Leek and Potato Galette

I thought I had posted this recipe because I've made it numerous times before. Good thing I searched because I never posted it. This is one of my go to recipes for Easter brunch. However, this time I was eyeing it up for Christmas.

I won a ham (long story there) at a raffle. This was rather interesting that I actually won something because I never win anything. I usually look at it as just a donation when I participate in a raffle. Secondly, I'm not so keen on ham.  So there was a lot of irony going on.

This was a honey baked sprial ham. I had no idea how to make it (apparently, there's nothing to do - you just heat it up). While I was pondering what to serve with it, the Sous Chef was extremely helpful - he suggested, pigs in a blanket as an appetizer, Brussel Sprouts with bacon, and something else with pork. (We were to have a very piggy Christmas). Then I remembered this Potato Galette and thought it would go well with the ham. It did.

Leek & Potato Galette (Adapted from Martha Stewart)

3lbs potato, slice in 1/8" rounds (preferrably on a mandolin)
1 leek, sliced in thin half moons
6T butter, melted
salt/pepper
6 oz Gruyere cheese, grated

Line a 9" round cake pan with parchment. In a bowl toss potatoes with butter, salt/pepper. Place a layer of the potatoes in the bottom of the pan overlapping them. Sprinkle half of the leeks and half of the cheese. Add another layer of potatoes again overlapping them. Sprinkle with the remaining leeks and cheese. Add the last layer of potatoes. Press down with a spatula to ensure there is no space between the layers. Bake at 375 for 70-80 minutes or until potatoes are tender. You want to also use a spatula to press the potatoes down once or twice during baking. Invert onto serving platter.

Do you really need to use a mandolin, probably not, but it makes it easier to ensure that you have even slices.