Potato and Leek Pancake

"Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer."
photo by a food.com user photo by a food.com user
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. Made these great 'pancakes' & served them with some chicken strips for a great meal! Especially liked the nutmeg & thyme combo, & I consider this to be a REAL KEEPER! Thanks for sharing! [Made & reviewed while in Germany on Zaar's World Tour 4]
  3. This was excellent (except for hand grating the potatoes). The potatoes were crisp and very flavorful. I also wish to comment on the terrfic instructions. You made your recipe easy to follow & I feel I learned something new. Thank you Kate!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
View Full Profile

Find More Recipes