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 paunchy, melted
1
teaspoon (or more) kosher salt
1
/2 teaspoon freshly flooring shadowy pepper
2
pounds medium Yukon Gold potatoes, unpeeled, gash into 1/8′-thick slices with a mandoline or V-slicer
1
runt candy onion (equivalent to Maui), very thinly sliced
Preparation
-
Step 1
Arrange a rack in heart of oven; preheat to 425°. Brush a foil- or parchment-lined baking sheet with butter; characteristic springform ring on high.
Step 2
Toast caraway in a runt skillet over medium heat until aromatic, about 1 minute. Let cool. Enlighten in a resealable plastic fetch; crush with a rolling pin or backside of a skillet. Enlighten in a effectively-organized bowl. Add duck paunchy, 2 Tbsp. butter, 1 tsp. salt, and pepper. Add potatoes; toss to coat.
Step 3
Arrange 1/4 of potatoes in an even layer inner ring on baking sheet, overlapping as wanted. Toss onion in a effectively-organized bowl with 1 Tbsp. melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Fastidiously rob away ring.
Step 4
Bake until potatoes are tender, about Forty five minutes. Brush with 1 Tbsp. butter. Bake until edges of potatoes are deep golden and high is crisp, 5–10 minutes longer.
Step 5
Flee a skinny spatula below galette to loosen from foil. Dash onto a platter. Season with salt, if desired.
Weight loss program Per Serving
One serving contains: Energy (kcal) 222.7 %Energy from Corpulent 46.2 Corpulent (g) 11.8 Saturated Corpulent (g) 6.1 Ldl cholesterol (mg) 24.3 Carbohydrates (g) 27.3 Dietary Fiber (g) 2.6 Entire Sugars (g) 1.6 Accumulate Carbs (g) 24.7 Protein (g) 2.6 Sodium (mg) 296.4
