Layered Potato Galette with Caraway Seeds & Buttered Shallots
By OcadoLifeThis garland of crisp-edged, golden spuds is best enjoyed with roast meats.Time and servings
Ingredients
5 total- 2 tbsp of olive oil
- 60 g of unsalted butter, melted
- 1 kg of potatoes, skin on and cut into thin slices
- 1 tsp of caraway seeds
- 3 shallots, very thinly sliced
Method
5 stepsStep 1
Preheat oven to 200ºC/180ºC fan/gas 6. Cut a circle of baking paper to line just the bottom of a medium springform cake tin (the outer edge will be removed when the potato is in place). Brush with a little butter and place on a baking tray.
Step 2
Toast the caraway seeds in a pan until fragrant. Use a pestle and mortar to crush the seeds, place them in a large bowl with the salt, pepper, olive oil and half the butter. Coat the potatoes in the mixture.
Step 3
In a separate bowl, coat the shallots in 1tbsp butter.
Step 4
Cover the base of the tin with a layer of overlapping potato. Brush with butter and scatter a third of the shallots on top. Repeat twice, and finish with a layer of potatoes. Carefully remove the edge of the cake tin.
Step 5
Bake for 50 mins, until the potatoes are soft and top is crisp. 6. Slide a knife under the galette to remove. Season and serve.