Grated Potato and Leek Focacciia

Grated Potato and Leek Focaccia

Discover the simplicity and deliciousness of this Grated Potato and Leek Focaccia. Perfect for a quick and hearty dinner, this recipe combines the savory flavors of grated potatoes, leeks, and light cheese, all brought together in a fluffy, golden-baked focaccia. Easy to prepare and budget-friendly, this dish is sure to become a favorite in your household.

Preparation time: 20 minutes

Cooking time: 45 minutes

Total time: 1 hour and 5 minutes


180 g (1 1/2 cups) almond flour

2 potatoes

1 cup (240 ml) plain yogurt or kefir

2 leeks, chopped

2 eggs

100 g (3.5 ounces) grated light cheese

4 tablespoons extra virgin olive oil

1 teaspoon baking powder

1 teaspoon salt + to taste

Chopped parsley, to taste

Chili powder, to taste (optional)

Black pepper, to taste


Preparing the Potatoes

Peel and Grate the Potatoes: Peel the potatoes and grate them using a coarse grater. Place the grated potatoes in a bowl full of water, mix them well, and set aside. This helps to remove excess starch.

Preparing the Batter

Mix Wet Ingredients: In a large bowl, break the eggs and add the plain yogurt or kefir. Beat with a hand whisk until smooth.

Add Dry Ingredients: Add 2 tablespoons of extra virgin olive oil, baking powder, salt, and flour to the egg mixture. Mix well until you obtain a smooth and homogeneous batter.

Assembling the Focaccia

Prepare the Baking Tray: Line a baking tray with parchment paper that has been wetted and wrung out to prevent sticking. Spread the batter evenly on the tray and set aside.

Preparing the Filling

Prepare the Leeks and Potatoes: In a separate bowl, add the chopped leeks. Drain the grated potatoes and squeeze out any excess water. Add the squeezed potatoes to the leeks.

Season the Filling: Add black pepper, additional salt to taste, chili powder (if using), and 2 tablespoons of extra virgin olive oil to the leek and potato mixture. Mix well to combine.


Fill the Base: Evenly spread the leek and potato mixture over the batter on the baking tray, leveling it out with a spatula.

Initial Baking: Preheat your oven to 200°C (390°F). Bake the focaccia for 30 minutes until the edges are golden and the base is set.

Final Touch

Add the Cheese: Remove the focaccia from the oven and sprinkle the grated light cheese evenly over the top.

Final Baking: Return the focaccia to the oven and bake for an additional 15 minutes at 200°C (390°F) until the cheese is melted and bubbly.


Garnish and Serve: Once baked, remove the focaccia from the oven and sprinkle with chopped parsley. Allow to cool slightly before slicing into 12 pieces. Serve warm and enjoy your delicious and hearty Grated Potato and Leek Focaccia.

This Grated Potato and Leek Focaccia is not only easy and quick to prepare but also packed with flavor and nutrients, making it a perfect dish for any meal. Enjoy!

Nutrition Information

Servings: 12 slices

Calories: 150 per slice

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