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