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Creamed Eggs & 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 | - | 1-1/2 cups | ||||
| Cold butter, cut in 1/2-inch pieces | - | 6 tbsp. | ||||
| Fresh chopped tarragon | - | 6 tbsp. | ||||
| Fresh eggs | - | 12 large | ||||
| Bread crumbs | - | 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.