Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV
This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?
WHY THIS RECIPE WORKS
For even cooking and great browning, we began our Potato Galette recipe on the stovetop and then slid the pan onto the bottom rack of a hot oven. Using an oven-safe nonstick skillet averted the risk that our Potato Galette would stick to th...