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
