Duck Fat-Potato Galette with Caraway and Sweet Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Duck fat and potatoes are a match made in heaven in this rustic, savory galette (bacon fat makes a fine substitute). Ingredients:
4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan |
1/2 teaspoon caraway seeds |
2 tablespoons rendered duck or bacon fat, melted |
1 teaspoon (or more) kosher salt |
1/2 teaspoon freshly ground black pepper |
2 pounds medium yukon gold potatoes, unpeeled, cut into 1/8 -thick slices with a mandoline or v-slicer |
1 small sweet onion (such as maui), very thinly sliced |
Directions:
1. Arrange a rack in middle of oven; preheat to 425°F. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
2. Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat.
3. Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
4. Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
5. Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
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