Potato-Leek Galette with Gruyère and Thyme
A rustic French tart featuring thin slices of potato and leek layered with melted Gruyère, baked until golden and crispy at the edges with a delicate herb crust. This french-inspired vegetarian ready in about 80 minutes pairs all-purpose flour, cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 6, 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
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 3 tbsp ice water
- 2 cups (1/4-inch slices) potatoes
- 2 (white and light green parts, thinly sliced) leeks
- 1 cup (shredded) Gruyère cheese
- 1 tbsp fresh thyme
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: For the crust: Pulse flour and 1/2 tsp salt in a food processor, add cold butter cubes, and pulse until pea-sized crumbs form. Gradually add ice water, pulsing until dough just holds together, then form into a disc, wrap, and chill for 30 minutes.
- Step 2: Roll chilled dough into a 12-inch circle on a floured surface, transfer to a parchment-lined baking sheet, and fold edges up to create a 1-inch rim. Prick all over with a fork, then bake at 375°F for 15 minutes until lightly golden.
- Step 3: While crust bakes, cook leeks in a skillet over medium heat with 1 tbsp butter for 5 minutes until soft, then add potatoes and cook for 8 minutes until tender but not falling apart. Stir in 1/4 cup cream, 1 tbsp thyme, 1/2 tsp salt, and 1/4 tsp pepper, then spread evenly over the baked crust. Top with shredded Gruyère and bake for 20-25 minutes until cheese is bubbly and edges are golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Potato-Leek Galette with Gruyère and Thyme 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 Potato-Leek Galette with Gruyère and Thyme?
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 all-purpose flour from drying out.
Can I substitute ingredients in Potato-Leek Galette with Gruyère and Thyme?
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 Potato-Leek Galette with Gruyère and Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Potato-Leek Galette with Gruyère and Thyme?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
