1. Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them. 2. Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well. 3. Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette…they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often. 4. While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm. 5. In another pan, heat the rest of the butter; Add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette. 6. *To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit. ---------------------------------------------------------------------------
Nutrition
Ingredients
