Oh, guys. You know what I think about cold weather. But even I’ll fess up and say it’s nice to be able to have the oven on for hours without melting into a puddle.
I recently gave in and caved on a real, live, paper subscription to Bon Appétit. After the demise of Gourmet, I sort of forgot how nice it is to hold an actual paper magazine in my hands and flip through it on a Sunday morning. I can see my Sidekick’s brow furrow every time I stack another one in the corner with the others, but if it keeps resulting in tender, rich, decidedly anti-artery side dishes like this potato galette, I think he’ll put up with it. 
This calls for duck fat and caraway seeds. I was out of both, so used bacon fat and thyme instead. I’m pretty certain that any combination of fat and aromatic spice will make you swoon just as much as this one did. This is somewhat arduous to layer and fussy in preparation. Tossing the potatoes with the melted fat seems like a lot, while you’re doing it. I can promise you, it’s worth it. And it’s winter, what else do you have to do?
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Duck Fat-Potato Galette with Caraway and Sweet Onions
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
This potato galette is a rich and tender side dish, perfect for cold winter days. It’s layered with thinly sliced potatoes tossed in butter and bacon fat, and flavored with caraway seeds or thyme.
Ingredients
- 4 tbsp. (1/2 stick / 60 ml) unsalted butter, melted, divided, plus more for pan
- 1/2 tsp. caraway seeds or thyme
- 2 tbsp. (30 ml) rendered duck or bacon fat, melted
- 1 tsp. (or more) kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 lbs. (900 g) Yukon Gold potatoes, peeled, very thinly sliced
Instructions
- Arrange a rack in the middle of the oven and preheat to 425°F (220°C).
- Brush a foil or parchment-lined baking sheet with butter and set the outer ring of a 9″-diameter springform pan on top.
- If using caraway seeds, toast them in a small skillet over medium heat until fragrant, about 2 minutes. If using thyme, skip this step.
- In a large bowl, toss the sliced potatoes with melted butter, duck or bacon fat, salt, and pepper until well coated.
- Layer the potatoes inside the springform ring, overlapping them slightly, until you have used all the potatoes.
- Press down on the potatoes to compact them into an even layer.
- Cover the potatoes with a piece of buttered foil, buttered side down, and place a heavy ovenproof skillet or pot on top to weigh them down.
- Bake for 45-55 minutes, removing the skillet and foil halfway through, until the edges are golden brown and the potatoes are tender.
- Let the galette cool for 5 minutes, then remove the springform ring and slice into wedges to serve.
Notes
- Special Equipment: The outer ring from a 9″-diameter springform pan.
- If using thyme instead of caraway seeds, you can skip the toasting step.
- This dish is somewhat arduous to layer, but the effort is worth it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 30
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Frequently Asked Questions
Do I need duck fat, or can I substitute something else?
The article explicitly describes the author’s own substitution: “I was out of both [duck fat and caraway seeds], so used bacon fat and thyme instead.” The recipe lists 2 tbsp rendered duck or bacon fat, and the article notes that “any combination of fat and aromatic spice will make you swoon just as much.”
What is the springform ring used for, and do I need the whole pan?
Only the outer ring of a 9-inch springform pan is used—not the base—placed on a foil or parchment-lined baking sheet. The notes list it as special equipment. The ring holds the layered potato slices in a neat round while they bake; it’s removed after a 5-minute rest before slicing.
Why is the galette weighted down in the oven?
The recipe says to place “a heavy ovenproof skillet or pot on top” of the buttered foil covering the potatoes. The weight compacts the layers as they cook, helping the 2 lbs of sliced Yukon Golds fuse into a cohesive, sliceable galette rather than a loose pile.
Is the layering process really worth the effort?
The article acknowledges it is “somewhat arduous to layer and fussy in preparation,” but adds “I can promise you, it’s worth it.” Total bake time is 45–55 minutes at 425°F, removing the weight and foil halfway through until the edges are golden brown and the potatoes are tender.
