Potato galettes can be done on the stove top in a frypan or baked as described below. The key to a great galette is crispiness. This oven baked galette is not unlike Scalloped Potatoes, or a Gratin, except instead of all the milk and the cream, you have cheese.

3 T. olive oil
1 yellow onion
3 yellow potatoes
salt & pepper
1 tsp. thyme
1 c. grated Gruyere
1 c. grated Parmesan

Preheat oven to 400. Heat oil in frypan over medium-low heat. Mince onion and saute until soft, about 5 minutes.

Meanwhile, slice the potatoes as thin as possible as if you were making homemade potato chips. Place in bowl with seasonings. Add onion & oil from frypan to the bowl and stir to coat all the potatoes.

Grease a deep-sided square or round casserole. A springform pan works well. Layer with potatoes, salt & pepper and then some cheese. Proceed until all ingredients are used. This could be 2 to 4 layers depending on the pan you use and how thin or thick your potato slices are.