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Layered Potato Galette With Caraway Seeds and Buttered Shallots

This garland of crisp-edged, golden spuds is best enjoyed with roast meat.

Serves 6 Total Time 1hr

Ingredients

  • 60g unsalted butter, melted 
  • ½ tsp caraway seeds 
  • 1 tsp sea salt 
  • ½ tsp ground black pepper 
  • 2 tbsp olive oil 
  • 1kg potatoes (Maris Piper or similar) with skin on, cut into thin slices 
  • 2–3 shallots, very thinly sliced

Instructions

  1. Preheat oven to 200ºC/180ºC fan/Gas Mark 6.
  2. Cut a circle of baking paper to line the bottom of a medium springform cake tin. Brush with butter and place on a baking tray. 
  3. Toast the caraway seeds in a pan until fragrant. Use a pestle and mortar to crush the seeds and place them in a bowl with the salt, pepper, olive oil, plus half the butter.
  4. Coat the potatoes in the mixture. And in a separate bowl, coat the shallots in 1 tbsp butter. 
  5. Cover the base of the tin with a layer of overlapping potato. Brush with butter and scatter a third of the shallots on top.
  6. Repeat twice and finish with a layer of potatoes. Carefully remove the edge of the cake tin.  
  7. Bake for 50 minutes, until the potatoes are soft and the top is crisp. 
  8. Slide a knife under the galette to remove. Season and serve.
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