Potato biscuits with leeks

4 servings

40 minutes

Potato galettes with leeks are a refined dish of European cuisine, featuring a crispy golden crust and a tender, aromatic texture inside. The origins of this recipe can be found in French gastronomy, where layered potato casseroles with cheese and leeks became a symbol of cozy family dinners. The butter gives the potatoes a rich flavor, while Gruyère adds a subtle sharpness. Leeks bring a delicate sweetness that harmoniously completes the flavor composition. Galettes are perfect as a standalone dish or as a side to meat and fish. They are served hot, cut into segments, complemented by sour cream or a light yogurt sauce. This dish is not only nutritious but also aesthetic—each serving looks like a work of culinary art.

Energy value per serving

• Calories: 710.9
• Proteins: 18.1g
• Fats: 42.7g
• Carbohydrates: 66.7g

Ingredients

• Butter: 6 tbsp
• Potato: 1400 g
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Leek: 1 pc
• Grated Gruyere cheese: 150 g

Cooking steps

1. Cut off the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and slice thinly. Rinse under cold water. Peel the potatoes.

   Required ingredients:

   • Leek: 1 piece
   • Potato: 1400 g

2. Preheat the oven to 190 degrees. Line the bottom of a round pan with parchment paper (diameter about 23–25 cm).

3. In a large bowl, place softened butter and slice the potatoes into thin rounds using a mandoline. Add salt and pepper and mix well.

   Required ingredients:

   • Butter: 6 tablespoons
   • Potato: 1400 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

4. Place a small amount of potatoes in a circle in the form, covering the entire bottom. Sprinkle with half the leek and half the cheese, season with salt and pepper. Add another layer of potatoes on top, then a layer of leek and cheese, season with salt and pepper. Cover with the remaining potatoes and press down slightly.

   Required ingredients:

   • Potato: 1400 g
   • Leek: 1 piece
   • Grated Gruyere cheese: 150 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Potato: 1400 g
   • Leek: 1 piece
   • Grated Gruyere cheese: 150 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Potato: 1400 g

5. Bake until the potatoes are tender for about 70-80 minutes, pressing lightly a couple of times during cooking.

6. Carefully transfer to a plate and cut into segments.