You’ll need:
2 large Russet potatoes (Or any potato that‘s good to boil, bake or roast. I would avoid new potatoes or
the more exotic fingerling varieties for this dish. They’re too fiddly to peel and
grate and the delicacy of their flavors will be overpowered in this galette.)
½ bunch spinach (Or any other greens: beet greens, kale, or Swiss chard, for example.)
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 cup Gruyere cheese, grated (Or any other cheese in that general family – Emmental works well.)
Chives, for garnish

Peel and grate the potatoes. If you do this in advance, you’ll need to soak the grated potatoes in water to prevent them from turning brown. That’s fine, but be sure to dry them thoroughly before cooking. Use a salad spinner or a potato ricer; otherwise the grated potato will not cook crisply.

Wash the greens thoroughly. They’re often gritty. Chop and sauté in olive oil.

Set them aside.

Divide the dry, grated potato into two. In a large, ovenproof skillet, sauté one half in butter, turning it once, to make a crisp, golden pancake. Turn that pancake out onto a plate and sauté the second half of the grated potatoes to make another crisp, golden pancake.

Leave this second pancake in the pan and layer in the sautéed spinach and the cheese. Then add the first pancake so that you have the spinach and cheese sandwiched between the potato pancakes.

Place the skillet under a broiler for a few minutes to melt the cheese and crisp the potatoes.

Cut into wedges, like a pizza, t