Walloon Potato and Leek Galette with Gruyère

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory buckwheat pancake layered with caramelized leeks and melted Gruyère, perfect for a hearty vegetarian meal. This Belgian-inspired vegetarian recipe, ready in about 35 minutes, pairs Russet potatoes, Leeks, Gruyère cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Prep: 20 min Cook: 15 min Serves 4 Belgian cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Grate 2 large peeled russet potatoes and squeeze out excess moisture using a clean kitchen towel.
  2. Step 2: Thinly slice 2 leeks (white and light green parts only) and cook in 2 tbsp butter over medium heat for 10 minutes until golden and tender.
  3. Step 3: Whisk together 1 cup buckwheat flour, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Add 2 eggs and 1/2 cup heavy cream, mixing until smooth.
  4. Step 4: Fold the grated potatoes and caramelized leeks into the batter, stirring until evenly distributed.
  5. Step 5: Heat a nonstick skillet over medium heat and spoon 1/3 cup batter into the pan for each galette, spreading into a 4-inch circle.
  6. Step 6: Cook for 4 minutes per side until golden brown and crispy, then top each with 1/4 cup shredded Gruyère cheese.
  7. Step 7: Cover the skillet and cook for 2 more minutes until cheese melts, then transfer to a plate.

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