Potato Galette - cooking recipe

Ingredients

80 g butter (melted)
2 garlic cloves (minced)
1 kg potato (red suggested)
salt (freshly ground)
pepper (freshly ground)

Preparation

Preheat oven to 200C or 180C fan forced.
Brush a 20cm springform pan with melted and then combine the remaining butter and garlic in a small bowl.
Peel potatoes and slice as thin as possible (would suggest a mandolin or food processor).
Make a layer of potatoes in the base of the pan, overlapping slightly and brush with some garlic butter and season lightly with salt and freshly ground black pepper.
Repeat layers, brushing each with garlic butter and seasoning with the salt and pepper every couple of layers.
When you have made the final layer, press down to compact the potato, before giving a final brush of butter.
Stand pan on a baking tray, cover with foil and bake for 1 hour, uncover pan and cook for a further 30 minutes or until potato is tender and the top is a golden brown.
Run a knife around the inside of the pan and release the sides and cut into wedges to serve.