Rating: 3.65 stars
52 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 0

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

Everyday Food, April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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Reviews (5)

52 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 0
Rating: 4 stars
04/01/2018
It was great but way too much butter, I ended up draining out some of it halfway through baking. Next time I think I’ll cut it back a Tablespoon or two.
Rating: 5 stars
04/17/2017
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.
Rating: Unrated
04/05/2012
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!
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Rating: Unrated
06/18/2010
Why don't you use a spring-form pan to back this in - it will come out easy every time.
Rating: Unrated
05/18/2009
I made this fo Easter dinner