Ingredients
1 pie crust, rolled and unbaked – can purchase a frozen crust and do the recipe in a pie pan or use the recipe in the post for Extra-Flaky Piecrust
1/4 c olive oil
2 leeks, thinly sliced
3 medium Yukon gold potatoes, scrubbed/sliced thin
3 medium Russet potatoes, scrubbed/sliced thin
salt and pepper to taste
½ c cheese – I like either Gruyere, Feta or Cheddar
Process
Preheat oven to 425
Line baking sheet with parchment
Transfer pie crust to parchment
In a saute pan, heat 1 T olive oil and saute leeks until tender
Transfer leeks to a bowl and set aside.
Add 2T olive oil to a baking pan or sheet pan, arrange the potatoes in the pan slightly overlapping.
Season with salt and pepper, drizzle 1 T additional olive oil over the potatoes
Roast potatoes, 400 degrees, for 15 – 20 minutes until they are tender
Do not overload the pan with the potatoes,
small batches will prevent steaming and allow for some browning.
Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional oil as needed.
When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.
Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.
Roll the edges of the dough up over the edge of the layered potatoes.
Bake 45 – 55 minutes