Duck Fat-Potato Galette with Caraway and Sweet Onions

Arrange a rack in middle of oven;preheat to 425°F.

Brush a foil- orparchment-lined baking sheet withbutter; set springform ring on top.

Toast caraway in a small skilletover medium heat until fragrant,about 1 minute.

Let cool.

Place ina resealable plastic bag; crush witha rolling pin or bottom of a skillet.

Place in a large bowl.

Add duckfat, 2 tablespoons butter, 1 teaspoon salt, andpepper.

Add potatoes; toss to coat.

Arrange 1/4 of potatoes in aneven layer inside ring on bakingsheet, overlapping as needed. Tossonion in a large bowl with 1 tablespoonmelted butter. Arrange 1/3 of onionover potatoes. Repeat layers twicemore, finishing with a layer ofpotatoes. Carefully remove ring.

Bake until potatoes are tender,about 45 minutes.

Brush with1 tablespoon butter.

Bake until edges ofpotatoes are deep golden andtop is crisp, 5-10 minutes longer.

Run a thin spatula under galetteto loosen from foil. Slide onto aplatter. Season with salt, if desired.