Potato And Leek Galette With Watercress Recipes

Steps:

• Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
• Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
• Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.

Steps:

• In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
• In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
• Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.

Steps:

• Dough:
• Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
• Filling and assembly:
• Preheat oven to 400ºF. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
• Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
• Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
• Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
• Do Ahead
• Dough can be made 1 day ahead. Keep chilled.

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Steps:

• Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
• Turn out galette. Toss watercress with lemon juice and 1 1/2teaspoons oil, and place on top of galette. Slice into 8 wedges.