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
- 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
- Preheat oven to 200ºC/180ºC fan/Gas Mark 6.
- 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.
- 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.
- Coat the potatoes in the mixture. And in a separate bowl, coat the shallots in 1 tbsp butter.
- 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.
- Bake for 50 minutes, until the potatoes are soft and the top is crisp.
- Slide a knife under the galette to remove. Season and serve.