Leek Gratin is easy to prepare, flavorful and great year round, from Easter to Thanksgiving. Chopped hard-boiled eggs are topped with sautéed leeks and a creamy cheese sauce.
Author:(from "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Yield:8 to 10 servings 1x
Category:side dish, breakfast and brunch main dish, gluten free
8 hard boiled eggs, peeled
10 medium leeks
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup shredded white Cheddar cheese (around 2 ounces), divided
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne pepper
Preheat oven to 450 degrees.
Cut each egg into 8 pieces. Arrange in a single layer in a 1 1/2 to 2 quart gratin dish (or a 10-inch pie pan). Set aside.
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.
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!
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 1/4 cup of the Cheddar cheese, Parmesan cheese and cayenne pepper. Season to taste with salt and pepper.
Pour sauce evenly over the leeks and eggs.
Sprinkle top with remaining 1/4 cup Cheddar cheese. Bake for 10 minutes or until bubbly and top is golden brown.
Make ahead: Gratin can be assembled but not baked up to 24 hours in advance, covered and stored in the refrigerator. Bring to room temperature before baking.