Duck Fat-Potato Galette with Caraway and Sweet Onions

Ingredients for Duck Fat-Potato Galette with Caraway and Sweet Onions

• 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan

• 1/2 teaspoons caraway seeds

• 2 tablespoons rendered duck or bacon fat, melted

• 1 teaspoon (or more) kosher salt

• 1/2 teaspoons freshly ground black pepper

• 900g 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

• Ingredient info: Rendered duck fat can be found at better supermarkets and at specialty foods stores and dartagnan.com.

• The outer ring from a 9"-diameter springform pan

Arrange a rack in middle of oven; preheat to 218°C. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.

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.

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.

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.

Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.