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POTATO AND LEEK PANCAKE
from "Everybody Eats Well in Belgium Cookbook" by Ruth Van Waerebeek

A golden, crispy potato pancake with a creamy filling of sautéed leeks — the contrast in textures is both surprising and very satisfying. Serve it with a green salad for lunch or a light evening meal, or serve wedges of the pancake as an ideal companion to any poached or grilled fish.

Serves 2 or 3 as a main dish, 4 as a side dish
 Everybody Eats Well in Belgium Cookbook
INGREDIENTS (CLICK TO BUY)

5 large Yukon Gold or russet baking potatoes, peeled
3 tablespoons unsalted butter
3 large leeks, white and light green parts only, rinsed well and sliced into thin rings
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
Pinch of freshly grated nutmeg
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon finely minced fresh parsley, for garnish

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PREPARATION

1. Coarsely grate the potatoes into a mixing bowl and cover with cold water.
2. Melt 1 tablespoon of the butter in a medium-size skillet over medium heat. Add the leeks and cook, stirring, until softened but not browned, 5 to 7 minutes. Season lightly with salt and pepper and set aside.
3. Drain the potatoes and dry them well in a kitchen towel.
4. In a 10-inch nonstick skillet, heat 1 1/2 tablespoons olive oil and 1 tablespoon butter. When hot, spread half the potatoes in the pan and press down with a wooden spoon. Sprinkle with salt, pepper, nutmeg, and half the thyme. Over the potato layer, spread the leeks in a thin layer and sprinkle with the flour. Cover that with the rest of the potato mixture. Press down with a wooden spoon to make a neat pancake and sprinkle with salt, pepper, nutmeg, and the remaining thyme.
5. Cook for 8 to 10 minutes over medium heat. Shake the pan from time to time to make sure the pancake isn't sticking. If necessary, loosen it with a spatula. Put a large plate on top of the skillet and invert the pancake onto the plate. The cooked side should be very crusty. Heat the remaining 1 1/2 tablespoons olive oil and 1 tablespoon butter in the skillet. Very carefully slide the pancake back into the skillet, uncooked side down; cook for 8 minutes longer, pressing down occasionally with a flat lid and shaking the skillet to keep the pancake from sticking.
6. Remove the finished pancake to a warmed plate, sprinkle with the parsley, cut into wedges and serve immediately.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Russet Potato, Medium - $1.29/lb
 
 
  Organic Leeks, Bunch - $3.99/ea
 2-3ct
 
  Spice Supreme Ground Nutmeg - $1.99/ea
 2oz
 
  Spice Supreme Thyme - $1.29/ea
 1.5oz
 
  Italian Parsley - $1.49/ea
 approx. 4oz
 
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  La Baleine Fine Sea Salt - $4.59/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
Estimated Total:  
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