Active Time

　　10 min

　　Total Time

　　30 min

　　A nonstick skillet and an adjustable-blade slicer make this elegant dish easy.

　　Active time: 10 min Start to finish: 30 min

　　

Ingredients

Makes 1 serving

　　1 tablespoon unsalted butter

　　1 large russet (baking) potato (1/2 lb)

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Special Equipment

a Japanese Benriner or other adjustable-blade slicer

　　

Step 1

Melt butter in a 7 1/2- to 8-inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick slices with slicer. Toss potato with melted butter, salt, and pepper in a bowl, then layer potato slices, overlapping slightly, in skillet.

　　

Step 2

Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes more.