Potato Galette with Morel Mushrooms

Methods

• Heat 2 tbsps olive oil in a non-stick pan, add garlic and saute till fragrant. Add morel mushrooms and red wine, mix and cook till the wine reduces. Add cream and mix and take the pan off the heat.
• Peel and slice the potatoes and put into a bowl. Cut the leeks into thin strips and add to the potatoes. Add grated cheddar cheese, mix well.
• Heat remaining olive oil in another non-stick pan, add the potato mixture and spread like a pancake. Cook till the underside is done. Flip and cook the other side similarly.
• Place the galette on a serving plate, pour the morel sauce over it and serve hot with a bowl of cream sauce.