Egg gratin with mashed potatoes is a classic comfort food that brings warmth and satisfaction to any mealtime. This hearty dish combines creamy mashed potatoes with savory eggs and cheese, creating a flavorful and comforting experience with every bite.
Ingredients:
| Ingredients | Amount |
|---|---|
| Potatoes | 500 grams |
| Butter | 100 grams |
| Cream | 125 ml |
| Leeks | 2 |
| Flour | 50 grams |
| Water | 100 ml |
| Milk | 500 ml |
| Salt | To taste |
| Cheese | 100 grams |
| Pepper | To taste |
| Eggs | 4 |
| Vegetable oil | 1 teaspoon |
Instructions:
- Prepare the Potatoes: Peel and wash 500 grams of potatoes. Cut them into medium-sized cubes.
- Cook the Potatoes: Place the cubed potatoes in a saucepan filled with water. Cook over medium heat for about 20 minutes or until the potatoes are tender. Drain the water and add 125 ml of cream and 50 grams of butter to the potatoes. Mash them until smooth.
- Prepare the Leeks: Clean and slice 2 leeks into rings. Cook them in a separate saucepan with water for about 10 minutes until tender. Set them aside in a bowl.
- Cook the Eggs: Boil 4 eggs in a pot of salted water for 10 minutes. Once cooked, rinse them with cold water and allow them to cool before peeling.
- Assemble the Gratin: Preheat your oven to 375°F (190°C). Spread a layer of mashed potatoes in a baking dish. Top with the cooked leeks and sprinkle grated cheese on top. Arrange sliced boiled eggs on top of the cheese.
- Season and Bake: Season the gratin with salt and pepper to taste. Drizzle the remaining butter over the top. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Serve: Once baked, remove the gratin from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired and serve hot.