Despite its refined appearance, this crisp galette is a lot like a big potato pancake -- and just as irresistible. It gets its oniony depth from the leek.

Martha Stewart Living, April 2011


Credit: Johnny Miller

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.

  • Turn out galette. Toss watercress with lemon juice and 1 1/2teaspoons oil, and place on top of galette. Slice into 8 wedges.


Reviews (1)

26 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 1 stars
The "galette" got too dark on the bottom even on medium heat. should've been low heat. Also, it was mushy in the middle, didn't hold together when flipped. It's not really even a galette. It's more of a mild tasting latke. Wouldn't make again.