Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 baking sheets with parchment paper. Place a round plate that’s about 10-inches wide on the center of one of the sheets of parchment and trace with a dark pen or Sharpie. Flip the paper over (you should still be able to see the circle). Repeat with the other sheet of parchment. These circles will help in assembling a round galette.

Step 2

Grate 3 ounces Comté cheese (about 1 loosely packed cup). Finely chop until you have 2 tablespoons fresh chives.

Step 3

Peel 1 1/2 pounds Yukon Gold potatoes. Thinly slice the potatoes with a sharp knife or mandoline into 1/8-inch thick rounds. Place the slices in a large bowl.

Step 4

If solid, melt 1/4 cup duck fat. Add the duck fat, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper to the potatoes and toss until evenly coated.

Step 5

Divide the potatoes into 4 portions. Assemble the galettes one at a time: Working from the outside to the center, arrange 1 portion of the potatoes in an even layer inside one of the marked rounds on the parchment, overlapping the slices as needed. Sprinkle with 1/4 cup loosely packed cheese. Arrange a second portion of the potatoes over the cheese in the same way, then sprinkle with another 1/4 cup loosely packed cheese. Repeat assembling the second galette.

Step 6

Bake for 15 minutes. Rotate the baking sheets between racks and from front to back. Continue baking until the potatoes are tender and the edges are deep golden brown and crisp, about 10 minutes more. Sprinkle with the chives and flaky salt if desired before cutting into wedges and serving.