This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
60 K 4.0/5 (24 reviews)
40 min.
Easy
12 people
6 IngredientsLast modified on: May 5th 2016
12 
4 cups cooked potatoes
9 tablespoons 
1 1⁄3 cup cheese
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 9 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 1 1⁄3 cup 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.
Keeping: Should be served immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=50 % | 390 RDI=40 % | 210 RDI=30 % | 4,010 RDI=200 % | 16,770 RDI: 200 % |
| Per 100 g | 3 RDI=1 % | 9 RDI=1 % | 5 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
| Per person | 10 RDI=4 % | 30 RDI=3 % | 20 RDI=3 % | 330 RDI=20 % | 1,400 RDI: 20 % |
How much will it cost?
- For 12 people : 8.95 €
- Per person : 0.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Warm salad of potatoes and purple artichokes, Beetroot and fried chicken salad, Gratin of purple artichokes, Creamy spinach and potato gratin, Gratin of beet tops and potatoes, ... See them all 53
Cheese
Like these other recipes: Involtini-Style Filet Mignon , Pork Chops with Rosemary, Warm cauliflower salad with two cheeses, Langres-style spinach, Croque-monsieur complet, ... See them all 30
Leek
Like these other recipes: Chicken pie, Chinese style chicken, Couscous, Icelandic-style fish and vegetable pie, Flamiche, ... See them all 73
Oil
Like these other recipes: Alpine gratin, Pan-fried potatoes, Bistro-style cabbage salad, Roast beef "like they do it in Santa Fe", Winegrowers' sausage casserole, ... See them all 93
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011292 K4.7 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018338 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022464 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.