- Yield 8 to 10 servings
This dish is an excellent side to poultry.
- 8 -- hard boiled eggs, peeled
- 10 medium leeks
- 6 tablespoons butter, divided
- 2 teaspoons 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 450F.
- Cut each hard-boiled 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 and discard dark green portions of the leeks. Cut off the root end and cut each leek in half lengthwise. Rinse well, making sure to remove all 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, the Parmesan 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. Bake for 10 minutes or until bubbly and top is golden brown.
Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s A Well-Seasoned Kitchen (Denver, Co., 2009).