Monday, December 26, 2011

POTATO GALETTE


Crispy layers of thinly sliced potatoes cooked in duck fat... Yep, this is my kind of food.

Doesn't this potato galette beg to sit aside a nice roast for New Eve Year's?  No pressure. If you can't get to this galette recipe this week, bookmark it for 2012 for a simple supper with roasted chicken and a green salad.

Wishing all of you a healthy, joyous & delicious new year!




INGREDIENTS from Bon Appetit December 2011
(printable recipe)
  • 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 spring form 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 spring form 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 spring form 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


36 comments:

  1. Splendid! That is something I adore. I love the addition of caraway seeds and onion.

    Cheers,

    Rosa

    ReplyDelete
  2. Thanks Rosa! You are spot on... the sweet onion and caraway did add some really interesting flavors to the galette.
    -E

    ReplyDelete
  3. I love roasted potatoes; my brother makes the best baked fries. This galette looks equally as delicious. Happy Holidays!

    ReplyDelete
  4. Potatoes in duck fat are my thang. Wish you all the best in 2012, Erin! xoxo

    ReplyDelete
  5. I love potatoes in most forms, but I like the crispy edging on your galette!

    ReplyDelete
  6. Kyleen, Thanks! Baked fries sound yummy!

    Adrianna, I thought you'd be a duck fat-loving (aka my kinda) girl. xo

    Julie, thanks. The crispy edges of these potatoes could be yours too;) The recipe is surprisingly easy.

    -E

    ReplyDelete
  7. Mmm, caraway. Mmmer, duck fat. We just had some duck the other night - wonderful!

    ReplyDelete
  8. I've made a potato galette on the stovetop in a pan but this one here is so much prettier! Love the ruffle-i-ness of the potatoes!

    ReplyDelete
  9. Hello! I just found your blog and from one foodie/photographer to another... it's absolutely gorgeous. Happy New Year, E!

    Marina @ http://www.yummymummykitchen.com

    ReplyDelete
  10. I am a potato fiend. And a galette with a whole top of crispy golden edges is beyond wonderful. Looks worth every calorie. ;)

    ReplyDelete
  11. looks like my kind of dish! i'm a bit obsessed with ducks, duck fat, anything duck at the moment! even hearts and livers! Hope you have a Happy New Year. anna x

    ReplyDelete
  12. Emma - I'm wondering how you cooked your duck. I keep wanting to make duck confit. Happy 2012 to you!

    Marina, thanks for the sweet words! I'm gonna go check out your blog.

    Carolyn, Me too. Give me potatoes and I'm happy. And yes I think the galette is so worth the indulgence;)

    Anna - here's to yummy duck of all sorts and parts! Happy New Year to you as well.

    xo
    E

    ReplyDelete
  13. Pinning. Enough said. No wait, absolutely gorgeous.

    ReplyDelete
  14. I love Potato Galette. I too like Sarah, made it in a pan. Haven't tried it with the caraway. I have to do it. YUMM! So beautiful too.

    ReplyDelete
  15. Angela - thanks:)

    Oli - I need to try the galette in a pan. I am thinking cast iron skillet? And yep those caraway seeds were a really nice addition.

    xo
    -E

    ReplyDelete
  16. It's like a gorgeous potato tatin! Happy New Year! GREG

    ReplyDelete
  17. Thanks Greg... Happy New Year to you as well!
    E

    ReplyDelete
  18. This looks absolutely gorgeous. Potatoes cooked in goose fat are absolutely divine but I've only ever had the combination when roasted. Your galette looks both elegant and indulgent - perfect for the festive period.

    ReplyDelete
  19. This looks fantastic! I love duck fat with potatoes--and goose fat. I have some goose fat in my freezer just waiting to be used in a dish like this.

    ReplyDelete
  20. thelittleloaf and Lisa, I've never had goose fat, but I want to now:)!
    xo
    -E

    ReplyDelete
  21. Can't go wrong with potatoes and onions. Yum! Happy New Year!

    ReplyDelete
  22. Erin, it looks too pretty to eat. Beautiful arrangement of potatoes. And the pics are gorgeous.

    You are brave using a mandolin. I am so clumsy that I think I'll slice my hand!

    Wishing you and your family a wonderful New Year too!

    ReplyDelete
  23. Angela - agreed! Happy New Year to you too:)

    Jenn, thanks! And my husband always says I am brave with to use a mandolin too;) I have to say that I bought an idiot-proof model to protect my paws. And being able to get such thin slices with ease it such a treat for me! Have a great New Year!

    xo
    E

    ReplyDelete
  24. Oh Erin, your potato galette looks simply divine!!! I love potatoes (it's the Irish ancestry in me) so I am going to have to give this a try.

    Best wishes for the New Year! I can't wait to see what delicious posts you have in store for us in 2012.

    ReplyDelete
  25. Hi Erin! I am so glad to have found this recipe and your blog. I have a jar of duck fat I have saved but didn't know what to to. Oh, I am gonna enjoy my potato galette these days. Thanks for sharing

    ReplyDelete
  26. Hey Jennifer, Thanks! I wish you happy 2012 as well.

    Bite and Sip, a jar of duck fat is a gem in our house:) I hope you enjoy the galette. Potatoes and duck fat do seem made for each other, don't they?

    xo
    E

    ReplyDelete
  27. this looks fantastic!!!
    I've made something very similar but without duck fat, I wonder if I should try this version next time - it sounds like you love it :)

    beautiful photos!

    ReplyDelete
  28. oh wow, I bet the duck fat just takes the taste to a whole other level!!! Looks delicious

    ReplyDelete
  29. Fabulous! I made this last night with some improvising to make up for ingredients I didn't have and it was delicious! Made a great dinner with salad on the side. Thank you!

    ReplyDelete
    Replies
    1. Great Deirdre! Thanks for letting me know.
      -E

      Delete
  30. This looks fantastic! I need to make a vegetarian version of this, can I substitute butter for the duck fat?

    ReplyDelete
    Replies
    1. Hi there, I haven't tried the galette with butter, but my guess is, it would be wonderful! Let me know.

      Delete
  31. Oh after seeing this in the magazine I've made it half a dozen times or so -- it's just delicious! Yours is much prettier though (than mine, and than the magazine's!). I even served it this summer with a lobster roll menu, I thought it fit in beautifully. So glad you've shared it here!

    For those who do not have access to duck fat, I've made this often with just butter and found the results wonderful as well. Cheers!

    ReplyDelete
    Replies
    1. It really is good isn't it? With lobster rolls? YUM!
      xoxo
      E

      Delete
  32. Great recipe, and not surprisingly similar to so many others. I recently learned about Pommes de Anna as interpreted by David Tanis in a most recent book, One Good Dish, which he refers to as potato galette. Nice. He, however, elects to simply cook it in a skillet on the stovetop, followed by a suitable period of time in the oven.

    This way one doesn't need to deal with dirtying a springform pan in the process!

    ReplyDelete
    Replies
    1. Chris, I haven't tried D. Tanis' version. I'm a huge fan of skillet-cookin' so that sounds good to me.
      Take care,
      E

      Delete

So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

Related Posts with Thumbnails