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                                                                  Ingredients
                                                                  • Yes No 3 large lb yukon gold potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 lb pork breakfast sausage
                                                                  • In a large saucepan, cover the potatoes with water and bring to a boil. Simmer until partially cooked, 8 to 10 minutes. Transfer to a plate and let cool. Peel the potatoes and coarsely shred them on a box grater. Spread the shredded potatoes on a baking sheet; season very lightly with salt and pepper.
                                                                  • In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil. Add the fennel and onion, cover and cook over moderate heat until softened, 5 minutes. Uncover and cook, stirring occasionally, until lightly browned, 5 minutes longer. Let cool slightly, then transfer to a food processor. Add the sausage and pulse to combine.
                                                                  • Preheat the oven to 375°. Wipe out the skillet and coat with 1 tablespoon of the olive oil. Press half of the shredded potatoes in the bottom of the skillet and partially up the side. Spread the sausage mixture over the potatoes, leaving a 1-inch border all around. Press the remaining potatoes on top in an even layer, sealing the edges. Cook over moderately high heat until the bottom is golden, 15 minutes.
                                                                  • Carefully slide the potato galette onto a large plate and cover with the skillet. Invert the galette into the skillet. Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes. Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through. Slide the galette onto a cutting board, cut into wedges and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve

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