Potato Galettes

• 4 medium-size ripe tomatoes, sliced 1/4 inch thick
• 2 tablespoons extra virgin olive oil
• 1 tablespoon combined finely chopped fresh savory, thyme, and parsley
• 2 large Idaho potatoes, peeled
• 6 to 8 teaspoons clarified butter
• 1/2 log good-quality goat cheese (about 6 ounces), cut into 1/4-inch rounds
• Kosher salt and freshly ground black pepper
• 4 cups mesclun leaves, or other greens
• 1/2 cup Sherry Vinaigrette

1. For the oven-dried tomatoes:
2. Preheat the oven to 225F.
3. and line a baking sheet with parchment paper.
4. Arrange the tomato slices in a single layer on the paper, drizzle lightly with the olive oil, and sprinkle with the herbs.
5. Roast 2 hours.
6. They will shrink and darken slightly and be drier in appearance, but they will remain some what firm and moist.
7. For the potato galettes:
8. To slice potatoes easily, first cut an even lengthwise slice off the bottom, so the potato can stand firmly on a cutting board.
9. Using a mandoline if possible, cut each potato into 1/8-inch slices; there should be about 32 in all.
10. Brush a small nonstick skillet with about 1 teaspoon of clarified butter.
11. Place over medium heat until hot, then arrange about 8 potato slices in the center, overlapping slightly to form a pancake.
12. Cook until golden brown, 2 to 3 minutes on each side.
13. Repeat with the remaining potato slices.
14. Drain on paper towels.
15. You may use a larger skillet and cook 2 or 3 galettes at a time.
16. To serve:
17. Preheat the oven to 200F.
18. Place the galettes on a baking sheet and top each with a slice of cheese and some dried tomatoes.
19. Season with salt and pepper.
20. Place in the oven until warmed through and the cheese has softened, 3 to 4 minutes.
21. In a bowl, toss the mesclun with the sherry vinaigrette.
22. Arrange each galette on an individual serving plate and top with the mesclun.
23. To vary potato galettes:
24. Sprinkle whole leaves of sage or tarragon between the layers
25. Serve as a base for seared red snapper
26. Try potato galettes topped with:
27. Grilled vegetables (see Tuna with Grilled Vegetables and Provencal Vinaigrette)
28. Confit Bayaldi
29. Ratatouille
30. Bits of goat cheese

tomatoes, extra virgin olive oil, fresh savory, potatoes, butter, goat cheese, kosher salt, mesclun leaves, sherry vinaigrette

Taken from www.cookstr.com/recipes/potato-galettes (may not work)