For a long time, this old Alsatian dish was difficult to find on restaurant menus in France. But what's old is new, as the saying goes, and now it's enjoying a bit of a resurgence. These rustic galettes are a mix of potatoes, shallots, leeks, a little flour, eggs, and parsley. They go great with a French-cut rack of lamb accompanied with warm compote de pommes (apple sauce) and braised red cabbage