Duck Fat-Potato Galette with Caraway and Sweet Onions
Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
  • 4 Tbsp. (1/2 stick) unsalted butter, melted, divided, plus more for pan
  • ½ tsp. caraway seeds*
  • 2 Tbsp. rendered duck or bacon fat, melted**
  • 1 tsp. (or more) kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 lb. medium Yukon Gold potatoes, unpeeled, cut into ⅛"-thick slices with a mandoline or V-slicer
  • 1 small sweet onion (such as Maui), very thinly sliced
  1. 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.
  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 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.
  3. Arrange ¼ 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 ⅓ of onion over potatoes. Carefully remove ring.
  4. 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.
  5. Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
Special Equipment: The outer ring from a 9"-diameter springform pan. *I was out of caraway seeds, so substituted thyme for an aromatic. If you use thyme, you can skip the toasting step. ** I used bacon fat because we always, always have a surplus.
Recipe by Honest Cooking at