Ingredients:
5 large yukon gold potatoes ( peeled)
3 tablespoons unsalted butter
3 large leeks, white 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
Directions:
Grate potatoes into mixing bowl and cover with water.
Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
Sprinkle with salt, pepper, nutmeg and half the thyme.
Over potato layer, spread leeks in a thin layer and sprinkle with flour.
Cover that with the rest of the potato mixture and press down.
Sprinkle with salt, pepper, nutmeg and remaining thyme.
Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
Saute for another 8-10 minutes or until very crusty.
Serve with sour cream or creme fraiche and garnish with thyme sprigs.
Servings: 2-4
Time preparation: 30 min.
Time total: 30 min.