Potato Leek Galette with Sage Cream

Potato Leek Galette with Sage Cream
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potato leek galette
Very tasty, but the peas were dry.

After making the Over-the-Top Quiche the other day, we had a leek left over. We happen to love cooking with leeks; the taste is mild, but full of flavor. Oh, how we wish we’d get them in our weekly CSA shares (we have, but not very often). Sure, they can be a bit of trouble to clean, but the effort is worth it. So, what to make with the single leek? We had originally thought of a recipe for Leek and Cheese pie, but that called for six leeks. Out. Instead, we just made up this particular dish for dinner.

We decided to go with something simple: a galette. So, that meant a pie crust, but that’s no problem. Then we figured that we’d use potatoes and leeks, oh, and we had a bit of heavy cream, and some sage growing in the backyard. Wow! That’s it. We have dinner.

Potato Leek Galette with Sage Cream

Yield: 1 galette (9-inch)

Potato Leek Galette with Sage Cream


  • 1 Tbs butter
  • 1 leek, finely minced
  • kosher salt
  • 1/4 cup heavy cream
  • 6 fresh sage leaves, sliced thinly
  • freshly ground black pepper
  • 1 pâte brisée, chilled and ready to roll
  • 2-3 potatoes
  • 1/4 cup peas (optional, but not recommended)
  • Parmesan cheese, for garnish

Abbreviated Instructions

Melt the butter in a small skillet over low heat. Add leeks, sprinkle with salt, and sweat, stirring occasionally, until tender, about 20 minutes.

Add cream and sage, stir, and bring to a simmer. Season with salt and pepper. Remove from heat and let steep.

Preheat oven to 350°F.

Place dough on baking mat and roll into a rough oval about 10 by 14 inches. Place on a rimmed baking sheet.

Slice potatoes very thinly. Layer about half the slices, leaving a 2-inch edge bare, on the crust, followed by a quarter of the leek mixture. Sprinkle with salt and pepper. Layer remaining potatoes, followed by remaining leek mixture, and more salt and pepper.

Fold up edges of crust and press together to hold in place.

Bake 50 to 60 minutes or until potatoes are easily pierced with a knife and crust is golden brown.

Garnish with Parmesan cheese and let stand for 5 minutes before slicing.


Ingredient discussion:

We always recommend the pâte brisée recipe we’ve provided in the past. It’s fast, it’s easy, and it works. Every time. While the photos show us putting peas on the top, we really don’t recommend it. It was an experiment on our part, but it turned out that the peas dried out during baking. Either mix them in with the potatoes while layering or omit altogether.

Procedure in detail:

sweating leeks
Sweating the leeks means cook them very slowly to release the flavor.

Sweat leeks. Melt butter in a small skillet over low heat. Add leeks and salt lightly. Cook, stirring occasionally, until leeks are tender, about 20 minutes.

leeks and cream
Bring the cream to a simmer and let steep while you finish everything.

Add cream and sage. Pour the cream over the leeks and add the sage and a bit of black pepper. Stir until combined and bring to a simmer. Taste and season with salt and pepper. Remove from heat and let steep while you finish the preparations.

Preheat oven to 350°.

Roll dough. Place the dough on either a silicone baking mat or a piece of baking parchment and roll out to a large oval about 10 by 14 inches. Place the parchment or silicone mat on a baking sheet.

layering the galette
Dot the top of the potatoes with some of the leek sauce, then a sprinkle of salt and pepper.
making a galette
Finish by using the remaining potatoes and sauce and a bit more salt and pepper.

Layer. Slice the potatoes very thinly and layer in the middle of the crust, leaving about 2 inches empty around the edges. After layering about half the potatoes, dot with a quarter of the leak cream sauce, followed by  a bit of salt and pepper. Continue layering potatoes. Finish with the remaining leak cream sauce and more salt and pepper.

a galette
Fold up the edges of the crust to hold the filling in.

Fold up sides. Carefully lift the edges of the crust and fold over the filling. The only need for care here is to prevent the crust from tearing and allowing the filling to leak out. Fold over the crust and press it together in place so it holds its shape. If you wish, you can cover the sauce with peas at this point.

Bake. Slide into the oven and bake 50 to 60 minutes, or until potatoes are tender and crust is golden brown.

baked galette
Parmesan cheese goes with everything, so put a bit on top while the galette rests.

Rest. Garnish with Parmesan cheese and let the galette rest for about 5 minutes before slicing.

We just love the combination of leeks and potatoes, although the house can smell like leeks for days. Fortunately, it’s still warm enough that we can open the windows to let in fresh air. The crust on this galette is just perfect. Nice and buttery, yet flaky and light. Since we didn’t have any sides, we ended up eating the whole galette for dinner. We just couldn’t help ourselves; it was that good. Fivers!

Worth the trouble?

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