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.
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.
- 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.
- 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.
- 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.
