Potato, Leek, and Gruyère Galette

• 1 ½ cups all-purpose flour
• 8 tablespoons cold unsalted butter, cubed
• ¼ teaspoon salt
• 3-4 tablespoons ice water
• 2 medium leeks, white and light green parts only, thinly sliced
• 2 pounds Yukon Gold potatoes, thinly sliced
• 1 cup grated Gruyère cheese
• 2 large eggs, beaten
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped

Steps

1. 1 In a food processor, pulse flour, butter, and salt until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough just comes together.
2. 2 Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3 Preheat oven to 375°F.
4. 4 Roll out dough into a 14-inch circle on a parchment-lined baking sheet.
5. 5 In a skillet, sauté leeks in butter until softened.
6. 6 Arrange potato slices in a circle on the dough, starting from the outside and working in.
7. 7 Scatter sautéed leeks over potatoes, then sprinkle with Gruyère.
8. 8 Fold edges of the dough over the filling, pleating as you go.
9. 9 Brush crust with beaten egg and season with salt and pepper.
10. 10 Bake until crust is golden and potatoes are tender, about 45 minutes.
11. 11 Sprinkle with chives before serving.

Equipment

• Food processor
• Skillet
• Baking sheet
• Parchment paper

Variations

• Add caramelized onions for extra sweetness.
• Use Swiss cheese if Gruyère is unavailable.

Substitutions

• Substitute butter with olive oil for a dairy-free option.
• Use thyme or parsley in place of chives for a different flavor profile.

Pairings

• Green salad
• Chardonnay

Nutrition

Tips

• For even slices, use a mandoline for the potatoes.
• If leeks are tough to clean, soak them in water to remove any dirt.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a glass of Chardonnay for a delightful French experience.

FAQ