Ingredients
- 2 lbs Russet Potatoes, peeled and thinly sliced with a mandolin
- 1 large yellow onion, sliced
- 2 tablespoons olive oil
- 3 sprigs rosemary
- 1 cup unsalted butter
- salt and pepper
- Parchment paper
Instructions
- Preheat the oven to 400F. Line a 9″ springform pan with parchment paper. If you don’t have a springform pan, a large cast iron will work just fine.
- In a small saucepan melt the butter with 2 sprigs of the rosemary. Cook the butter over medium heat until the butter is fragrant and the milk solids have settled on top. Use a spoon to remove as much of the white as you can. Then pour the butter through a fine mesh sieve lined with paper towel, cheese cloth or a clean dish towel to remove any excess milk solids and the rosemary.
- In a separate pan, heat the olive oil and add the onions. Stir to coat and reduce heat. splinkle with a bit of salt and let carmamelize stiring every few minutes. This should take about 25-50 minutes.
- Assemble the dish by brush the inside of the 8-9inch circle with a little of the clarified butter. Begin laying the potato slices in slightly overlapping circles. After two layers, spread half of the carmelized onions. Add another two layers and a thin sprinkling of onions and a little more clarified butter, season with salt and pepper. On the final layer brush generously with butter, season with salt and pepper and add a few pieces of the remaining rosemary branch.
- Carefully remove the ring around the galette and transfer the baking sheet to the oven. Bake for 45-55 minutes until golden and crisp on the edges and cooked in the middle.
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