Potato And Leek Pancake

1. 1

   Grate potatoes into mixing bowl and cover with water.

2. 2

   Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.

3. 3

   Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.

4. 4

   In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.

5. 5

   When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.

6. 6

   Sprinkle with salt, pepper, nutmeg and half the thyme.

7. 7

   Over potato layer, spread leeks in a thin layer and sprinkle with flour.

8. 8

   Cover that with the rest of the potato mixture and press down.

9. 9

   Sprinkle with salt, pepper, nutmeg and remaining thyme.

10. 10

    Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.

11. 11

    Saute for another 8-10 minutes or until very crusty.

12. 12

    Serve with sour cream or creme fraiche and garnish with thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.