Layered Leek and Egg Gratin


Layered Leek and Egg Gratin
This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
62 K 3.9/5 (27 reviews)
Grade this recipe:
Keywords:
Last modified on: January 10th 2016
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Layered Leek and Egg Gratin
Prepare 4 leeks and slice into rounds.

Stage 2 - 3 min.
Layered Leek and Egg Gratin
Cook for 2 minutes in boiling salted water.

Stage 3 - 3 min.
Layered Leek and Egg Gratin
Cool under cold running water and drain thoroughly.

Stage 4 - 2 min.
Layered Leek and Egg Gratin
Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread the leeks in a layer in the bottom. Salt and pepper.

Stage 5 - 3 min.
Layered Leek and Egg Gratin

Stage 6 - 3 min.
Layered Leek and Egg Gratin
Spread the chopped hard-boiled eggs over the leeks, add 100 ml liquid cream, then 50 g grated cheese.

Stage 7 - 25 min.
Layered Leek and Egg Gratin
Bake for about 25 minutes until the top is golden brown.

It's ready.
Remarks
For the cheese, use Comté or Cheddar if possible.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %70 RDI=7 %70 RDI=10 %1,200 RDI=60 %5,020 RDI: 60 %
Per 100 g4 RDI=2 %5 RDI=1 %6 RDI=1 %100 RDI=5 %410 RDI: 5 %
Per person10 RDI=6 %20 RDI=2 %20 RDI=3 %300 RDI=20 %1,260 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 4 people : 3.40 €
  • Per person : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Lime confectioner's custard (pastry cream)
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
July 21th 2019103 K3.5 60 min.
Black sesame flan
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
July 30th 202328 K 1 hour 35 min.
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
September 29th 2012181 K4.3 45 min.
Mixed salad stack
Mixed salad stack
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
November 25th 201564 K5 30 min.
Chantilly cream
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17th 2013668 K5 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page