Potato & Leek Galette- anti-cancer recipes- cook for your life
Servings: 6
Prep time: 30

This ‘galette’ doesn’t require any pastry dough. It gets deliciously crispy around the edges after baking in a cast-iron skillet. The combination of leek and potatoes is a classic for a reason — and this Potato & Leek Galette recipe certainly showcases how delicious they are . Serve it at dinner alongside a lean meat, or at breakfast with eggs. A great addition to any cooks recipe arsenal!


  1. Preheat oven to 400 degrees F.
  2. In a sauté pan, heat one tablespoon of olive oil on medium. To the pan, add the leeks, garlic, and a pinch of salt. Cook over medium heat until softened, about 4 to 5
  3. Pour the remaining tablespoon of olive oil in a cast iron pan. Layer about half of the sliced potatoes in a shingled pattern, covering the bottom of the pan, sprinkle a pinch of salt on top. Next sprinkle the cheese and then the leeks. Finally add a top layer of potatoes covering everything and another pinch of salt on top of the potatoes.
  4. Over medium heat, cook for about 5 to 10 minutes, or until it looks like the edges of the bottom layer of potatoes start to brown. It can be helpful to press down the galette with a sauce pan if you have one that fits nicely in the cast iron pan so it cooks a little more evenly.
  5. Put the cast iron pan in the oven and allow to cook for 15-25 minutes, or until the top layer of potatoes turn golden and are tender.
  6. Allow to cool a few minutes before slicing. Garnish with a few sprigs of fresh rosemary and thyme to serve.


2 leeks, sliced in rounds and washed

2 tablespoons of olive oil, divided

2 Yukon Gold potatoes, thinly sliced into rounds

1 garlic clove, minced

1 tablespoon lemon juice

1 tablespoon fresh rosemary

1 teaspoon fresh thyme

½ cup cheddar cheese, grated

Salt to taste

Nutritional Information


159 cals


8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


17 g


2 g


2 g


5 g


278 mg

*per serving

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Ann's Tips and Tricks

it’s important to use the right potatoes for this. Floury textured potatoes like Russets and Idahos are too when crumbly thinly sliced as required here. Yukon Gold will work the best




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