Leek and Potato Galette


  • 1 leek, white and light-green parts, thinly sliced crosswise, well washed
  • Coarse salt and ground pepper
  • 3 pounds (5 to 6 medium) baking potatoes, peeled
  • 6 ounces Gruyere cheese, coarsely grated (about 1 ½ cups)
  • 6 tablespoons butter, melted

1. Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and tos...

View full recipe at SpringPad


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