Preheat the oven to 200°C (400°F). Grate the unpeeled potatoes using a coarse grater and place them in a colander.
Grate the onion, garlic clove, and Comté cheese using the same grater.
Squeeze the grated potatoes over a bowl to drain the excess water. Discard the water, leaving the fine white layer of potato starch at the bottom of the bowl.
Add the squeezed potatoes, grated onion, garlic, and cheese into the bowl with the starch. Add the egg, flour, freshly grated nutmeg, and a pinch of coarse salt. Mix everything thoroughly by hand.
Spread the mixture evenly onto a baking sheet. Bake for 40 minutes at 200°C (400°F), flipping the galette halfway through the cooking time to ensure both sides are deeply golden brown.
Cook it hands-free.
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