Walloon Potato and Leek Galette with Gruyère
A savory buckwheat pancake layered with caramelized leeks and melted Gruyère, perfect for a hearty vegetarian meal. This belgian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs large 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.
Ingredients
- 2 large Russet potatoes
- 2 Leeks
- 1 cup Gruyère cheese
- 1 cup Buckwheat flour
- 2 Eggs
- 1/2 cup Heavy cream
- 2 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Grate 2 large peeled russet potatoes and squeeze out excess moisture using a clean kitchen towel.
- 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.
- 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.
- Step 4: Fold the grated potatoes and caramelized leeks into the batter, stirring until evenly distributed.
- 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.
- Step 6: Cook for 4 minutes per side until golden brown and crispy, then top each with 1/4 cup shredded Gruyère cheese.
- Step 7: Cover the skillet and cook for 2 more minutes until cheese melts, then transfer to a plate.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Walloon Potato and Leek Galette with Gruyère take to make?
Total time is about 35 minutes (20 min prep + 15 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 Walloon Potato and Leek Galette with Gruyère?
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 large russet potatoes from drying out.
Can I substitute ingredients in Walloon Potato and Leek Galette with Gruyère?
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 Walloon Potato and Leek Galette with Gruyère 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 Walloon Potato and Leek Galette with Gruyère 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
My whole family loved this.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
