Walloon Potato and Leek Galette with Gruyère

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory buckwheat pancake layered with caramelized leeks and melted Gruyère, perfect for a hearty vegetarian meal. This belgian-inspired 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.

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.

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.

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