Baked Potato Galette

Steps

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1. 1
   Combine all sauce ingredients (ketchup, mayonnaise, honey, lemon juice, and curry powder) and stir well to create a curry-flavored aurora sauce.
   ▶ ≈1:38
2. 2
   Peel the potatoes and remove any sprouts. First slice them thinly, then cut into fine julienne strips. Aim for thin, uniform cuts.
   ▶ ≈2:15
3. 3
   Place the julienned potatoes in a bowl, sprinkle with salt, and massage vigorously for about 1 minute until liquid is released. Then squeeze out all excess moisture.
   ▶ ≈3:27
4. 4
   Add the melted cheese to the potatoes and mix together until well combined.
   ▶ ≈4:03
5. 5
   Heat olive oil in a 20cm skillet over medium heat for about 30 seconds. Pour in the potato mixture, spread evenly to a uniform thickness, and gently press down with a spatula.
   ▶ ≈4:17
6. 6
   Cover with a lid, reduce heat to low, and cook for 3 minutes. Uncover to check if the bottom is golden brown.
   ▶ ≈4:57
7. 7
   Using a rubber spatula, gently loosen the galette from the pan, ensuring it slides freely. Then flip it over carefully.
   ▶ ≈5:11
8. 8
   After flipping, gently press down again with the spatula. Keep heat at low, leave uncovered, and cook for about 5 minutes until the other side is also golden brown.
   ▶ ≈5:27
9. 9
   Flip the galette one more time and increase heat to medium. Cook each side for about 1 minute to achieve a crispy, golden exterior.
   ▶ ≈6:03
10. 10
    Transfer the galette to a plate and garnish with dried parsley if desired. Serve with the curry-flavored aurora sauce on the side.
    ▶ ≈6:46