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Peel the potatoes and shred on the large holes of a box grater. Place the shredded potatoes in a colander and rinse under cold water, stirring often, until the water runs clear, about 1 minute. Drain well. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible.
Toss together the potatoes, red onion, thyme, salt, and pepper in a large bowl.
Heat a 10-inch nonstick skillet over medium, heat 5 tablespoons of the oil. Add potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press to compact the potatoes. Cook until the bottom and sides are golden brown, about 15 minutes.
Carefully slide the galette, browned side down, onto a baking sheet. Invert the skillet on top of the galette and flip the sheet so that the galette is now browned side up in the skillet.
Drizzle the remaining 2 tablespoons of the oil around the edges of the skillet. Cook until golden brown on the bottom, 8 to 10 minutes. Transfer galette to a cutting board. Cut into wedges. Garnish with flaky sea salt and thyme.