Belgian Potato and Leek Pancake

This is one of those dishes that is so much more than the sum of its parts. Not to say that potatoes cooked in butter aren’t basically the best thing ever all on their own, but with a layer of creamy cooked leeks, nutmeg and thyme, and a crispy outer layer of perfectly crisp fried potato, this is next level. Surprisingly simple to prep and cook, you just have to have a little patience (and faith) in order to let this get properly crispy on both sides (and silky smooth and well cooked in the center). It can be a main dish with a small side salad or part of a larger meal.

Potato and Leek Pancake

From Everybody Eats Well in Belgium by Ruth Van Waerebeek

Serves 4

5 large Yukon Gold potatoes
3 Tbsp unsalted butter
3 large leeks, white and light green parts only, sliced into thin rings
Salt and freshly ground black pepper
3 Tbsp olive oil
Pinch of freshly grated nutmeg
1 tsp dried thyme
1 Tbsp all-purpose flour
1 Tbsp finely minced fresh parsley

1. Coarsely grate the potatoes into a mixing bowl and cover with cold water.

2. Melt 1 tablespoon of the butter in a medium size skillet over medium heat. Add the leeks and cook, stirring, until softened but not browned, 5-7 minutes. Season lightly with salt and pepper and set aside.

3. Drain the potatoes and dry them with a kitchen towel.

4. In a 10-inch nonstick skillet, heat 1 ½ tablespoons olive oil and 1 tablespoon butter, When hot, spread half the potatoes in the pan and press down with a wooden spoon or spatula. Sprinkle with salt, pepper, nutmeg, and half the thyme. Over the potato layer, spread the leeks in a thin layer and sprinkle with the flour. Cover that with the rest of the potato mixture. Press down again to make a neat pancake and sprinkle with salt, pepper, nutmeg, and the remaining thyme.

5. Cook for 8-10 minutes over medium heat. Shake the pan from time to time to make sure the pancake is not sticking. If necessary, loosen it with a spatula. Put a large plate on top of the skillet and invert the pancake onto the plate. The cooked side should be crusty. Heat the remaining 1 ½ tablespoons olive oil and 1 tablespoon butter in the skillet. Very carefully slide the pancake back into the skillet, uncooked side down. Cook for 8 minutes longer pressing own occasionally with a flat lie and shaking the skillet to keep pancake from sticking.

6. Remove the finished pancake to a large plate, sprinkle with the parsley, cut into wedges and serve immediately.