Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- 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.
