Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top.
The galette is folded over, rather like an omelette, before being cut into portions.
The galette is folded over, rather like an omelette, before being cut into portions.
21,8434.1/5 for 23 ratings
Last modified on: May 5th 2016
For 4 people, you will need:
How long does it take?
Time required for this recipe:
Keeping: Should be served immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 18 min. | 39 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 15 min.
Stage 2 - 7 min.
Steam the leeks until just tender.
Drain thoroughly.
Drain thoroughly.
Stage 3 - 4 min.
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.
Salt and leave to fry.
Stage 4 - 4 min.
Turn the potatoes over and fry the other side.
Stage 5 - 1 min.
Spread the leeks over the potatoes then lightly salt and pepper.
Stage 6 - 2 min.
Top with 100 g cheese, sliced thinly or grated, then put a lid on the pan...
Stage 7 - 3 min.
...and leave the cheese to melt.
Stage 8 - 3 min.
Right at the end, fold the potato galette in half (this just looks more attractive) and cut into portions.
Remarks
For the cheese, use one with a soft paste for preference: Camembert (shown in the photos) or Mont d'Or, Saint-Nectaire, etc.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,335 Kcal or 5,589 Kj | 46 gr | 130 gr | 70 gr |
| 67 % | 18 % | 12 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 101 Kcal or 423 Kj | 3 gr | 10 gr | 5 gr |
| 5 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 334 Kcal or 1,398 Kj | 11 gr | 33 gr | 18 gr |
| 17 % | 4 % | 3 % | 3 % |
How much will it cost?
- For 4 people : 3.30 $
- Per person : 0.83 $
Source
Home made.More recipes?
This recipe uses (among others) | Cooked potato: You can check-out other recipes which use it, like for example: Oven omelette, Potatoes with bacon and herbs, Baked Camembert with Walnuts, Green Piedmont Salad, Deep leek and potato quiche, ... All |
 | Cheese: You can check-out other recipes which use it, like for example: Eggs in brioche nests, Grilled cheese, Welsh (French Welsh Rarebit), Truffade, Winemaker's toast, ... All |
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Langoustine and leek tarts, Cretan-style salmon , Breton leek and mushroom tart, Hotpot my grandmother's way , ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur complet, Sesame fried scampi, Fillet of beef in a rosemary crust, Crab Cakes, Curried tuna cubes, ... All |
Other recipes you may also like
![[Crème brulée]](/images/vignettes_150/13.jpg)
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...185,784 74.3/5 for 7 ratings 4 hours 38 min.
![[Tartiflette]](/images/vignettes_150/62.jpg)
Tartiflette
A personal version of a classic recipe from Savoy.96,647 14.6/5 for 11 ratings 1 hour 27 min.
![[Home-made terrine of foie gras]](/images/vignettes_150/72.jpg)
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...111,148 64.3/5 for 6 ratings 4 days 15 hours 50 min.
![[Natural leaven]](/images/vignettes_150/95.jpg)
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...208,255 284.1/5 for 31 ratings 7 days 15 min.
![[How to prepare spinach]](/images/vignettes_150/158.jpg)
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.92,0073.7/5 for 7 ratings 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-12-15)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question