This gorgeous potato cake is made rather more decadent than usual, laden with butter and slamon. I find that a heavy nonstick skillet with an ovenproof handle is best.
- 2 lb. firm potatoes, such as Yukon Gold
- 1 ¾ sticks unsalted butter
- 8 oz. smoked salmon
- 3 tablespoons chopped fresh dill
- 1/3 cup heavy cream
- salt and freshly ground black pepper
1. Slice the potatoes very thinly either by hand, with a mandolin, or in a food processor. Rinse the slices in cold water and pat dry with paper towels. Divide into three.
2. Slowly melt the butter in a small saucepan and skim off any white residue or foam. Spoon 2 tablespoons of the butter into a heavy 8-inch nonstick skillet and keep the rest warm.
3. Using one third of the potatoes, arrange some of the slices over the bottom of the skillet in neat, overlapping circles. Scatter the remainder of this third over the top, seasoning as you go, and brushing with butter.
4. Arrange half the smoked salmon over the potatoes, sprinkle with half the dill, moisten with 3 tablespoons of the cream, and sprinkle with salt and pepper.
5. Arrange the second portion of the potatoes over the top, brushing with butter and seasoning well as you go. Cover this with the remaining smoked salmon, sprinkle with the remaining dill, and moisten with the remaining cream. Season with salt and pepper. Arrange the remaining portion of potatoes over the salmon, brushing with butter and seasoning as before, and then pour over any remaining butter.
6. Put the skillet over medium heat and cook carefully for about 5 minutes or until the underside begins to turn golden brown. Test by carefully lifting up the edge with a spatula. Press the potatoes down firmly and cover with a lid or buttered kitchen foil. Bake in a preheated oven at 350 F for 40-45 minutes or until the potatoes are tender when pierced with a sharp knife and the underside is a deep golden brown.
7. Loosen the galette with a spatula so that it moves freely. Put a warm serving plate over the skillet and invert quickly onto the dish.