Duck Fat Potato Galette With Caraway And Sweet Onions Food

DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS

Duck Fat-Potato Galette with Caraway and Sweet Onions image

Provided by Victoria Granof

Categories Onion Potato Side Bake Christmas Winter Christmas Eve Caraway Mandoline Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
1/2 teaspoon caraway seeds
2 tablespoons rendered duck or bacon fat, melted
1 teaspoon (or more) kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds 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
Ingredient info: Rendered duck fat can be found at better supermarkets and at specialty foods stores and dartagnan.com.
Special Equipment
The outer ring from a 9"-diameter springform pan

Steps:

Arrange a rack in middle of oven; preheat to 425°F. 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 tablespoons butter, 1 teaspoon 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 tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon 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.

GARLIC AND ONION POTATO GALETTE RECIPE

Garlic and Onion Potato Galette Recipe image

A crispy and tender potato cake with roasted garlic and caramelized onion, this galette is a delicious side dish for brunch, lunch, or dinner.

Provided by Leah Maroney

Categories Side Dish Dinner

Time 1h20m

Number Of Ingredients 11

Ingredients

2 1/2 pounds Yukon Gold potatoes
10 tablespoons salted butter, melted, divided
2 medium onions, sliced
1 1/2 teaspoon salt, divided
6 cloves garlic, roasted, minced
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup grated Asiago cheese
1/4 cup grated Parmesan cheese, plus more for garnish
Fresh rosemary, sour cream, for garnish

Steps:

Place the skillet on the lowest rack of the oven and bake for 25 minutes.
Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.

Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Cholesterol 48 mg, Fiber 4 g, Protein 9 g, SaturatedFat 11 g, Sodium 560 mg, Sugar 3 g, Fat 18 g, ServingSize 1 galette (8 servings), UnsaturatedFat 0 g

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Step 2. Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with …
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Arrange a rack in middle of oven; preheat to 425°. 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. Repeat layers twice more, finishing with a layer of 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.

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