Ingredients
-
5
-
3
-
3
-
-
3
-
1/4
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Potato and Leek Pancake, Adapted from Everybody Eats Well In Belgium by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer , what an outstanding dish i made it for supper as part of zwt, and ate it all I put nutmeg in half and half without to see the difference, prefered the part with the nutmeg Directions were sensational, first time that i have had a large potatoe pancake that didn’t stick, fall etc , Made these great ‘pancakes’ & served them with some chicken strips for a great meal! Especially liked the nutmeg & thyme combo, & I consider this to be a REAL KEEPER! Thanks for sharing! [Made & reviewed while in Germany on Zaar’s World Tour 4]
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Steps
|
1
Done
|
Grate Potatoes Into Mixing Bowl and Cover With Water. |
|
2
Done
|
Melt 1 Tablespoon Butter in Medium Skillet. Add Leeks and Cook Stirring Until Softened but not Browned, 5 to 7 Minutes. |
|
3
Done
|
Season With Salt and Pepper and Set Aside. Drain Potatoes and Dry Them Well in Kitchen Towel. |
|
4
Done
|
in Skillet, Heat 1 1/2 Tablespoons of Olive Oil and 1 Tablespoon Butter. |
|
5
Done
|
When the Butter/Oil Is Hot, Spread Half the Potates in the Pan and Press Down With a Wooden Spoon. |
|
6
Done
|
Sprinkle With Salt, Pepper, Nutmeg and Half the Thyme. |
|
7
Done
|
Over Potato Layer, Spread Leeks in a Thin Layer and Sprinkle With Flour. |
|
8
Done
|
Cover That With the Rest of the Potato Mixture and Press Down. |
|
9
Done
|
Sprinkle With Salt, Pepper, Nutmeg and Remaining Thyme. |
|
10
Done
|
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
Done
|
Saute For Another 8-10 Minutes or Until Very Crusty. |
|
12
Done
|
Serve With Sour Cream or Creme Fraiche and Garnish With Thyme Sprigs. |
