A springform pan works well. Layer with potatoes, salt & pepper, and then some cheese. Proceed until all ingredients are used. This could be 2 to 4 layers, depending on the pan you use and how thin or thick your potato slices are.
Take a baking sheet with sides and cover with foil (for easy clean-up later). Place your pan on this and bake for 45-50 minutes until the top is browned and the potatoes are fork-tender.