Leek, potato and goat cheese galette

Since potatoes and leeks are so perfect together, I’ve opted to make a classic French potato galette, a recipe that we love and that is quite a regular on our menus!

Sometimes you introduce yourself to certain things a bit later on in life, generally speaking. That’s why you should never say never! If we want to be precise, that might as well happen with leeks! If you ask a kid whether they like broccoli or leeks, they’ll probably just think you’re joking and continue to enjoy their lollipop.


As the years go by and we get older and wiser (the latter isn’t necessarily a given), we begin to re-evaluate things, grow out of certain flavours and discover new ones. That explains why adults would give you a very puzzled look, if you ever asked them whether they like lollipops or not! Their software is updated and expanded!


I wasn’t very familiar with leeks myself either until quite recently and it wasn’t until this year that we decided to grow leeks in our veggie garden. In the past, I used to only like leek when it was combined with cheese, so I’d make a classic leek and cheese pie at best. A simple and classic recipe, found in any Greek kitchen. A dish that usually reminds us of our moms and grandmas!

Then I started to slowly appreciate its mild, soft and delicate flavour. It seemed like it could easily replace onion in many recipes and give a much lighter taste and feel. I was also fascinated by its beautiful grey-green colour. This lovely cousin of onion, garlic and chives began to gradually gain a more permanent place in my kitchen. To be honest though, I still only use it in combination with other vegetables.

So I slowly started finding excuses to use leeks in my cooking way more often than I used to. In broths, casserole dishes, roasted meat recipes. I started loving velvety soups with leek, potato and a touch of truffle. Yummy!

As I was picking the first leeks that grew in our veggie garden today, all fresh and crispy, I thought of what a great companion they make for potatoes. I wanted to make something delicious and pretty to combine our wine with, since we’re expecting some friends tonight. The weather is finally getting a bit colder and we all crave richer and more satisfying flavours.

Since potatoes and leeks are so perfect together, I’ve opted to make a classic French potato galette, a recipe that we love and that is quite a regular on our menus! What’s truly fantastic about this dish is that potatoes aren’t fried but not exactly roasted either, more like something in-between. In any case, they’re so crispy you’ll be hooked from the first bite! For a richer flavour, I always add some cheese to my galette.

This time I’ve decided to change the classic potato galette recipe a little bit by adding leeks and mizithra cheese to my dish, yet you can easily replace goat cheese with any other type of cheese you prefer, from feta to yellow cheeses or anything else! As for leeks, they will simply elevate your dish with their subtle and delicate flavour, I bet you’ll love it!


6-7 medium potatoes, cut in thin slices

2 medium leeks (the white part and the tender part of their green section)

1 garlic clove, minced

4-5 tbsp olive oil

50g melted butter

Salt, pepper

Ground nutmeg

200g grated mizithra cheese

Sage leaves for decorating


1. Clean and cut the leeks to slices ½ cm thick. Mince the garlic.

2. Preheat the oven to 200C. Add olive oil to a frying pan and sauté the leeks along with the garlic for 6-8 minutes until brown. Season with salt and pepper.

3. Clean the potatoes and cut them to thin slices. Prepare a shallow baking tray, around 20cm wide. Butter the tray with a bit of melted butter.

4. Start creating the first layer of potatoes by spreading the potato slices, starting from the sides of the tray in a circular shape. Season with salt and pepper, ground nutmeg and spread some melted butter. Cover with half of the leeks and then half of the cheese. Continue with the second layer of potatoes and follow the same steps. Add salt and pepper, ground nutmeg, leeks and cheese. Create the last layer of potatoes. Add salt, pepper and a bit more nutmeg and spread butter with a brush. Place the tart in the oven for about 45 minutes until it gets a golden colour. Remove the galette from the oven and let it cool down for 10 minutes before serving it.