- 2-1/4 lb potatoes (White or Yukon Gold)
- 4 TB Natural By Nature organic unsalted butter
- 4 oz smoked salmon
- 2-1/2 oz shredded Natural By Nature organic cheddar cheese
- 1 clove garlic, minced
- 1 TB purple onion, finely chopped
- freshly ground black pepper
- 2 green onions, chopped
Peel and slice the potatoes 1/4 inch thick. Place in a bowl of cold water as you slice.
Melt 3 TB butter in well-seasoned 9″ or 10″ cast iron skillet over moderate heat, turning to coat the surface.
Dry the potato slices and arrange them in an overlapping layer in the skillet, making sure it is completely covered. Press down with spatula and sprinkle with salt and pepper.
Arrange the smoked salmon, cheddar cheese, garlic and onion on the potato layer. Top with the remaining potatoes and press down. Dot the top with the 1 TB butter and season with salt and pepper.
Cover the skillet and cook the potatoes over low heat until the bottom of the galette is crisp and the potatoes are tender, about 45 minutes.
Loosen the bottom of the potatoes with a spatula, invert onto a plate, and slice into triangles. Garnish with chopped green onions. Serve with dressed salad greens for a light lunch.