- 3 pounds large Yukon Gold potatoes
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 fennel bulb—halved, cored and thinly sliced lengthwise
- 1 small onion, sliced
- 1 pound pork breakfast sausage
- In a large saucepan, cover the potatoes with water and bring to a boil. Simmer until partially cooked, 8 to 10 minutes. Transfer to a plate and let cool. Peel the potatoes and coarsely shred them on a box grater. Spread the shredded potatoes on a baking sheet; season very lightly with salt and pepper.
- In a 12-inch nonstick ovenproof skillet, heat 1 tablespoon of the oil. Add the fennel and onion, cover and cook over moderate heat until softened, 5 minutes. Uncover and cook, stirring occasionally, until lightly browned, 5 minutes longer. Let cool slightly, then transfer to a food processor. Add the sausage and pulse to combine.
- Preheat the oven to 375°. Wipe out the skillet and coat with 1 tablespoon of the olive oil. Press half of the shredded potatoes in the bottom of the skillet and partially up the side. Spread the sausage mixture over the potatoes, leaving a 1-inch border all around. Press the remaining potatoes on top in an even layer, sealing the edges. Cook over moderately high heat until the bottom is golden, 15 minutes.
- Carefully slide the potato galette onto a large plate and cover with the skillet. Invert the galette into the skillet. Drizzle the remaining 1 tablespoon of oil around the edge of the galette and cook over moderately high heat for 5 minutes. Transfer the skillet to the oven and bake for 45 minutes, or until the bottom is well browned and the sausage is cooked through. Slide the galette onto a cutting board, cut into wedges and serve.
The uncooked potato cake can be refrigerated overnight; return to room temperature before cooking.