Substances
4
tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
1
/2 teaspoon caraway seeds
2
tablespoons rendered duck or bacon fleshy, melted
1
teaspoon (or more) kosher salt
1
/2 teaspoon freshly floor dark pepper
2
pounds medium Yukon Gold potatoes, unpeeled, nick attend into 1/8′-thick slices with a mandoline or V-slicer
1
miniature candy onion (comparable to Maui), very thinly sliced
Preparation
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Step 1
Space up a rack in center of oven; preheat to 425°. Brush a foil- or parchment-lined baking sheet with butter; space springform ring on high.
Step 2
Toast caraway in a miniature skillet over medium warmth till fragrant, about 1 minute. Let frigid. Website online in a resealable plastic rating; crush with a rolling pin or backside of a skillet. Website online in a mountainous bowl. Add duck fleshy, 2 Tbsp. butter, 1 tsp. salt, and pepper. Add potatoes; toss to coat.
Step 3
Space up 1/4 of potatoes in a supreme layer inside ring on baking sheet, overlapping as wanted. Toss onion in a mountainous bowl with 1 Tbsp. melted butter. Space up 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. In moderation cast off ring.
Step 4
Bake till potatoes are tender, about forty five minutes. Brush with 1 Tbsp. butter. Bake till edges of potatoes are deep golden and high is crisp, 5–10 minutes longer.
Step 5
Creep a thin spatula below galette to loosen from foil. Drag onto a platter. Season with salt, if desired.
Vitamin Per Serving
One serving includes: Calories (kcal) 222.7 %Calories from Plump 46.2 Plump (g) 11.8 Saturated Plump (g) 6.1 Ldl cholesterol (mg) 24.3 Carbohydrates (g) 27.3 Dietary Fiber (g) 2.6 Total Sugars (g) 1.6 Glean Carbs (g) 24.7 Protein (g) 2.6 Sodium (mg) 296.4
