Potato and Leek Galette

Adapted from recipe on marthastewart.com
Yield: 6-8 servings

4 white potatoes, peeled
2 tbsp butter, melted
1 leek, white and light green parts, sliced thinly crosswise, well washed
1/3 cup cheddar cheese, coarsely grated
1/3 cup gruyere cheese, coarsely grated
1/3 cup jack cheese, coarsely grated
salt and pepper
  1. Preheat oven to 375F.
  2. Line the bottom of a 9-inch cake pan with parchment paper.
  3. Brush parchment paper with a quarter of the melted butter.
  4. Using a mandoline, slice the potatoes to 1/8-inch thick.
  5. Arrange the sliced potatoes in a circular pattern, overlapping the slices, in the prepared pan.
  6. Brush potato layer with another quarter of the melted butter.
  7. Season with salt and pepper.
  8. Sprinkle with half the leeks and half of each of the cheeses.
  9. Repeat with another layer of potatoes, butter, salt and pepper, and remaining leek and cheese.
  10. Top with remaining potatoes and butter. Season with salt and pepper.
  11. Using a spatula, press the galette down firmly.
  12. Bake until potatoes are tender, about 45-50 minutes.
  13. Let cool slightly, then run a knife around the edge of the pan.
  14. Invert galette onto a plate. Remove parchment paper.
  15. Cut into wedges and serve warm.