Tuesday, October 9, 2012

Around the World in 80 Plates: France (cont)

One more dish for France...a beautiful Potato Leek Galette. This one I basically just threw together one night and served it with some Baked Pressed Tofu (recipe in Vegan Eats World by Terry Hope Romero) and steamed broccoli.

Not a real recipe here just a quick run down of what I did. I scrubbed but didn't peel six Yukon gold potatoes then sliced them thin on my mandoline. I tossed them in a bowl with a few tablespoons of olive oil and salt & pepper then layered them in a 9 inch cake pan that I generously greased. As I was layering I sprinkled in some thinly sliced leeks and topped it with some as well. I baked it at 375F covered for the first 30 minutes to get the potatoes to steam a bit then removed the foil in order to let it brown (probably another 30 minutes). To serve, I inverted it and cut into eighths which I think everyone at the table decided was too small of a portion! Ha! I wish I had had a little more time to let it bake to get it even more browned and crispy on the bottom so I would definitely recommend another 10 minutes after removing the foil and will do that the next time I make it. Mac really loved this one despite his supposed dislike of all things onion-y. The leeks were mild enough I guess for him not to notice. He quickly requested that I keep a piece for him for lunch the next day and he didn't forget either. At lunch time the next day he was sitting at the table early looking for "that yummy potato cake" and more baked tofu!


  1. The crispy leeks with long roasted potatoes sound so cozy and filling, especially with baked tofu. It's no wonder Mac was eager for his second portion!

  2. I am a fan of bronwed crisped food. That's the way to do it leave them wanting more ;)

  3. Oh yum! Fancy and comforting.

  4. I'm loving your generous use of potatoes in your posts! That tofu looks so good.

    1. I have gone through a bunch this month! I guess Europe loves potatoes and so do we!

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