Yam and Leek Galette

Ingredients:
6 tablespoons butter, melted
3 pounds (about 2 medium sized) yams, peeled
Coarse salt and ground pepper
1 leek, white and light-green parts, thinly sliced crosswise, well washed
6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups) (substitute: Emmental/"Swiss")

1. Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandolin or cutting by hand, slice the yams 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the yams around edge of pan, overlapping the slices.

2. Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of yam and remaining leek and cheese; season with salt and pepper. Top with remaining yams. Using a spatula, press galette down firmly.

3. Bake until yams are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and re-invert onto serving plate. Cut into wedges, and serve.

Recipe Source: EatMeDelicious

AMENDMENT: When I made this with regular potatoes it was BAD so stick to original!