Potato Parsnip Galette
This flat, savoury cake, with layers of potatoes and parsnips, is baked until the vegetables are just tender with browned, buttery top and bottom crusts.
- Serves: 6-8
- Course: Dinner, Snack
- 1/2 cup butter, melted (125 ml)
- 3 russet potatoes, peeled and sliced about 1/4
- Kosher or sea salt
- Freshly ground pepper
- 3 medium parsnips, peeled and sliced about 1/4
- Preheat oven to 400°F (200°C). Brush inside of a large (about 9"/22 cm) cast-iron frying pan with 2 tbsp (30 ml) melted butter. Working quickly, arrange 1/3 of potato slices in a circular pattern to cover bottom of pan. Brush generously with butter and season lightly. Layer half of parsnip slices on top, brush generously with butter, and season lightly. Repeat, ending with a layer of potato.
- Lay a parchment-paper circle overtop; cover pan tightly with two layers of foil. Bake for about 45 minutes, remove from oven, lift foil, and press down firmly on parchment with a spatula. (The parchment prevents potatoes from sticking.) Replace foil and bake for 30–45 minutes more, until vegetables are tender when poked with a skewer or small knife.
- Remove foil and parchment, press down evenly on galette surface again, and set pan under broiler for about 5 minutes, until top is nicely browned. Serve hot from pan in slices.
VariationTo serve as a party snack, let galette cool slightly. In a saucepan over medium-low heat, cook 2 sliced medium onions slowly in 2 tbsp (30 ml) olive oil, stirring now and again, until soft and well browned. Cut galette into small squares and top with caramelized onions. ››