Potato And Leek Pancake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 5 large yukon gold potatoes (peeled)
• 3 tablespoons unsalted butter
• 3 large leeks, and pale green parts, sliced in small ring
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 1/4 teaspoon nutmeg, freshly grated
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh flat leaf parsley, finely chopped

Recipe

• 1 grate potatoes into mixing bowl and cover with water.
• 2 melt 1 tablespoon butter in medium skillet. add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
• 3 season with salt and pepper and set aside. drain potatoes and dry them well in kitchen towel.
• 4 in skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
• 5 when the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
• 6 sprinkle with salt, pepper, nutmeg and half the thyme.
• 7 over potato layer, spread leeks in a thin layer and sprinkle with flour.
• 8 cover that with the rest of the potato mixture and press down.
• 9 sprinkle with salt, pepper, nutmeg and remaining thyme.
• 10 cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. invert plate and put uncooked side down in skillet.
• 11 saute for another 8-10 minutes or until very crusty.
• 12 serve with sour cream or creme fraiche and garnish with thyme sprigs.