Layers of cheesy, tender potatoes baked in a skillet with a creamy sauce, leeks and gruyere cheese.
This French-style creamy baked potato cake is a crowd pleaser.
Tender, golden potatoes are layered with leeks, creme fraiche and lots of cheese.
Sounds good, right?
It’s comfort food times ten, a dish to serve for brunch or an unfussy supper.
Serve this creamy potato galette with a simple salad on the side and you’ve got dinner covered.
You have to admit that French cooks have a way with spuds.
How do they transform the humblest of vegetables into delicious (and definitely decadent) creamy potato galette and potato gratin?
The secret may be that the French aren’t shy about using butter and cream, and potatoes seem to be happiest when cooked in delicious fat.
It stands as one of my all-time favorite recipes, and it requires just two ingredients: Thinly sliced potatoes and yes— lots of butter.
When I prepare potatoes for pommes Anna, they’re thinly sliced and layered into a magically all-purpose cast iron skillet.
Cooking begins on the stovetop, then the pan is placed in a hot oven to finish cooking.
The middle of the galette gets soft and tender, while the top and bottom of the potato cake form a crisp, brown crust.
Those crusted parts taste like the best potato chips you’ve ever had!
This recipe is very similar to that delicious buttery potato cake. It’s technically a scalloped potato dish — or gratin — because it includes milk, cheese and eggs.
The eggs form a light creamy custard as the potatoes bake and the cheese makes a savory crust on top of the cake.
Comté and Gruyere are two of the best cheeses to use in gratins, and they’re interchangeable in this recipe.
They’re both cow’s milk cheeses from the Alpine regions of France and Switzerland but they don’t have holes like Emmenthaler.
I think they taste more interesting and concentrated than everyday Swiss cheese — much more nutty and melty.
French Potato Cake with Leeks and Gruyere Cheese
- 2 tablespoons (30 g) butter
- 2 leeks, white and light green parts thinly sliced
- 2 eggs
- 1 cup (230 g) creme fraiche
- 1 crushed garlic clove
- Kosher salt
- 1/2 cup (120 ml) whole milk
- 1 1/2 pounds (680 g) Yukon Gold potatoes, sliced into 1/8-inch-thick rounds
- Freshly ground black pepper from a pepper grinder
- 1 1/2 cups (198 g) grated Comté or Gruyere cheese
- Chopped fresh parsley
- Heat the oven to 350 degrees (180 C) with the rack positioned in the center of the oven.
- Melt 1 tablespoon of the butter in an 8-10-inch cast iron skillet or heavy skillet over medium heat. Add the leeks and cook until wilted and golden, stirring frequently. Remove the leeks from the pan and set aside. Wipe out the pan.
- Whisk the eggs, creme fraiche, garlic and 1 teaspoon salt in a bowl.
- Put the milk in a small saucepan over medium heat. As soon as the edges of the milk start to bubble, remove from the heat. Slowly pour the milk into the egg mixture, whisking at the same time.
- Add the remaining butter to the skillet and smear it around to coat. Arrange a layer of potatoes in a concentric circle on the base of the pan. Sprinkle generously with salt and black pepper. Pour 1/3 of the egg mixture over the potatoes and sprinkle with 1/3 of the leeks and cheese. Repeat the layers twice more.
- Cover the pan with foil and bake 40 minutes. Uncover and bake an additional 25 minutes, until the top is golden and the cheese is bubbling.
- Let cool at least 15 minutes before slicing and serving. Sprinkle with parsley.
- To make ahead: Prepare the recipe through step 5. Cover and refrigerate up to a day ahead before baking.
- Be sure to season the potato layers with plenty of salt for best flavor.
- Leftovers taste great and reheat easily.