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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 50 mins Servings: 8 potato galette with ham

Ingredients Ingredient Checklist 6 tablespoons butter, melted 3 pounds (5 to 6 medium) baking potatoes, peeled Coarse salt and ground pepper 1 leek, white and light-green parts, thinly sliced crosswise, well washed 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

Cook’s Notes You can bake the galette and Glazed Ham at the same time: Place the side dish in the oven 70 to 80 minutes before the ham is done cooking.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 50 mins Servings: 8 potato galette with ham

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 50 mins Servings: 8

Recipe Summary

prep: 30 mins total: 1 hr 50 mins

Servings: 8

prep: 30 mins

total: 1 hr 50 mins

prep:

30 mins

total:

1 hr 50 mins

Servings: 8

8

potato galette with ham

potato galette with ham

Ingredients

Ingredients

  • 6 tablespoons butter, melted 3 pounds (5 to 6 medium) baking potatoes, peeled Coarse salt and ground pepper 1 leek, white and light-green parts, thinly sliced crosswise, well washed 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

Directions

Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.

Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.

Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.

Cook’s Notes You can bake the galette and Glazed Ham at the same time: Place the side dish in the oven 70 to 80 minutes before the ham is done cooking.

Cook’s Notes

You can bake the galette and Glazed Ham at the same time: Place the side dish in the oven 70 to 80 minutes before the ham is done cooking.

Reviews (5)

 Add Rating & Review     52 Ratings   5 star values:        13    4 star values:        14    3 star values:        19    2 star values:        6    1 star values:        0

Reviews (5)

Add Rating & Review     52 Ratings   5 star values:        13    4 star values:        14    3 star values:        19    2 star values:        6    1 star values:        0

Add Rating & Review

52 Ratings 5 star values: 13 4 star values: 14 3 star values: 19 2 star values: 6 1 star values: 0

52 Ratings 5 star values: 13 4 star values: 14 3 star values: 19 2 star values: 6 1 star values: 0

52 Ratings 5 star values: 13 4 star values: 14 3 star values: 19 2 star values: 6 1 star values: 0

  • 5 star values: 13 4 star values: 14 3 star values: 19 2 star values: 6 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       04/01/2018   It was great but way too much butter, I ended up draining out some of it halfway through baking. Next time I think I’ll cut it back a Tablespoon or two.  

Martha Stewart Member     Rating: 5 stars       04/17/2017   Made this for Easter dinner and it was a hit. Came out easily from the pan (no springform pan needed. Lovely presentation on the buffet table with ham, lamb, and asparagus.  

Martha Stewart Member     Rating: Unrated       04/05/2012   I made this for Easter last year and it was a huge hit, so I made it for Christmas, too. Planning on making it for Easter again, with one change: I'm going to make 2. Last time, the plate was licked clean!  

Martha Stewart Member     Rating: Unrated       06/18/2010   Why don't you use a spring-form pan to back this in - it will come out easy every time.  

Martha Stewart Member     Rating: Unrated       05/18/2009   I made this fo Easter dinner

    Martha Stewart Member

    Rating: 4 stars 04/01/2018

It was great but way too much butter, I ended up draining out some of it halfway through baking. Next time I think I’ll cut it back a Tablespoon or two.

Rating: 4 stars

Rating: 5 stars 04/17/2017

Made this for Easter dinner and it was a hit. Came out easily from the pan (no springform pan needed. Lovely presentation on the buffet table with ham, lamb, and asparagus.

Rating: 5 stars

Rating: Unrated 04/05/2012

I made this for Easter last year and it was a huge hit, so I made it for Christmas, too. Planning on making it for Easter again, with one change: I’m going to make 2. Last time, the plate was licked clean!

Rating: Unrated

Rating: Unrated 06/18/2010

Why don’t you use a spring-form pan to back this in - it will come out easy every time.

Rating: Unrated 05/18/2009

I made this fo Easter dinner

All Reviews for Leek and Potato Galette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Leek and Potato Galette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest