Recipe: Potato and Leek Galette
- 1/4 cup
olive oil, divided
large leek, white and light green parts only, cut into 1/4-inch-thick rounds
garlic clove, minced
Juice of 1/4 lemon
Freshly ground black pepper
Freshly ground nutmeg
- 1 1/2 pounds
russet potatoes or other all-purpose potatoes, scrubbed
Preheat oven to 400°F.
Heat 1 tablespoon of olive oil in a saucepan over moderate heat. Add the leeks, garlic, and a pinch of salt and turn the heat to low. Cook, stirring frequently, for about 10 minutes until the leeks are soft but not too browned. Stir in lemon juice, a crack of pepper, and a grate of nutmeg. Set aside.
Use a mandoline or chef's knife to cut the potatoes into 1/8-inch-thick slices. Keep the potato slices stacked together to help prevent discoloration. (Do not rinse or soak the slices, as the natural potato starch helps hold the dish together.)
Grease the bottom and sides of a 10-inch ovenproof skillet with 1 tablespoon of olive oil and lightly sprinkle with pepper and nutmeg. Working from the outside-in, use a third of the potato slices to cover the bottom of the skillet with a layer of slightly overlapping, concentric rings.
Brush or rub a third of the remaining olive oil over the potato slices, season with salt, pepper, and nutmeg, and spread half of the leeks on top, leaving a 1/2-inch border along the edges. Top with a third of the potato slices. Continue building the galette in layers; when finished, you should have three layers of potatoes and two layers of leeks.
Bake in the oven until golden and tender when pierced with a knife, about 45 minutes. If the potatoes start to burn before they are cooked all the way through, cover with aluminum foil and remove for a few minutes at the end of baking.
Let cool for 5-10 minutes. Run a spatula or knife along the edges to loosen the galette and invert it onto a dish. Serve warm, cut into wedges.