A little slice of heaven, equally welcome for an informal dinner or a special occasion. I made it from Cheergerm’s recipe (which boasts far lovelier photos than mine), but I used Gruyère because I couldn’t get the Comté cheese. Maybe next time… and there will definitely be a next time.
For this galette, I used my ovenproof Calphalon skillet, and there was no sticking… but the fat in the dish ensured that, I think.
I was afraid my version wouldn’t have the crispy brown edges (the very best part), but no worries!
Linnet Moss 
Oh wow, that looks delicious (and reminds me more of a Swiss rosti than a galette). And that is a huge compliment coming from a person who does not like cheese – unless it is grilled and melted. Might try this out, too. Thanks for making my mouth water!
I like every form of cheese, but grilled and melted and crispy around the edges is the best!
Oh yes!
I think your photo looks bloody delicious LM and it has me hankering for it once again. Super glad it turned out and tasted good. I am well chuffed, no worries at all.
It was great, and easier than I expected. I don’t think mine had as many layers as yours, but it crisped up just fine. My big worry was that the grated potato would turn all brown and oxidized, which it sometimes does when I try to make potato pancakes. I used the Yukon Gold potatoes, and didn’t notice the problem.
OMG, looks as yummy as Sebelius’ neck! 🙂
LOL! Great analogy 🙂
Gorgeous.
Thanks 🙂
Oh, yeah, this is a worthy one. Your photo looks like it was a massive success. This galette, an arugula salad and a glass of viogne and all the world’s ills would be set at ease.
Exactly! Arugula with a good refreshing vinaigrette would be the perfect complement. To say nothing of a Viognier.