Rosemary Red Potato and Leek Galette
Rosemary Red Potato and Leek Galette plus my review of Ally's Kitchen new cookbook entitled "A Passport for Adventurous Palates".
- 8 c. Red Potatoes, skin on, thinly sliced
- 2 Leeks, washed, thinly sliced
- 8 tbsp. Butter, melted
- 1/4 c. Fresh Rosemary, chopped
- 1/2 c. Sour Cream
- 1 tsp. Kosher Salt
- 1 tsp. Ground Pepper
- Cooking Spray
Preheat oven to 350 degrees F. Spray a heavy nonstick skillet or tart pan with cooking spray.
Layer half of the potatoes in the bottom of the pan, overlapping the slices.
Drizzle half of the butter and sprinkle with half of the leeks, rosemary, salt and pepper; then dollop the sour cream on top.
Put the remaining potato slices in an overlapping layer on top like you did before and add the remaining leeks and drizzle with the remaining butter.
Bake 30-45 minutes (depending on the potato thickness), remove from oven and allow to cool for about 5 minutes.
Serve right from the skillet or pan.