Ingredients

• 3 tablespoons butter
• 1/4 cup shallots, finely chopped
• 16 ounces Yukon gold potatoes, unpeeled and scrubbed
• 1 teaspoon fresh thyme, lightly chopped
• kosher salt
• 1/2 cup (1 ounce) Parmigiano Reggiano, grated
• 1 cup (4 ounces) Gruyère cheese, shredded

Directions

1. Heat oven to 400F. Grease bottom and inside edge of 7½-inch tart pan (who in the world has a 7½-inch tart pan?) with removable bottom. Place the pan on a rimmed baking sheet.

2. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the shallots, reduce the heat to low, and cook until the shallots are softened but not browned, about 2 minutes. Remove from the heat.

3. Slice the potatoes as thinly as possible, no more than 1/16 inch thick. Melt 2 tablespoons of the butter in a large bowl in the microwave. Add the potatoes and a pinch of salt to the bowl and toss to coat the potatoes with butter. Microwave, uncovered, for 4 minutes, stirring every minute. The potatoes should bend, but they don’t need to be cooked all the way through. Remove the potatoes from the microwave and add the shallot mixture, thyme, and ½ teaspoon salt.

4. Layer the bottom of the pan with potato slices, overlapping them slightly. Sprinkle ¼ of each cheese type on the potatoes, then repeat the layering three more times, ending with cheese. (You’ll probably need to scrape some of the shallots and other goodies over the potatoes as you form the layers. The don’t cling to the potatoes much.)

5. Bake until the top of the galette is golden brown and the potatoes are tender, 30-40 minutes. Let cool for about 10 minutes, then carefully remove the tart ring from the galette. Use a thin spatula to transfer the galette to a cutting board, cut into wedges, and serve.

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