Mini Potato Galettes with Leeks and Gruyère
Layers of thin-sliced Yukon Gold potatoes, caramelized leeks, and Gruyère baked to crisp perfection. Note: the bright citrus and mineral notes of Chablis lift this rich, savory bite beautifully.
Equipment
- 1 Mini Muffin or Muffin Tin or use Sheet pan
- Muffin Cups or Parchment Paper
Ingredients
- 1 lb Yukon Gold potatoes peeled and thinly sliced (about 1/16-inch)
- 1 c Leeks sliced (white and green parts only)
- 1 T butter
- 1 t olive oil
- 1 c Gruyère grated (shredded works too)
- 1 T Thyme Leaves Fresh
- Salt & Pepper to taste
- Melted Butter for brushing
Instructions
- Saute leeks in butter and olive oil until soft and golden. Set Aside.
- Preheat oven to 400°F and line your muffin time with cups or a baking sheet with parchment paper.
- Create 2-inch rounds by layering potato slices with leeks, Gruyère, and thyme. Repeat to form mini stacks.
- Brush each stack lightly with melted butter and season with salt and pepper.
- Bake for 20–25 minutes until golden brown and tender. Broil briefly at the end if more color is needed.
Notes
*** If you want to serve this as a side dish, select larger Yukon potatoes and cut into 3 inch rounds. Use a regular muffin tin to build the stacks.
This illustrates the layering of the stacks. Starting from the front/bottom row of pan:
This illustrates the layering of the stacks. Starting from the front/bottom row of pan:
- I started with one potato slice, then leeks, then cheese, then 3-4 slices potato, and leeks.
- Next row up, add cheese
- Next row up, add thyme leaves
- Top row - add single potato slice to top the stack
- Brush melted butter and season well
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