Last week we were holed up in our country rental, pretending we had a yard, fireplace and big kitchen. Even though Easter was a week away, I decided to cook up a holiday-worthy feast. Nothing too fancy really: some roasted beef, green beans and this leek and potato galette from April’s Everyday Food. Despite the french name, it just requires a few ingredients — six tablespoons butter (melted), five to six medium backing potatoes (peeled), one leek (sliced thin), and six oz of Gruyere cheese (grated). First you thinly slice the potatoes (I used a knife, but a mandoline here would be nifty), then add the melted butter and season with salt and pepper. In a nine-inch pan (that has a layer of parchment paper on the bottom), beginning layering the potatoes, overlapping them slightly. Click through to the next page to find out what happens next and to see more photos! — Angela M.
When that’s complete, sprinkle with half of leek and cheese. Add another layer of potatoes, the rest of the leeks and cheese, and then polish off with one final layer of potatoes. Press down into the pan, and bake 70 minutes or so at 375. When it’s done, remove, cool slightly and invert onto a serving plate. My galette didn’t look as pretty as the one in the magazine — it didn’t brown on the bottom/new-top and I wonder if inverting was necessary. But boy, was it yummy. Despite all that cheese, it was surpisingly light, and we polished off nearly the whole thing between three of us (it was supposed to serve eight). Gulp.