Potato and Leek Galette
One of the remarkable things about this savory potato and leek galette is that it looks fancy, yet the ingredients are simple and inexpensive. The potatoes are plain old russets, the fat is olive oil instead of butter, and even though it’s gluten-free and vegan, the galette is pleasantly starchy and creamy — a perfect cross between comfort food and an elegant, company-worthy dish. It has been a few months since I had to radically change my diet for health reasons, and I recently found myself pining for my old favorites, gluten and dairy. This potato galette was an attempt to satisfy my “carb and butter tooth,” and I’m pleased to say it did the trick. (I might have devoured half the galette, on my own, in one sitting. Less greedy folks will find that it serves about six.)
The recipe is inspired by a classic French potato galette, but instead of layering the thinly sliced spuds with copious amounts of butter, I use a buttery olive oil. I also incorporate a single leek, which may not seem like much, but it’s just enough to lend a silky texture and sweet, mildly onion-y flavor. After baking in the oven, the potato “cake” is delightfully crisp on the outside and soft and creamy in the middle. It makes a lovely side dish for any meal — with eggs for brunch, with a salad for lunch, or as an accompaniment to dinner.
Ingredients:
- 1/4 cup olive oil, divided
- 1 large leek, white and light green parts only, cut into 1/4-inch-thick rounds
- 1 garlic clove, minced
- Kosher salt
- Juice of 1/4 lemon
- Freshly ground black pepper
- Freshly ground nutmeg
- 1 1/2 pounds russet potatoes or other all-purpose potatoes, scrubbed