POTATO GALETTE

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)

  • 1/2 teaspoon caraway seeds
  • 4 Tablespoons unsalted butter (plus a bit more to rub on a parchment-lined baking sheet)
  • 2 Tablespoons rendered duck fat (you should be able to find duck fat at your specialty grocer, or you can use bacon drippings)
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, unpeeled
  • 1 small sweet onion (like Maui or Walla Walla)
  • extra equipment: outer ring of 9 inch springform cake pan


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.

Enjoy!

Serves 6-8


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Subpages (1): BREAKFAST SALAD
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