Crispy Leek & Potato Cakes (Welsh Style) | Arteflame

Introduction

There is nothing quite like the aroma of sweet leeks sautéing in butter to signal that comfort food is on the way. These Welsh Leek and Potato Cakes—traditional Cacen Gri—are the culinary equivalent of a warm hug. When prepared on the Arteflame, they transcend their humble roots; the wood fire imparts a whisper of smoke, while the carbon steel cooktop creates a spectacular, golden-brown crust that gives way to a velvety, meltingly soft interior. It is the perfect balance of rustic texture and savory flavor.

Why This Recipe is a Keeper

I love this dish because it transforms basic pantry staples into something that feels gourmet. It is incredibly versatile, shining just as brightly as a hearty breakfast alongside a fried egg as it does a sophisticated side dish for grilled lamb. Plus, the high heat of the Arteflame ensures a crispy exterior that a standard non-stick pan simply cannot replicate.

Kitchen Wisdom for Perfect Cakes

• Moisture is the Enemy: To prevent the cakes from falling apart, ensure your mashed potatoes are thoroughly steam-dried before mixing.
• Zone Cooking: Utilize the medium-heat zone of the plancha. You want to render the butter slowly for a deep crunch without burning the leeks.

Make It Your Own

Need to go gluten-free? A 1:1 gluten-free flour blend or chickpea flour works beautifully here. For a richer bite, try swapping the milk for heavy cream or folding in a handful of sharp Cheddar cheese.

Ingredients

To make these savory cakes, you will need simple, wholesome ingredients found in most pantries. We use a classic ratio to ensure the cakes hold their shape on the grill.

The Base

• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
• 2 medium leeks, washed thoroughly and finely sliced (white and light green parts only)
• 4 tbsp unsalted butter, divided (2 for the mash, 2 for sautéing leeks)
• 1/4 cup whole milk or heavy cream
• 1/2 cup all-purpose flour (plus extra for dusting)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• Oil (Avocado or Canola) for the grill surface

Instructions

Step 1: Prepare the Potato Base

1. Start by placing your peeled and cubed potatoes into a pot of salted water. Bring them to a boil and cook until they are fork-tender, usually about 15 minutes.
2. Drain the potatoes very well. It is crucial to let the steam escape for a few minutes to ensure a dry mash.
3. Mash the potatoes with 2 tablespoons of butter and the milk (or cream). You want a smooth, firm mash, not a sloppy puree. Set aside to cool slightly.

Step 2: Sauté the Leeks

1. While the potatoes are boiling, heat a pan (or use your Arteflame if it is already lit) with the remaining 2 tablespoons of butter.
2. Add the sliced leeks and sauté gently until they are soft and sweet, but not browned. This usually takes about 5 to 7 minutes.
3. Allow the leeks to cool before adding them to the potato mixture to prevent the dough from becoming greasy.

Step 3: Mix and Shape

1. Fold the cooled leeks into the mashed potatoes. Add the salt, black pepper, and flour. Mix until just combined—do not overwork the dough or the potatoes will become gummy.
2. Dust your hands with a little flour. Divide the mixture into 8 equal portions.
3. Roll each portion into a ball and then flatten it gently into a thick disc (cake shape), about 3/4 inch thick.

Step 4: Grill on the Arteflame

1. Fire up your Arteflame grill. Wait until the center is hot and the cooktop has reached a steady grilling temperature.
2. Lightly oil the flat cooktop surface. Move the oil around to coat the area where you will be cooking (medium-heat zone is best).
3. Place the potato cakes onto the hot griddle. Cook for about 4–5 minutes per side. You are looking for a deep, golden-brown crust and a heated-through center.
4. Serve immediately while crisp and hot.

Tips

The secret to the perfect Welsh potato cake lies in moisture control. If your mashed potatoes are too wet, the cakes may fall apart when you try to flip them on the grill. To avoid this, ensure you drain the boiled potatoes thoroughly and let them steam dry in the colander for a few minutes before mashing. If the mixture feels sticky, don't be afraid to add a little extra flour to bind it.

When cooking on the Arteflame, temperature management is key. Do not place the cakes directly next to the open fire in the center, as the outside will burn before the inside is hot. Instead, use the middle ring of the cooktop plancha. This provides a consistent medium-high heat that renders the butter in the dough for a crispy exterior. Using clarified butter or a mix of butter and oil on the grill surface adds an extra layer of richness.

Variations

While the traditional leek and potato combination is a classic for a reason, this recipe is a blank canvas for culinary creativity. You can easily adapt the flavor profile to match the rest of your meal or simply to use up ingredients you have on hand. Here are a few popular twists on the classic recipe:

• Cheesy Cakes: Fold in 1/2 cup of grated sharp Cheddar or crumbled Caerphilly cheese into the potato mixture for a gooey, savory bite.
• Meat Lover’s: Add crispy bacon bits or diced pancetta to the mash for a salty, smoky crunch.
• Herbed Delight: Mix in chopped fresh chives, parsley, or dill to brighten the flavor and add color.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend or chickpea flour to make this dish celiac-friendly.
• Spicy Kick: Add a pinch of cayenne pepper or finely diced jalapeños for a modern twist with heat.

Best pairings

Welsh Leek and Potato Cakes are incredibly versatile and can transition seamlessly from breakfast to dinner. Because they are rich in carbohydrates and butter, they pair best with proteins or sharp, acidic condiments that cut through the heaviness. Their crispy texture makes them an excellent alternative to hash browns or traditional mashed potatoes.

• Grilled Lamb: Serve these alongside Arteflame-grilled lamb chops or a rack of lamb for a quintessential Welsh feast.
• Breakfast Style: Top a cake with a poached or fried egg and a side of grilled tomatoes for a hearty brunch.
• Condiments: Serve with a dollop of sour cream, apple chutney, or a mustard-based sauce for dipping.
• Seafood: These cakes pair surprisingly well with smoked salmon or grilled trout.

Conclusion

Mastering these Welsh Leek and Potato Cakes on your Arteflame grill adds a delicious, heritage-inspired dish to your outdoor cooking repertoire. The combination of the soft, savory interior and the crisp, griddle-seared exterior is unmatched by stovetop cooking. It brings friends and family around the fire for a meal that feels both sophisticated and deeply grounded in home-cooking traditions.

Whether you are looking for a new side dish for your next barbecue or a standalone vegetarian main, this recipe delivers on flavor and texture. The smoky whisper from the wood fire makes all the difference. Give this recipe a try next time you light up the grill—it is a simple yet impressive way to elevate your culinary game.