Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Leek and Potato Galette 3.7 (52) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 50 mins Servings: 8 This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese. Ingredients 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 ½ cups) Directions 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. 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. 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. David Loftus 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. Rate it Print