Baked Potato and Leek Galette with Gruyere
A rustic, golden-brown galette filled with tender potatoes and leeks, baked with a layer of melted Gruyere cheese. This french-inspired vegetarian ready in about 80 minutes pairs russet potatoes, leeks, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled russet potatoes
- 2, white and light green parts only leeks
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup, cubed cold butter
- 1/4 cup grated Gruyere cheese
- 1 tablespoon fresh thyme leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a skillet over medium heat, melt 2 tablespoons butter. Add 2 thinly sliced leeks and cook for 5-7 minutes until softened, then set aside. Toss 2 peeled and thinly sliced potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 2: Make dough: in a food processor, pulse 1 cup all-purpose flour, 1/2 cup cold butter, and 1/4 teaspoon salt until crumbly. Add 2-3 tablespoons ice water and pulse until dough forms a ball.
- Step 3: Roll dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Arrange potato slices in a single layer over dough, leaving 2-inch border. Spread cooked leeks over potatoes, then sprinkle with 1/4 cup grated Gruyere and 1 tablespoon fresh thyme leaves. Fold dough edges over filling and crimp.
- Step 4: Bake for 35-40 minutes until pastry is golden and potatoes are tender.
Frequently asked questions
How long does Baked Potato and Leek Galette with Gruyere take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Potato and Leek Galette with Gruyere?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.
Can I substitute ingredients in Baked Potato and Leek Galette with Gruyere?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Potato and Leek Galette with Gruyere for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Potato and Leek Galette with Gruyere vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
