Ingredients

• 1 tablespoon unsalted butter
• 1 large russet (baking) potato (1/2 lb)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a Japanese Benriner or other adjustable-blade slicer

Instructions

1. Melt butter in a 7 1/2- to 8-inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick slices with slicer. Toss potato with melted butter, salt, and pepper in a bowl, then layer potato slices, overlapping slightly, in skillet.
2. Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes more.