Ingredients for Potato And Leek Pancake
- Yukon Gold Potatoes
- Unsalted Butter
- 2 medium leeks, white and light green parts only, thinly sliced
- Salt & Freshly Ground Black Pepper
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon freshly grated nutmeg
- Fresh Thyme
- All Purpose Flour
- Flat Leaf Parsley
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How to Make Potato And Leek Pancake
- Peel and grate the potatoes. Place in a large mixing bowl and cover with cold water. Let sit for 10 minutes to remove excess starch.
- While potatoes soak, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened but not browned (5-7 minutes).
- Season the cooked leeks with salt and pepper. Set aside.
- Drain the potatoes thoroughly. Using a clean kitchen towel, squeeze out as much excess water as possible.
- In the same skillet, heat the olive oil and remaining 1 tablespoon of butter over medium heat.
- Once the butter and oil are hot, spread half of the grated potatoes evenly across the skillet. Gently press down with a wooden spoon to create a flat layer.
- Sprinkle this potato layer with salt, pepper, nutmeg, and half of the thyme leaves.
- Spread the cooked leeks in a thin, even layer over the potatoes.
- Sprinkle the leeks with flour.
- Top with the remaining grated potatoes, pressing down gently to compact the layers.
- Sprinkle the top layer with salt, pepper, nutmeg, and the remaining thyme.
- Cook for 8-10 minutes on one side, until golden brown and crispy. Carefully loosen the edges of the pancake with a spatula.
- Place a large plate over the skillet and quickly invert the pancake onto the plate.
- Slide the pancake, uncooked side down, back into the skillet. Cook for another 8-10 minutes, until the other side is golden brown and crispy.
- Serve immediately with a dollop of sour cream or crème fraîche and garnish with fresh thyme sprigs.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
69g
Carbs
32g
