Egg and Leek Gratin
4 servings
30 minutes
Gratin of eggs and leeks is a refined French dish embodying the harmony of delicate textures and rich aromas. At its core are hard-boiled eggs hidden under a velvety creamy sauce with melted cheese. Leeks sautéed in butter add sweetness and depth of flavor. Cheddar and Parmesan create a delicious crust that crunches with every bite. The gratin hails from French rural traditions where casseroles were a way to transform simple ingredients into an exquisite treat. It is served as a standalone dish or as a side to meat and fish. Its tender creamy consistency warms the soul, making it an ideal choice for a cozy home dinner.
1
Boil the eggs hard, peel them, and cut them in half lengthwise.
- Chicken egg: 8 pieces
2
Remove the tough green leaves of the leek and rinse the bulbs well under water. Chop finely.
- Leek: 4 pieces
3
Pour milk into a pot, add flour, half of the butter, and bring to a boil, continuously whisking until a smooth sauce is obtained. Reduce heat and cook for 5 minutes while stirring. Add pepper and salt.
- Milk: 425 ml
- Wheat flour: 40 g
- Butter: 50 g
- Cayenne pepper: to taste
- Salt: to taste
4
In another pot, melt the remaining butter, add the leek, cover with a lid, and let it simmer on low heat for 5 minutes.
- Butter: 50 g
- Leek: 4 pieces
5
Grease the mold with butter, place leeks at the bottom, and put the halved eggs yolk side down on the leeks.
- Butter: 50 g
- Leek: 4 pieces
- Chicken egg: 8 pieces
6
Add two-thirds of grated cheddar and all the parmesan to the creamy sauce, season with pepper and salt. Wait until the cheese melts, then pour the sauce over the eggs and onions. Sprinkle with the remaining cheddar, season with pepper, place under the grill, and keep on medium heat until the sauce starts to boil and the cheese browns. Before serving, sprinkle with parsley.
- Cheddar cheese: 75 g
- Grated Parmesan cheese: 1 tablespoon
- Cayenne pepper: to taste
- Salt: to taste
- Cheddar cheese: 75 g
- Chopped parsley: 3 tablespoons