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Creamed Eggs and Potato Gratin



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4 lb. Yukon Gold potatoes, cut in 1/8" thick slices
Kosher salt, as needed
1/4 cup butter
6 cups leeks, white part only and thinly sliced (about 1 lb.)
1 1/2 tbsp. minced garlic
1 qt. heavy cream
2 tsp. freshly ground pepper
3 tbsp. Dijon-style mustard
1 1/2 cups bread crumbs
6 tbsp. cold butter, cut in 1/2" pieces
6 tbsp. fresh tarragon, chopped
12 large eggs
1/4 cup bread crumbs
Nutmeg, to taste


  1. 1
    Cook the sliced potatoes in boiling salted water, just until tender, about 6-8 minutes. Drain; transfer potatoes to sheet trays to cool slightly.
  2. 2
    Heat butter in pan. Add leeks and garlic; sauté until tender, about 5 minutes. Remove from heat.
  3. 3
    Add cream to saucepan; stir in the leek mixture and heat slowly. Stir in 2 tbsp. salt, pepper and mustard; remove from heat.
  4. 4
    Heat oven to 375°F. In each of two spray-coated 10" x 12" x 2" 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.
  5. 5
    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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preparation methods
cuisines European, French
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