Entertaining with Salt House Market

Hi everyone! I’m Sarah Ashley, chef and founder of Salt House––a lifestyle brand all about entertaining and creating a more joyful life at home. I’m excited to kick off this partnership with Kristin Drohan, where I’ll be sharing a favorite recipe each month.

It’s the holidays, and every holiday dinner requires a potato recipe in my book. While I love roasted and mashed potatoes, I like to turn up the volume a bit during this festive time of the year and turn the humble potato into a showstopper of a side. This beautiful, herb and duck fat-laced potato galette is a recipe that looks super-impressive but is so simple to make. You’ll need a mandoline to get the potatoes nice and thin (this one is the pro chef’s go-to choice) as well as a springform pan which is cleverly used to hold the potatoes in place.

This recipe comes from our Holiday Hosting Guide, which is packing with entertaining tips and recipes to enjoy this season––check it out here!

Ingredients

2 pounds medium Yukon Gold potatoes, unpeeled, thinly sliced with a mandoline

3 shallots, thinly sliced

2 tablespoons unsalted butter, melted, divided, plus more for pan

4 tablespoons duck fat, melted

1 tablespoon fresh thyme leaves

½ teaspoon freshly grated nutmeg

Kosher salt and cracked black pepper

Fresh thyme sprigs, for garnish

Edible flowers (optional)

 

Method

Preheat oven to 425 degrees F. Set springform ring on top of parchment-lined sheet pan. Brush center of ring with melted butter. In a bowl, toss potato slices and shallots with butter, duck fat, thyme, and nutmeg. Arrange potato slices in layers, starting at the outside of the pan and working inward, overlapping them slightly. After each layer of potatoes has been added, scatter some shallots over top and sprinkle lightly with kosher salt. Bake 45 minutes to 1 hour, until crisp and golden. Garnish with thyme sprigs and edible flowers if desired.

 

Tips & Notes

  • I like the D’Artagnan brand for duck fat; you can order online or find it in select specialty grocers. The duck fat adds delicious flavor but you can also use more butter or a blend of butter and olive oil if you prefer.
  • Edible flowers are totally optional but they do add a nice pop of color and interest.
  • You can make this the morning you’re planning to serve it, then simply reheat in a very hot oven (450-500 degrees F) for a few minutes before serving.
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