Preparation / Directions:
Heat up a large and deep skillet over medium high heat. Add 1 tblsp of the butter. Once it melts, start layering the potatoes in a circular pattern on the bottom of the skillet. Create one layer, salt and pepper the potatoes, sprinkle some of the rosemary and butter onto it. Repeat by adding layers of potatoes, spices and butter until you run out of potatoes. Press down on the layers to keep them compact.
Turn the heat down to medium. Cook until the bottom layer is a very rich crispy brown - about 45 minutes. Place a flat plate (or other heat resistant flat cooking thing) onto the top of the skillet. Flip the Gallette onto your flat thing, and then slide it back into the skillet with the raw side down. Cook for another 15-25 mintues until the bottom is brown and crispy.
Turn the Gallette onto a serving platter, cut into wedges and eat.
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