Ingredients

• 5 large yukon gold potatoes (peeled)
• 3 tablespoons unsalted butter
• 3 large leeks, white and pale green parts, sliced in small ring
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 1/4 teaspoon nutmeg, freshly grated
• 2 teaspoons fresh thyme (or 1 Teaspoon Dried)
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh flat leaf parsley, finely chopped

Instructions

1. Grate potatoes into mixing bowl and cover with water.

2. Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.

3. Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.

4. In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.

5. When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.

6. Sprinkle with salt, pepper, nutmeg and half the thyme.

7. Over potato layer, spread leeks in a thin layer and sprinkle with flour.

8. Cover that with the rest of the potato mixture and press down.

9. Sprinkle with salt, pepper, nutmeg and remaining thyme.

10. 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. Saute for another 8-10 minutes or until very crusty.

12. Serve with sour cream or creme fraiche and garnish with thyme sprigs.