Crispy layers of thinly slices potatoes and sweet onion cooked in duck fat... Yep, this is my kind of food.
INGREDIENTS (from Bon Appetit December 2011)
Preheat oven to 425.
Place the caraway seeds in a small saute pan. Heat over medium/high heat for a few minutes until seeds are nicely toasted. Set aside. When the seeds have cooled, crush them with a mortar and pestle.
Melt duck fat and 2 tablespoons of butter. Place in a large bowl with salt, pepper, and caraway seeds.
Slice potatoes (using a mandolin if you've got one) into 1/8 inch thick rounds. Toss them with the butter and seasonings in the large bowl until well coated in yumminess.
Peel and thinly slice onion and toss in a smaller bowl with 1 tablespoon melted butter.
Cover a baking sheet with a layer of parchment. Place the springform on top of the parchment. Brush the parchment with a little melted butter to avoid sticking.
Take 1/4 of the sliced potatoes and arrange them within the springform ring. Then add a layer of onion. Continue layering a couple more times until all the potatoes and onions are layered up. Please, make sure to have a potato layer on top. Carefully remove ring.
Place the baking sheet on the middle rack of your preheated oven. Bake for 40-45 minutes until potatoes are tender, then brush the top of the galette with one last tablespoon of melted butter. Put back in the oven for another 5-10 minutes. Edges of potatoes should be crisp and the whole galette should be a nice golden brown.
Season with a sprinkling of additional salt if desired. Slice and serve.
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