Potato Galette with Caraway Brown Butter

1/2 teaspoon caraway seeds
2 pounds russet potatoes, unpeeled, cut into 1/8-inch or thinner slices
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small sweet onion, very thinly sliced
4 tablespoons unsalted butter

Heat oven to 425° F. 

Set a 9-inch ring mold (or the outer ring of a 9-inch springform pan) on a parchment-lined baking sheet and oil the inside of the mold and the paper.  Alternatively, butter or oil a 9-inch tart pan.  

Toast caraway seeds in a small, dry skillet over medium heat until fragrant, about 1 minute.  Crush lightly with a mortar and pestle.  Move the crushed seeds to a large bowl.  Add the sliced potatoes, salt and pepper; set aside.

Heat a heavy-bottomed pan over medium heat.  Add the butter.  As it begins to melt, swirl the pan frequently and watch the butter carefully.  The butter will become foamy, and then the milk solids will begin to brown.  When this happens, remove the pan from the heat.  The butter should have a nutty aroma and be caramel in color.  

Pour the brown butter over the potato mixture in the bowl, and toss gently to coat.  Arrange 1/4 of the potatoes in an even layer inside the ring or tart pan, overlapping as needed.  Arrange 1/3 of the onion over the potatoes. Repeat the layers twice more, finishing with a layer of potatoes.  Pour the butter remaining in the bowl evenly over the top.  If using a ring mold, carefully remove it.

Bake in the heated oven until the potatoes are tender and top is deeply golden and crisp, about 45 minutes.  Run a thin spatula under the galette to loosen from the parchment if needed, and slide galette onto a platter.  Season with more salt, if desired.

Serves 6.

Adapted from Bon Appetit/Epicurious by SippitySup blog