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Belgian   -   Potato And Leek Pancake   adapted from Everybody Eats Well In Belgium

  • 5 Large Yukon Gold Potatoes -- peeled
  • 3 Tablespoons Unsalted Butter
  • 3 Large Leeks -- sliced in Small Ring
  • Salt And Pepper -- to taste
  • 3 Tablespoons Olive Oil
  • Nutmeg -- to taste
  • 1 Teaspoon Dried Thyme
  • 1 Tablespoon All-Purpose Flour
  • 1 Tablespoon 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, 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.
Serves 2
Time to Make 0:00

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