Serve for brunch alongside poached eggs, or for dinner with a ribeye steak or Tuscan chicken!

1/3 cup bacon fat, plus more for greasing
2 lb. Red Dog German butterball potatoes, unpeeled, very thinly sliced
2 shallots, peeled, very thinly sliced
2 oz. Parmesan, finely grated (about 1 c.)
2 tsp. garlic powder
2 tsp. fresh thyme leaves, plus more for serving
1 tsp. chopped fresh rosemary
Kosher salt
Freshly ground black pepper

Preheat oven to 425°. Grease a 10″ cast-iron or ovenproof skillet with some bacon fat. In a large bowl, toss potatoes, shallots, Parmesan, garlic powder, thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper until combined. Add bacon fat and toss well to coat.

Starting in the center of prepared skillet, layer potatoes and shallots in a circular pattern with the slices slightly overlapping. Repeat layers, firmly pushing down between each layer to even out.

Bake galette until tender when pierced with a fork and golden brown on top, 50 to 60 minutes.

Let cool 20 minutes before serving. Top with more thyme; season with salt and pepper, if needed.