Potato Galettes

Directions

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