3 medium beets sliced into thin rounds (a mandoline works great for this, and a sharp knife will do)
1 bunch fresh herbs thyme, oregano, or chives, finely chopped
1 bunch scallions sliced into thin rounds
1 qt potatoes, sliced into thin rounds
1 T. olive oil
6-8 oz sharp Swiss cheese Gruyère, raclette, or similar
2 oz parmesan or romano cheese grated
to taste salt and pepper

Preheat oven to 350°F.

In separate bowls, toss potatoes and toss beets with enough olive oil to coat each piece. In a round baking dish or oven-proof skillet, lay down the first layer of potatoes, slightly overlapping each round and working toward the center. Lightly salt each layer as you go.

Make the second layer your beet layer, again, working toward the center. Cover the beet layer with 1/2 of the shredded cheese and half of the grated cheese. Add two more layers of potatoes, adding cheese and lightly salting between them.

Bake finished galette on a foil-lined baking sheet for 60 minutes until it is brown, bubbling, and crispy. Serve hot.

Serves: 4