Recipe by Chef Kate
Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.
Top Review by MarraMamba
what an outstanding dish... i made it for supper as part of zwt, and ate it all. I put nutmeg in half and half without to see the difference, prefered the part with the nutmeg. Directions were sensational, first time that i have had a large potatoe pancake that didn't stick, fall etc.
- 5 large yukon gold potatoes (peeled)
- 3 tablespoons unsalted butter
- 3 large leeks, white and pale green parts, sliced in small ring
- salt & freshly ground black pepper
- 3 tablespoons olive oil
- 1⁄4 teaspoon nutmeg, freshly grated
- 2 teaspoons fresh thyme (or 1 Teaspoon Dried)
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh flat leaf parsley, finely chopped
Directions See How It's Made
- Grate potatoes into mixing bowl and cover with water.
- Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
- Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
- In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
- When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
- Sprinkle with salt, pepper, nutmeg and half the thyme.
- Over potato layer, spread leeks in a thin layer and sprinkle with flour.
- Cover that with the rest of the potato mixture and press down.
- Sprinkle with salt, pepper, nutmeg and remaining thyme.
- Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
- Saute for another 8-10 minutes or until very crusty.
- Serve with sour cream or creme fraiche and garnish with thyme sprigs.