Grated Potato Galettes are buttery crispy on the outside and creamy on the inside. They are easy to make and an elegant side dish.
Several hours or a day in advance: Scrub the potatoes under hot running water; then steam them for 15 to 20 minutes, until the potatoes are almost but not quite cooked. After 15 minutes, pierce one with a sharp small knife which should just penetrate. Cut one of the potatoes in half crosswise: if there is a raw central core, steam several minutes more. (If the central core is not cooked through, it can discolor.) Let the potatoes cool uncovered or refrigerated; the potatoes must be thoroughly cold before you grate them.
Peel the cold potatoes and rub through the large holes of a box grater onto a baking sheet or tray (the food processor does not work well here). Toss lightly with a sprinkling of salt (try 1/2 teaspoon) and pepper (try 1/4 teaspoon), leaving them loosely massed; set aside until time to sauté.
Heat half of the clarified butter in a 10-inch non-stick skillet over medium heat. When hot, add grated potatoes. Sauté over medium heat for 10 to 15 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip onto a plate; add remaining clarified butter and slide galette back into pan; sauté to brown the other side, about 10 minutes. Cut into serving pieces. Yield: 4 servings. (See Tips 2 and 3)