Potato Galette

4 medium Idaho or russet potatoes, peeled

3 Tbls butter, divided

4 sprigs of fresh thyme, minced

Melt 1 1/2 tablespoon of butter in a 10 inch nonstick skillet over medium high heat. Grate potatoes and add thyme leaves and salt and pepper to taste. Add to skillet and press down and cook until underside is nicely browned. Place a plate over the skillet and invert potatoe cake onto the plate. Add 1 1/2 tablespoon more butter to skillet and slide potato cake back in to brown the second side. Serves 4