2 to 3 large baking potatoes about 12 ounces each
Salt and freshly ground pepper
1/2 cup or so of clarified butter or olive oil
Cooking the potatoes - several hours or a day in advance:
Scrub the potatoes under hot running water, then steam them for 12 to 15 minutes (mine took 25 minutes), until the potatoes are almost but not quite cooked. In other words, they should not be floury - after 12 minutes, pierce one with a sharp small knife, which should just penetrate. Cut one of the potatoes in half crosswise; if there is a raw central core, steam 2 or 3 minutes more. (If the central core is not cooked through it can discolor!) Let cool uncovered; the potatoes must be thoroughly cold before you grate them.
Peel the cold potatoes and rub through the large holes of the grater onto a baking sheet or tray. Toss lightly with a sprinkling of salt and pepper, leaving them loosely massed; set aside until you are ready to continue.
Film a frying pan with 1/8 inch of clarified butter or oil, and, when hot, spread in 1/2 to 2/3 cup of grated potato (the amount depends on how thick a galette you want). Saute over moderate heat for 4 to 5 minutes, pressing the the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip over, and saute to brown the other side a few minutes more. Transfer to a baking sheet, and keep warm while finishing the rest. Makes 6 to 8 galettes with 2 potatoes.
Ahead of time note:
The galettes may be sauteed somewhat ahead. Set aside uncovered, at room temperature. Reheat briefly in a 425 degree oven.
Another Presentation:
Make a large galette in a 10 or 12 inch pan, and if you don't have the courage to flip, brown the top under the broiler. After a light browning on the top, you could then sprinkle it with grated Swiss cheese, and brown again.