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Rosemary Red Potato and Leek Galette
Rosemary Red Potato and Leek Galette plus my review of Ally's Kitchen new cookbook entitled "A Passport for Adventurous Palates".
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- oven
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Spray a heavy nonstick skillet or tart pan with cooking spray.
Cooking Spray
2
Layer half of the potatoes in the bottom of the pan, overlapping the slices.
3
Drizzle half of the butter and sprinkle with half of the leeks, rosemary, salt and pepper; then dollop the sour cream on top.
Leeks, washed, thinly sliced2
4
Put the remaining potato slices in an overlapping layer on top like you did before and add the remaining leeks and drizzle with the remaining butter.
Leeks, washed, thinly sliced2
5
Bake ⏱️ 30-45 minutes (depending on the potato thickness), remove from oven and allow to cool for about ⏱️ 5 minutes.
6
Serve right from the skillet or pan.
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