2½–3 lbs Russet or Yukon Gold potatoes, peeled and sliced ⅛ inch thick

6 Tbsp (85g) unsalted butter

3 cloves garlic, smashed and peeled

1 tsp kosher salt

½ tsp freshly ground black pepper

1 cup Parmigiano Reggiano, grated

Flaky sea salt, to finish

½ cup crème fraîche

¼ cup chopped fresh dill, plus more for serving

½ lemon, juiced (about 1 Tbsp)

8 oz smoked salmon, thinly sliced

½ small red onion, diced (or 1–2 shallots, finely chopped)

2–3 Tbsp capers, drained

2 Tbsp chives, thinly sliced

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Melt butter with smashed garlic in a small saucepan, infuse a few minutes, then discard garlic.
Toss potato slices with garlic butter, salt, pepper, and Parmesan until coated.
Arrange potatoes in overlapping circles on baking sheet to form a 10–12 inch round galette.
Bake 45–55 minutes until golden and crisp at edges.
Cool slightly before topping.
Whisk crème fraîche with lemon juice and dill, then spread over galette.
Top with smoked salmon, onion/shallots, capers, and chives.
Finish with flaky sea salt and extra dill sprigs. Slice into wedges and serve.

Use a mandoline for even potato slices and best texture.

Russets yield crispier texture, Yukon Golds a creamier one.

Gruyère or Fontina can be added for richness.

Reheat base separately and top with fresh salmon to maintain texture.