Preparation | Cooking | Start to finish |
---|---|---|
25 min. | 20 min. | 40 min. |
1 | Prepare 4 leeks, then slice on the diagonal or across into rounds. Slice 300 g cooked potatoes. | ![]() |
2 | Steam the leeks until just tender. Drain thoroughly. | ![]() |
3 | Pour 3 tablespoons oil into a large frying pan on high heat, then arrange the potato slices in an even layer. Salt and leave to fry. | ![]() |
4 | Turn the potatoes over and fry the other side. | ![]() |
5 | Spread the leeks over the potatoes then lightly salt and pepper. | ![]() |
6 | Top with 100 g cheese, sliced thinly or grated, then put a lid on the pan... | ![]() |
7 | ...and leave the cheese to melt. | ![]() |
8 | Right at the end, fold the potato galette in half (this just looks more attractive) and cut into portions. | ![]() |