Crispy Potato Galette

There is no denying the universal appeal of potatoes cooked until crisp and golden. This is a version of an irresistible old-school French dish called pommes Anna, heavenly with a steak, a roast chicken, or just about anything. The key to success is to slice the potatoes very thin and not skimp on the butter. Start the galette in a cast-iron pan on the stovetop and finish it in a hot oven. It serves two civilized people, or one who is gluttonous.