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Leek and Potato Galette


This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2007


  • 6 tablespoons butter, melted
  • 3 pounds (5 to 6 medium) baking potatoes, peeled
  • Coarse salt and ground pepper
  • 1 leek, white and light-green parts, thinly sliced crosswise, well washed
  • 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)


  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 toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.

  2. Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.

  3. Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.

Cook's Notes

You can bake the galette and Glazed Ham at the same time: Place the side dish in the oven 70 to 80 minutes before the ham is done cooking.

Reviews Add a comment

  • SophieL41448
    17 APR, 2017
    Made this for Easter dinner and it was a hit. Came out easily from the pan (no springform pan needed. Lovely presentation on the buffet table with ham, lamb, and asparagus.
  • RonicaB
    5 APR, 2012
    I made this for Easter last year and it was a huge hit, so I made it for Christmas, too. Planning on making it for Easter again, with one change: I'm going to make 2. Last time, the plate was licked clean!
  • 29allthetime
    18 JUN, 2010
    Why don't you use a spring-form pan to back this in - it will come out easy every time.
  • girll11
    18 MAY, 2009
    I made this fo Easter dinner