Name: Savory Potato and Leek Galette With Gruyere Cheese for Holiday Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 large russet potatoes (about 400 g), thinly sliced; 1 large leek, white and light‑green parts only, thinly sliced; 150 g Gruyère cheese, grated; 1 sheet puff pastry (≈250 g), thawed; 2 Tbsp unsalted butter, melted; 1 Tbsp olive oil; 1 tsp fresh thyme leaves; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 1 egg, lightly beaten (for egg wash)

Prep Time

20 min

Cook Time

40 min

Servings

Why You'll Love This Recipe

✓ Elegant Presentation: A golden, flaky crust frames tender potatoes and leeks, making a show‑stopping centerpiece for any holiday brunch.

✓ Balanced Flavors: Sweet leeks, earthy potatoes, and nutty Gruyère create a harmonious palate that satisfies both sweet and savory cravings.

✓ Make‑Ahead Friendly: Assemble the galette ahead of time; simply bake before guests arrive for a stress‑free, restaurant‑quality dish.

The Savory Potato and Leek Galette with Gruyère is the perfect marriage of comfort and elegance, ideal for holiday brunches where you want to impress without spending all day in the kitchen. The crisp, buttery crust holds a silky blend of thinly sliced potatoes, gently sautéed leeks, and melted Gruyère, delivering a rich, melt‑in‑your‑mouth experience. Whether you’re feeding a family of six or a small gathering of friends, this galette offers a festive, hearty option that feels both home‑cooked and restaurant‑refined.

2 large leeks, cleaned and thinly sliced White and light green parts only; discard tough dark green.

1 ½ cup grated Gruyère cheese Emmental or sharp cheddar work as alternatives.

1 ½ cup all‑purpose flour For a gluten‑free crust, use a 1:1 blend of rice and almond flour.

½ cup unsalted butter, cold and cubed Butter creates a flaky, buttery crust.

¼ cup ice‑cold water Add gradually to bind the dough without over‑working.

2 tbsp olive oil For sautéing leeks and brushing the crust.

½ tsp sea salt Season the filling and the crust.

Freshly ground black pepper Adds a subtle heat.

Instructions

Make the crust

In a food processor, pulse flour and cold butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Pro Tip: Handle the dough minimally to keep the butter from melting.

Prepare the filling

Heat olive oil in a skillet over medium heat. Add sliced leeks, season with a pinch of salt, and sauté until soft and translucent, about 8 minutes. Set aside to cool slightly, then stir in grated Gruyère, reserving a small handful for topping.

Pro Tip: Do not brown the leeks; you want a gentle sweetness.

Assemble the galette

Roll the chilled dough on a lightly floured surface into a 12‑inch circle. Transfer to a parchment‑lined baking sheet. Arrange the potato slices in overlapping rows, leaving a 2‑inch border. Sprinkle the leek‑cheese mixture evenly, then top with the remaining Gruyère.

Pro Tip: Overlap potatoes by a half‑inch to prevent gaps.

Fold and bake

Fold the outer rim of the dough over the filling, creating a rustic edge. Brush the crust with a little olive oil and sprinkle with sea salt. Bake in a preheated 400°F (200°C) oven for 35‑40 minutes, until the crust is golden and potatoes are tender.

Pro Tip: If the edges brown too quickly, cover them with foil.

Rest and serve

Allow the galette to rest for 10 minutes before slicing. This lets the filling settle and makes cutting cleaner. Serve warm, garnished with a light drizzle of olive oil or a sprinkle of fresh thyme if desired.

Expert Tips

Tip #1: Use a mandoline

A mandoline guarantees uniformly thin potato slices, ensuring even cooking and a sleek, layered appearance.

Tip #2: Chill the dough

Cold dough prevents shrinkage during baking and creates a buttery, flaky crust that stays crisp.

Tip #3: Add fresh herbs

A sprinkle of chopped thyme or chives just before serving brightens the flavor and adds a festive green touch.

Storage & Variations

Cool the galette completely, then wrap tightly and refrigerate for up to 2 days. Reheat at 350°F (175°C) for 15 minutes. For a vegetarian twist, replace Gruyère with smoked mozzarella; for a heartier version, add cooked bacon bits or thinly sliced ham to the filling.

Nutrition

Per serving (1/6 galette)

Calories

420 kcal

Protein

12 g

Carbs

38 g

Fat

22 g

Frequently Asked Questions

Yes. Replace the all‑purpose flour with a 1:1 blend of rice flour and almond flour, adding a tablespoon of xanthan gum to mimic gluten’s elasticity. The texture will be slightly crumblier but still delicious.

Pat the sliced potatoes dry with a paper towel and toss them lightly with salt before layering. The salt draws out excess moisture, and the thin slices cook quickly, staying firm inside the crust.

Assemble the galette, wrap tightly in plastic, and freeze for up to 1 month. When ready, bake directly from frozen, adding 5‑7 minutes to the cooking time.