Food & Cooking Recipes Appetizers Potato and Leek Galette with Watercress 3.8 (26) 1 Review 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 Photo: Johnny Miller Prep Time: 10 mins Total Time: 20 mins Servings: 4 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. Ingredients 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 Directions 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. Rate it Print