Finely chop the onion and sauté in oil. Add the leeks, cut into small pieces. Sauté for about 10 minutes. Add the cooked potato cubes at the end of cooking.

Deglaze with white wine, then add the cream, herbes de Provence, salt, and pepper.

Spread the raclette cheese slices over the puff pastry. Add the leek mixture on top. Sprinkle with shredded cheese. Bake for 25 to 30 minutes. Enjoy!