First things first, peel your potatoes. Then, using a mandoline slicer or your sharp knife, slice the potatoes into very thin rounds. We’re talking wafer-thin, folks – this is not the time for chunky chips. Once sliced, toss them in a large mixing bowl with melted butter, minced garlic, fresh thyme, salt, and pepper. This is where the magic starts. The seasoning clings to each slice, promising flavor in every bite.

Preheat your oven to 375°F (190°C). Then, layer the potato slices in a circular pattern in your non-stick skillet, slightly overlapping each slice to create a beautiful, flower-like arrangement. The goal here is to build your galette with care and love, like you’re tucking each potato slice into bed.

Place the skillet over medium heat on the stove and cook for about 10 minutes. You’re not looking to cook them through – just aiming to get a nice, golden crust on the bottom. After this initial stovetop cooking, transfer the skillet to your preheated oven and bake for about 45-50 minutes, or until the top is crispy and golden brown.

Wait a few minutes and then let it cool down. Then, place a large plate over the skillet and carefully flip the galette onto the plate. There you have it – a golden, crispy, buttery potato galette that will make your taste buds sing “La Vie en Rose.”