Preparation

• Pat potatoes dry if very starchy or moist.
• In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste.
• Starting in center, arrange potato slices in a closely overlapping, attractive spiral.
• When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover.
• Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking.
• Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat.
• Place a larger platter over pan and flip it upside down, transferring potatoes to the platter.
• Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat.
• Cover and cook until well browned, about 15 minutes.
• Meanwhile, combine the parsley and garlic in a small bowl.
• About 2 minutes before ready to serve spread the garlic and parsley mixture over the top. Leave the lid of the pan off.
• To serve, slide galette onto a serving platter, season to taste with salt, and garnish with thyme. Serves 4.