Cheesy French Potato Galette

Melt 1 tablespoon of the butter in an 8-10-inch cast iron skillet or heavy ovenproof skillet over medium heat. Add the leeks and cook until wilted and golden, stirring frequently. Remove the leeks from the pan and set aside. Wipe out the pan. 

Whisk the eggs, creme fraiche, garlic and 1 teaspoon salt in a bowl.

Put the milk in a small saucepan over medium heat. As soon as the edges of the milk start to bubble, remove from the heat. Slowly pour the milk into the egg mixture, whisking at the same time.

Add the remaining butter to the skillet and smear it around to coat. Arrange a layer of potatoes in a concentric circle on the base of the pan. Sprinkle generously with salt and black pepper. Pour ⅓ of the egg mixture over the potatoes and sprinkle with ⅓ of the leeks and cheese. Repeat the layers twice more.

Cover the pan with foil and bake 40 minutes. Stick a small sharp knife down into the center of the potatoes to make sure they're tender. If not, bake 5-10 more minutes. Uncover and bake an additional 25 minutes, until the top is golden and the cheese is bubbling. 

Let cool at least 15 minutes. Sprinkle with parsley, slice into wedges and serve.