Duck Fat-Potato Galette with Caraway and Sweet Onions
A luxurious layered potato dish featuring thin-sliced Yukon Gold potatoes and sweet onions, enhanced with duck fat and toasted caraway seeds. This elegant galette has crispy edges and tender layers, making it a sophisticated side dish.
Ingredients
- •4 tablespoons unsalted butter
- •½ teaspoon caraway seeds
- •2 tablespoons rendered duck or bacon fat
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
- •2 pounds Yukon Gold potatoes
- •1 whole sweet onion
- •ingredient note
- •1 piece springform pan ring
Cooking Instructions
- 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.
10 min
- 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.
10 min
- 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.
15 min
- 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.
55 min
- 5.
Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
5 min
