Who doesn’t like crisped potatoes and leeks sliced in a pancake round?
Text And Photo By Sarah Kenney

Whenever I reminisce about our very first trip to France as a newly married couple, I remember this one treat. It was in the tiny little village of Pérouges. The treat was a doughy pancake the size of a pizza that was brushed with butter and sprinkled with snowy powdered sugar. It was called “Galette de Perouges”. Researching the trip, I saw a photo of this galette in a travel magazine. Unbelievably, the photo from the magazine materialized right in front of us when we found the exact shop with a big delicious galette in the window. How often does that happen? Travel can be so sweet in this way. Pun intended!

Now, every time I see or hear the word “Galette” I stop and pay attention. Recently, this recipe for a savory galette caught my eye. I made it as an appetizer and it was delicious. Who doesn’t like crisped potatoes and leeks sliced in a pancake round? The potatoes crisp up nicely on the outside but still have that soft texture like a french fry in the middle. The leeks cook right in with the potatoes and the pairing is savory and filling.

My biggest piece of advice making this is to be sure (REALLY SURE) that you use a non-stick pan. I took a risk and thought I could flip the galette easily enough with my regular pan. Not a good move. You need a non-stick pan or everything could flop right onto the countertop in pieces. Trust me. I know and want to save you the kitchen misery.

This would make a great appetizer for a small group. Its a nice little savory to cut into wedges for a party. The colors are pleasing but the aroma is what is enticing. I couldn’t find watercress that day but I did find pretty and nutritious alfalfa sprouts to sprinkle on top.
Enjoy!

Potato and Leek Galette

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Author: Sarah Kenney
Total Time: 30 minutes
Yield: 4 1x

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Description

Crispy on the outside and soft in the middle, this savory potato and leek galette is a delightful appetizer topped with fresh alfalfa sprouts.

Ingredients

Scale

1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons all-purpose flour
1 pinch of freshly grated nutmeg
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Alfalfa sprouts, for garnish

Instructions

Place the grated potato in a bowl of cold water and let it soak for 10 minutes to remove excess starch. Drain well using a salad spinner or by squeezing in a clean kitchen towel to remove as much water as possible.
In a large bowl, combine the drained potato, sliced leek, flour, nutmeg, salt, and pepper. Mix until well combined.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter, swirling to coat the pan evenly.
Spread the potato mixture evenly in the pan, pressing down with a spatula to form a compact pancake.
Cook for about 10 minutes, or until the bottom is golden brown and crispy.
Carefully flip the galette using a large spatula, adding the remaining tablespoon of butter to the pan, and cook the other side for another 10 minutes, or until golden brown and cooked through.
Transfer the galette to a cutting board, let it cool slightly, and cut into wedges.
Garnish with alfalfa sprouts before serving.

Notes

Use a non-stick pan to prevent sticking and ensure easy flipping. This dish is perfect for serving as an appetizer at a small gathering. If you can’t find alfalfa sprouts, watercress makes a good substitute. The aroma of the cooking galette is enticing and adds to the appeal.

Prep Time: 10 mins
Cook Time: 20 mins