Galette of Potatoes and Parsnips

from Lucy Madden’s The Potato Year

Use an equal weight of parsnips and potatoes, peeled and sliced so thin they are almost transparent. Layer the vegetables in an ovenproof skillet, seasoning with salt and freshly ground black pepper as you go. Melt 3 oz. (SB) or 6 oz. (FB) butter and pour over all. Bake at 425 degrees F. for about 45 minutes (SB) to 75 minutes (FB) until galette is well-browned. Turn out onto a plate and serve.