Turnip and potato galette
Instructions:
- Vegetable oil spray;
- 6 tablespoons butter, melted and divided;
- 2 pounds waxy potatoes, peeled and sliced paper-thin;
- 1 teaspoon kosher salt, or to taste;
- 1⁄2 teaspoon ground black pepper, or to taste;
- 1 pound small turnips, peeled and sliced paper-thin;
- 1 cup chicken stock, warmed.
- Position a rack in the center of the oven and preheat to 425°F. Mist the inside of a 9- or 10-inch cast-iron skillet or glass pie plate with the spray, then brush the bottom with 1 tablespoon of the butter.
- Spread half of the potatoes evenly in the skillet, drizzle with 2 tablespoons of the butter, and sprinkle with half of the salt and pepper. Add the turnips to the skillet. Add the rest of the potatoes, arranging the top slices in a pretty circle with the edges overlapping like fish scales. Pour the stock evenly over all. Drizzle with the remaining 3 tablespoons of butter and sprinkle with the rest of the salt and pepper.
- Cover tightly with foil and bake for 30 minutes. Uncover and bake until the top is well browned and there is very little liquid around the edges, 30 to 35 minutes more. Run a thin knife around the inside edge and let sit for 5 minutes before cutting into wedges and serving warm.
- What else works? You can use either the potatoes or the turnips alone. You can also replace the turnips with rutabagas.