Using clarified butter in this dish really makes a difference since it has a higher smoke point. The potatoes take time to cook and using clarified butter allows them cook without burning.
In case your wondering, a galette is a food prepared and served in the shape of a flat round cake.
To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed. Melt the butter slowly being careful not to boil. A foam will develop on top. Remove the pan from the heat, skim the foam from the top and discard. You will see a layer of milky solids in the bottom of the pan. Slowly pour into a container (I use a jelly jar), leaving the milky solids behind. Store leftovers in the refrigerator for several weeks.
1/4 cup plain yogurt
2 tbsp. minced parsley
2 tbsp. capers, drained
2 russet potatoes
4 tbsp. clarified butter
Salt and freshly cracked black pepper, to taste
Red onion, thinly sliced
2. Peel and grate potatoes. Heat 2 tbsp. clarified butter in a 10″ nonstick skillet over medium-low heat. Toss potatoes with salt and pepper; add to pan and stir to coat potatoes with butter. Gently press potatoes into a flat round, cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.
3. Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Remove from pan. Season with salt and pepper. Serve with thinly slice red onion and yogurt-caper sauce.