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Creamed Eggs and Potatoes Gratin
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Yukon Gold potatoes, cut in 1/8-inch thick slices |
4 lb. |
- |
| Kosher salt |
As needed |
- |
| Butter |
- |
1/4 cup |
| Thinly sliced leeks (white part only) |
1 lb. |
6 cups |
| Minced garlic |
- |
1 1/2 Tbsp. |
| Heavy cream |
- |
1 qt. |
| Kosher salt |
- |
2 Tbsp. |
| Fresh ground pepper |
- |
2 tsp. |
| Dijon-style mustard |
- |
3 Tbsp. |
| Bread crumbs |
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1 1/2 cups |
| Cold butter, cut in 1/2-inch pieces |
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6 tbsp. |
| Fresh chopped tarragon |
- |
6 tbsp. |
| Fresh eggs |
- |
12 Large |
| Bread crumbs |
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1/4 cup |
| Nutmeg |
To taste |
- |
DIRECTIONS
- Cook the sliced potatoes in boiling salted water, just until tender, about 6-8 minutes. Drain; transfer potatoes to sheet trays to cool slightly.
- Heat butter in pan. Add leeks and garlic; sauté until tender, about 5 minutes. Remove from heat.
- Add cream to saucepan; stir in the leek mixture and heat slowly. Stir in 2 tablespoons salt, pepper and mustard; remove from heat.
- Heat oven to 375°F. In each of two spray-coated 10 x 12 x 2-inch pans, place a layer (about 1/6 total) of potatoes. Sprinkle on 1/4 cup bread crumbs, one tablespoon butter bits, and one tablespoon tarragon. Drizzle about 3/4 cup cream mixture over potatoes and eggs. Repeat another layer of ingredients. For final layer, add remaining 1/6 of potatoes and tarragon.
- In each pan, gently crack 6 eggs evenly over potatoes. Pour remaining cream over eggs/potatoes. Sprinkle on nutmeg and 2 tablespoons bread crumbs. Bake 20-25 minutes or until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Cool 5 minutes before cutting each pan into six servings (or use ring mold to provide circular portions). Serve immediately.
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