1 1/2 pounds russet potatoes, peeled
3 T canola oil, divided
kosher salt and freshly ground black pepper, to taste
2 1/2 ounces garlic herb cream cheese (such as Boursin)
3 whole green onions, white and green parts chopped separately)
Line a large bowl with cheesecloth folded double. Coarsely grate the potatoes into the cloth, then gather the edges of the cheesecloth together and squeeze out as much moisture as possible.
Heat 1 1/2 T of the oil in a 10" nonstick saute pan over medium heat. Press half of the potatoes into a thin, even layer in the pan. Sprinkle with s&p.
Leaving a 1/2" plain border, scatter the cheese and the white parts of the onions over the potatoes. Press the remaining potatoes over the filling in an even layer.
Cook over medium high heat until crisp on the bottom, pressing occasionally with a spatula, about 10 minutes. Place a rimless baking sheet over the pan and invert the galette onto the sheet. Add remaining 1 1/2 T oil to the same pan, then slide the galette, browned side up, back into the pan.
Cook until crisp and golden on second side, about 10 minutes longer. Sprinkle with chopped green onion tops; cut into wedges to serve.
This galette can be made two hours ahead. Turn onto a baking sheet and let stand at room temp. To serve: warm on a baking sheet in a 350* oven until crisp, about 15 minutes.