Potato and Leek Galette
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Potatos and leeks join together in a large sautee pan to create a delightful savory pancake or "galette". This appetizer is sure to delight guests with its pretty and nutritious topping of sprouts.
  • 1 large russet potato, peeled and grated (1½ 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
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil
  • 1 cup watercress, trimmed
  • ½ teaspoon fresh lemon juice
  1. Place potato in a bowl of cold water, and let soak for 10 minutes.
  2. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water.
  3. Combine potato, leek, flour, nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.
  4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
  5. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together.
  6. Cook until underside is golden, about 6 minutes. Flip.
  7. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
  8. Turn out galette.
  9. Toss watercress with lemon juice and 1½teaspoons oil, and place on top of galette. Slice into 8 wedges.
Recipe by Honest Cooking at https://honestcooking.com/crispy-potato-and-leek-galette/