In the North of the North Hemisphere we have access to an overwhelming number of vegetarian ingredients. While this gives Northerners plenty of inspiration and opportunity for vegetarian cooking, this recipe isn't one of those offerings. It could be, but the duck fat (or bacon, if it's on hand) really brings this side into its own. The point I'm trying to get to is that my vegetarian adventures have also changed my meat ones. I appreciate animal products more and am keen to avoid wasting any part of them. This means bones are used in stock, organ meats prepared and fats rendered and stored for later use. While likely a no-brainer for some of you, I would have thrown out much of the 'extras' a decade ago.
The duck fat used in this recipe came from a duck (my first!) I prepared earlier this fall. I knew ducks were fat birds, but once I trimmed the excess duck fat off this one, was surprised at just how much fat there was. I fried the duck skin, jarred the rendered fat and ate the skin as cracklin. If you're not preparing duck, save your bacon fat for this recipe. I'm sure the results will knock your socks off.
If you don't have a springform pan, you can arrange the potatoes without one. This shouldn't impact the taste of the galette. I used a mandoline to slice the veggies and always do when I need thin and relatively uniform cuts of a product. They usually run anywhere between $20-$60, take up very little space and should last you for..well, forever. Here's the version we have: https://www.amazon.ca
Adapted From: https://www.bonappetit.com
- 2 lbs Yukon Gold potatoes, sliced 1/4" thick
- 1 small, yellow onion, thinly sliced.
- 2 T duck fat, melted
- 3 T unsalted butter, melted
- 1 t caraway seeds
- 1 t flake salt
- 1/2 t fresh ground pepper
Preheat oven to 425F. Cover a baking sheet with a piece of tin foil or parchment paper. Place a 10" springform ring in the centre of the sheet.
Heat the caraway seeds in a frying pan for a minute, or until they become fragrant. Pour the seeds into a resealable plastic bag and crush them with a rolling pin.
In a bowl, combine 2 tablespoons of the melted butter, duck fat, salt, pepper and seeds. Mix well and then add the potato slices, coating them evenly with the fat mixture. In another bowl, combine the remaining tablespoon of butter with the onion slices, coating evenly.
Arrange about a 1/4 of the potatoes on the base of the springform pan, to cover the bottom. Top with a thin layer of onion slices and repeat with a layer of potatoes and onions, ending with a final layer of potatoes. Bake for 45 minutes or until the potato edges have browned and look crispy.