Crispy Potato and Cheese Galette

Let's begin by preparing the potatoes. We'll be using about three medium-sized potatoes, around 350g, with the skin on.

Wash the potatoes quickly, then use a peeler to remove the skin. Placing a Zaru (draining basket) underneath can make the process smoother.

Be sure to remove any sprouts from the exposed potato eyes, as they can cause stomach upset if ingested. If you're unsure, it's always best to remove them to be safe.

Rinse the Zaru (draining basket) and set it aside; we will use it later.

Next, prepare a bowl, then slice the potatoes into thin strips. If you're using a slicer, be extra careful to avoid injury, since the potatoes tend to slip.

For easier handling, it's recommended to slice first and then cut into thin strips. It might be a bit of work, but we can do it together!

Clean your cutting board and knife promptly to prevent the potato starch from hardening, which makes it harder to wash off.

Here's a key point: Sprinkle 1 teaspoon of sugar over the shredded potatoes. Instead of salting, we're using sugar to draw out moisture.

Avoid rinsing the sliced potatoes after the sugar massage, as we want to keep the potato starch to help bind the galette.

Mix well and let it sit for about 5 minutes.

While waiting, prepare 40g of pizza cheese and 1 tablespoon of potato starch.

Prepare a 20cm frying pan, lightly oiled with a paper towel. A slightly generous amount of oil helps to achieve a crispy surface.

After 5 minutes, you'll notice the potatoes looking shiny and moist. Transfer the potatoes to the Zaru, which you rinsed earlier.

Wipe the bowl lightly with paper towels, then squeeze the potatoes firmly to remove the excess moisture and return them to the bowl. Removing moisture is key for a crispy finish!

Add the pizza cheese and potato starch.

The potato starch serves two purposes: it absorbs any remaining moisture and helps bind the galette together.

Mix everything thoroughly. Since the seasoning comes from the cheese, don't be afraid to add a generous amount—40g is perfect, but you can reduce to 30g if you prefer.

Transfer the mixture to the prepared frying pan, spreading it out gently. Avoid pressing too hard to prevent the oil from separating from the potatoes. Just let it spread naturally.

Place the frying pan over low heat to warm it up. Cooking over low heat is crucial; high heat will burn the surface while leaving the inside uncooked.

Listen for the gentle sizzle as it cooks. Shape it lightly without over-mixing to keep the oil and potatoes separate.

Cover the pan and cook over low heat for 6 minutes to steam the galette.

After 6 minutes, remove the lid and gently flip the galette over.

Now, cook uncovered for 3 minutes, pressing down lightly with a turner to ensure a crispy surface. Be gentle; pressing too hard will squash the inside.

If you think more oil is needed, add a little to prevent burning. Usually the side pressed with a turner become surface.

Flip it over to reveal the beautifully browned surface. Season with salt and black pepper while it's hot, and your fantastic galette is complete!

For a delightful twist, try drizzling honey or maple syrup over the galette. It transforms it into a honey-cheese pizza sensation!