POTATO GALETTE

Crispy layers of thinly sliced potatoes cooked in duck fat... Yep, this is my kind of food.Doesnt this potato galette beg to sit aside a nice roast for New Eve Years? No pressure. If you cant get to this galette recipe this week, bookmark it for 2012 for a simple supper with roasted chicken and a green salad. Wishing all of you a healthy, joyous & delicious new year!INGREDIENTS from Bon Appetit December 2011(printable recipe) 1/2 teaspoon caraway seeds4 Tablespoons unsalted butter (plus a bit more to rub on a parchment-lined baking sheet)2 Tablespoons rendered duck fat (you should be able to find duck fat at your specialty grocer, or you can use bacon drippings)1 teaspoon kosher or sea salt1/2 teaspoon freshly ground black pepper2 pounds Yukon Gold potatoes, unpeeled 1 small sweet onion (like Maui or Walla Walla)extra equipment: outer ring of 9 inch spring form cake panPreheat oven to 425. Place the caraway seeds in a small saute pan. Heat over medium/high heat for a few minutes until seeds are nicely toasted. Set aside. When the seeds have cooled, crush them with a mortar and pestle.Melt duck fat and 2 tablespoons of butter. Place in a large bowl with salt, pepper, and caraway seeds.Slice potatoes (using a mandolin if youve got one) into 1/8 inch thick rounds. Toss them with the butter and seasonings in the large bowl until well coated in yumminess.Peel and thinly slice onion and toss in a smaller bowl with 1 tablespoon melted butter.Cover a baking sheet with a layer of parchment. Place the spring form on top of the parchment. Brush the parchment with a little melted butter to avoid sticking.Take 1/4 of the sliced potatoes and arrange them within the spring form ring. Then add a layer of onion. Continue layering a couple more times until all the potatoes and onions are layered up. Please, make sure to have a potato layer on top. Carefully remove ring.Place the baking sheet on the middle rack of your preheated oven. Bake for 40-45 minutes until potatoes are tender, then brush the top of the galette with one last tablespoon of melted butter. Put back in the oven for another 5-10 minutes. Edges of potatoes should be crisp and the whole galette should be a nice golden brown.Season with a sprinkling of additional salt if desired. Slice and serve.Enjoy!Serves 6