Galette of Potatoes and Parsnips

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

By slicing the vegetables so thin that they are almost transparent and then cooking them in a wide, uncovered vessel you can achieve a crisp, almost biscuit-like finish to this galette.


  • 1 lb (450 g) potatoes, peeled and very thinly sliced
  • 1 lb (450


Layer the vegetables in an 11-inch flan tin and season as you go. Pour over the melted butter and cook in a hot oven, gas mark 7/425°F/220°C for about 50 minutes until the galette is well browned. Turn out onto a plat