Potato and Leek Galette with Watercress

Photo: Johnny Miller
Prep Time:
10 mins
Total Time:
20 mins

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.


  • 1 large russet potato, peeled and grated (1 ½ cups)

  • 1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well

  • 3 tablespoons all-purpose flour

  • 1 pinch 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. 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.

  2. 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.

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

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