PREP TIME: 15 minutes • COOK TIME: 20 to 25 minutes

From Robin Miller. This galette uses thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outra­geously good, if I do say so myself! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving.

Cooking spray
2 large Yukon Gold potatoes (about 1 pound total), cut into l/8-inch ­thick slices
Salt and freshly ground black pepper
1/2 cup thinly sliced red onion
1 cup diced cooked ham
1/2 cup crumbled fresh goat cheese
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese

1. Preheat the oven to 375°F. Coat a large baking sheet with cooking spray.

2. Arrange the potato slices in slightly overlapping rows on the prepared baking sheet, making a l0-inch square or slightly larger circle. Spray the potatoes with cooking spray and season with salt and pepper. Arrange the onion slices, ham, and goat cheese over the potatoes and sprinkle the top with rosemary, oregano, and Parmesan cheese.

3. Bake for 20 to 25 minutes, until the potatoes are golden brown and tender. Cut the galette into pieces and serve.

Serves 4