Potato Galettes

Directions

1. 1
   Peel the potatoes, making sure to keep their round shape, and rinse them under cold water.
2. 2
   Using a mandoline, slice one of the potatoes almost paper-thin.
3. 3
   (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.)
4. 4
   On a work surface, form a circle of overlapping slices about 5 inches in diameter.
5. 5
   Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used.
6. 6
   Make another galette with another potato.
7. 7
   Preheat the oven to 200 degrees and place 2 small skillets over medium heat.
8. 8
   When hot, add 2 tablespoons of the clarified butter to each.
9. 9
   Using a large spatula, carefully transfer 1 galette to each skillet.
10. 10
    Cook until the bottoms are golden brown, 4 to 5 minutes.
11. 11
    (Lower the heat if they brown too quickly.)
12. 12
    Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more.
13. 13
    Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
14. 14
    While the first 2 galettes are cooking, prepare the remaining 2 in the same manner.
15. 15
    Serve warm.