DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS

Duck Fat-Potato Galette with Caraway and Sweet Onions image

Provided by @MakeItYours

Number Of Ingredients 7

4 Tbsp. (1/2 stick) unsalted butter, melted, divided, plus more for pan
1/2 tsp. caraway seeds*
2 Tbsp. rendered duck or bacon fat, melted**
1 tsp. (or more) kosher salt
1/2 tsp. freshly ground black pepper
2 lb. 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

Steps:

Arrange a rack in middle of oven; preheat to 425 degrees. 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 Tbsp. butter, 1 tsp. 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 Tbsp. melted butter. Arrange 1/3 of onion over potatoes. Carefully remove ring.
Bake until potatoes are tender, about 45 minutes. Brush with 1 Tbsp. 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.