Brown butter elevates this rustic potato galette recipe to a special event side dish. Great for a holiday meal or a cool weather comfort.
- 1 cooking spray as needed
- ½ teaspoon caraway seeds
- 2 pound medium klondike rose idaho potatoes (or similar) unpeeled cut into 1/8″ or thinner slices with a mandoline
- 1 teaspoon kosher salt plus more as needed
- ½ teaspoon freshly cracked black pepper
- 1 small sweet onion (such as maui), very thinly sliced
- 4 tablespoon unsalted butter
Place the oven rack in the center position and preheat to 425 degrees F. Set a 9‑inch ring mold centered on top a parchment-lined rimmed baking sheet. Spray inside lightly with cooking spray.
Toast caraway in a small dry skillet set over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle then crush lightly. Move the seeds to a large bowl. Add the sliced potatoes, 1 teaspoon salt and the pepper; set aside.
Heat a large, heavy bottomed sauté pan over medium heat. Add the butter. As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color. Pour the brown butter over the potato mixture, gently toss to coat. Arrange ¼ of potatoes in an even layer inside the ring on the baking sheet, overlapping casually as needed. Arrange ⅓ of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Pour the remaining butter from the bowl evenly over the top. Carefully remove ring.
Bake in the heated oven until potatoes are tender and the top is deeply golden and crisp, about 45 minutes. Run a thin spatula under galette to loosen from parchment if needed. Slide onto a platter. Season with more salt, if desired.