Cookbook Review: Ally's Kitchen - a passport for adventurous palates
This potato dish is truly easy and so delicious.
Recipe type: Side dish
Cuisine: French
  • 8 cups thinly sliced potatoes (red potatoes - skin on)
  • 2 thinly sliced leeks
  • 8 tablespoons butter, melted
  • ¼ cup fresh rosemary, chopped
  • ½ cup sour cream
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  1. Preheat oven to 180C/350F and coat a heavy non-stick skillet with cooking spray or rub with shortening.
  2. Layer half the potatoes in the bottom of the skillet, overlapping the potatoes in a circlular pattern ending in the center of the pan.
  3. Drizzle the potatoes with ½ the butter and sprinkle half the salt and pepper before scattering half of the leeks.
  4. Dollop all the sour cream and sprinkle with half the rosemary.
  5. Using the same method, place the remaining slices of potato on top of the first layer.
  6. Add the remainder of the salt and pepper, sprinkle the rest of the leeks and then drizzle with the remainder of the butter. Sprinkle the remainder of the rosemary and place uncovered into the oven for about 30-35 minutes.
  7. If the galette begins to brown too soon, cover it with foil.
  8. Let it cool for about five minutes before serving right from the skillet.
This is also great served with a poached egg on top of each slice for brunch or lunch.
Recipe by Orgasmic Chef at