shared at the event by Joelen
recipe courtesy of Jacques Pepin1/2 recipe pâte brisée (or prepared pie crust dough) 1 tablespoon butter
1 tablespoon oil
1 pound potatoes, peeled, cut into very thin slices, washed, and dried
1/2 cup heavy cream
Roll out the dough as indicated for the Apple Galette, about 1/16-inch thick and in a 1 3-inch circle. Place on a large cookie sheet.
Melt the butter in a skillet and add the oil. Add the potato slices and sauté for 3 to 4 minutes on high heat until the slices start to look transparent and a few are slightly browned. Let cool a few minutes and spread the potatoes on the dough. Fold over the border of the dough as for Apple Galette.
Bake in a 400-degree oven for approximately 45 minutes, until it is nicely browned. Spread the cream on top and bake for another 15 minutes. Serve lukewarm in wedges.