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Last week I was being interviewed by my good friend Angie Austin for her national radio show, Daybreak USA, and we were chatting about what to do with all of those leftover dyed hard-boiled eggs after Easter. I always make egg salad (for Toasted Bagels with Egg Salad and Smoked Salmon), but I also like to make this scrumptious Leek Gratin. So easy to prepare and full of flavor – cut up eggs topped with sautéed leeks and a Parmesan-Cheddar cheese sauce. Leeks are in the same family as onions and shallots, but are milder and a bit sweeter, which is why I love them in this dish. It pairs perfectly with leftover Easter ham!

Leek Gratin

Serves: 8 to 10

(from "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Ingredients
  • 8 hard boiled eggs, peeled
  • 10 medium leeks
  • 6 tablespoons butter, divided
  • 2 tablespoons flour
  • 1½ cups whole milk
  • ½ cup shredded white Cheddar cheese (around 2 oz.), divided
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon cayenne pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut each egg into 8 pieces. Arrange in a single layer in a 1½ to 2 quart gratin dish (or a 10-inch pie pan). Set aside.
  3. Remove dark green portion of leeks and throw away. Cut off the root end and cut each leek in half lengthwise. Rinse well, making sure to remove all the dirt. Pat dry. Coarsely chop leeks.
  4. In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the leeks and cook until tender, about 5 to 7 minutes. Spoon the cooked leeks over the top of the eggs in the gratin dish – don’t wash the skillet!
  5. In the same skillet, melt the remaining 2 tablespoons of butter over low heat. Whisk in the flour and cook for 3 minutes, whisking constantly. Slowly begin to whisk in the milk, increase the heat to medium and cook sauce, whisking, until bubbly and thickened. Whisk in ¼ cup of the Cheddar cheese, Parmesan cheese and cayenne pepper. Season to taste with salt and pepper.
  6. Pour sauce evenly over the leeks and eggs; sprinkle top with remaining ¼ cup Cheddar cheese. Bake for 10 minutes or until bubbly and top is golden brown.
Notes
Make ahead: Gratin can be assembled but not baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before baking.

 

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