Shiitake Mushroom & Potato Galette

Potato galettes rely on one unfussy trick: pressure. You stack thin potato slices around a savory filling, weight the whole thing with a brick, and let the oven do the rest. The slices fuse into a cake you can slice cleanly, with the outer edges turning crisp and the middle staying tender.

The filling here is shiitake mushrooms sautéed in butter, then bound with grated parmigiano-reggiano and fresh basil. Shiitakes bring the meaty, woody backbone that makes potatoes taste like they came out of a French bistro instead of landing as an afterthought side.

A final pass under the broiler crisps both faces of the galette for that golden-brown contrast. Serve it wedge-cut alongside roasted meats, or center-of-plate with a sharp green salad.

Pro Tips

• Slice the russets as thin and uniform as possible. A mandoline gives the tightest layers, and uneven slices leave gaps in the crust.
• Wrap a brick in heavy foil before setting it on the pan, so drippings do not bake onto the brick.
• No brick on hand? Use a cast-iron skillet or a couple of full tomato cans on the foil-covered cookie sheet.
• Pat the sliced potatoes dry before layering. Surface moisture blocks the crisp.
• When flipping for the broiler, slide the galette onto a second sheet gently so the layers stay locked together.

Variations

• Swap shiitakes for cremini or oyster mushrooms, or use a wild-mushroom mix for complex forest flavor.
• Add a thin layer of caramelized onion between the potatoes and mushrooms.
• Grate in some gruyère along with the parmesan for a richer, stretchier bite.