POTATO AND LEEK GALLETTE WITH WATERCRESS

POTATO AND LEEK GALLETTE WITH WATERCRESS image

Yield 6-8 Slices

Number Of Ingredients 8

1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons all-purpose flour
1 pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper
Extra-virgin olive oil
1 cup watercress, trimmed
1/2 teaspoon fresh lemon juice

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 1/2 teaspoons oil, and place on top of galette. Slice into 8 wedges. May add Crumbled goat cheese to top