Preparation

• Combine the shallots and 3 Tbs. of the oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 min. Remove from the heat and let cool completely (about 25 min. at room temperature; cool them more quickly in the refrigerator. if you like).
• 将烤箱加热到400°F。擦拭7-1/2英寸蛋pan的底部和内部边缘，其剩余的1/2茶匙可移动的底部。橄榄油或喷雾喷雾剂。将蛋pan放在有箔纸的有箱烤盘上。
• 用厨师的刀将土豆尽可能稀薄（约1/16英寸）切成薄片。提示：如果马铃薯摇摆，则将纵向切片切下底部以稳定下来；然后继续切横向切片。丢弃末端。将土豆片放入搅拌碗中，加入葱和橄榄油以及草药，并拌匀以彻底涂上土豆（一个小橡胶刮刀效果很好）。
• 用一层马铃薯片盖住蛋pan的底部，稍微重叠。沿着蛋pan的外部边缘开始，然后稍微重叠，向内移动，直到底部被一层土豆覆盖。在土豆上撒上盐（慷慨的1/8茶匙），然后撒上大约四分之一的帕米亚诺，大约四分之一的gruyère。排列另一层土豆，加盐调味，撒上奶酪，再重复两次，直到有四层土豆。（这是一件凌乱的工作；您需要一条湿毛巾才能在两层之间擦拭手。）在最后一层中，再加上更多的盐和任何剩下的奶酪。
• Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 min. The bottom will be crisp and the sides brown.
• Let the galette cool for 10 or 15 min. in the pan. It will then be cool enough to handle but still plenty hot inside for serving. Have a cutting board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom. Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.

Individual Potato Galettes

• For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipe will fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.